We paid homage once again to that shrine where you'll find the best sushi and sashimi; Mitch's Fish Market and Sushi Bar. Any special occasion? At Mitch's you don't have to wait for that "special" occasion other than simply having the "ono's" for some of the best seafood east of Tokyo's Tsukiji Market. Actually, there was an occasion. I received a bottle of Ohmine Junmai Daiginjo sake several weeks ago from the Master himself and it's been sitting patiently in my refrigerator all that time. Everytime I opened the refrigerator door, it kept looking at me with that solitary black rice grain "eye" begging me to uncork it. Since it was meant to be shared with the wine group, I "threatened" them that if it sat any longer, I might give in to temptation and submit to the Ohmine's request to release its contents... in my mouth... with or without the wine group present... So we made reservations at Mitch's.
I also brought a bottle of one of my favorite sakes, the Masumi Yumedono Daiginjo. It had a very floral nose of white flowers and a touch of tropical fruit and citrus with a touch of sweetness on the palate and balanced finish.
And a bottle of Ariston Cepages D'Anton Brut which is made with the original grape varietals in Champagne; Petit Meslier, Arbanne and Pinot Blanc. Not very many houses still make Champagne with these grapes as Pinot Noir, Chardonnay and Pinor Meunier have all but replaced the original varietals. The Ariston had a nose of subtle stone fruit and mineral with a hint of fresh bread and a richer mouthfeel - not exactly like aged Champagne - but more like an aged Sauvignon Blanc and a long finish.
B uncorked a bottle of 2007 Rudy Pichler Gruner Veltliner to pair with the feast - he read somewhere that Gruner was suggested for sushi and sashimi as an alternative to sake. I knew that it was the one wine that paired with difficult items like asparagus and artichokes but I never sampled it with sushi or sashimi. You know what? It WORKED with most of the dishes! Maybe not the best pairing with some but it didn't clash with any of the dishes.
We started with the ankimo or monkfish liver which is always good (foie gras of the sea)
Then went straight for the bullseye with the o-toro (fish flavored buttah) and shima-aji (Japanese papio) sashimi
Followed by uni (sea urchin roe or ocean flavored custard), salmon skin roll (like fish flavored bacon) and the palate cleansing shiso (perilla leaves) and cucumber
We then had the arrowhead squid (small squid currently in season in Japan) and the shirauo (whitefish mixed with tobiko or flying fish roe)
K then ordered the natto (fermented soybeans which have a mucilagenous texture and a funky aroma) - she was gonna wait till the end of the meal since natto has a strong flavor but we told her, good natto can be ordered at any time. We also ordered the grilled awabi (abalone meat cooked with abalone liver)
Since B never tried raw lobster before, we also sampled the lobster. He wanted to try it but since it was the priciest item ($65) on the menu, hesitated (enryo or held back). So we ordered it for him.
We then proceeded to the mirugai (geoduck clam, one of my favorites) and the sake (salmon - it's also spelled like rice wine but is pronounced like a soft sha-key) and hamachi (yellowtail which is the Mrs' favorite... other than the raw lobster).
The meal then ended with bowls of the lobster miso shiru (soup). If you haven't tried Mitch's miso shiru... TO DIE FOR! Like marrying a creamless lobster bisque and miso soup...
Totally sated, we then left... and headed to Vino for a nightcap. Incorrigible winos and foodies...
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