Against my better, frugal judgement we are eating out – yet again.
Of our list of Japanese Restaurants to try, Shima-Ya was one of the top few remaining. We arrived around 6:30pm and was surprised by the lack of customers. There were two people at the counter, one take out order… and us.
The spicy tuna was very soya sauce tasting and had a stinging spice. Different, but quite nice – the tuna had been pulverized into a creamy smooth paste and I only wish the onigiri filling had been done the same way.
What’s a Kanavo Roll you ask? It is pickled gourd with avocado. The pickled gourd was candy-like which was actually a great accompaniment for the stinging spice of the spicy tuna. On a side note – because the avocado wasn’t ripe enough, it really didn’t play any significant flavor or texture role.
Hokkigai – quite good
Mackerel – the star of the plate
Salmon – flavorless
Ika – very chewy
Tuna – flavorless, but natural tasting
I tried a bit of the tamago and I thought it had that tough, overcooked slightly bubbled edge that I didn’t like, but at least it wasn’t plastic-ky fake tasting.
When Carn.H asked me what
I thought of Shima-Ya I had a hard time putting my thoughts into words. I thought it was good, but not great. Satisfying, yet not really.
Carn.H made a pretty good point – we’ve become too accustomed to, what seems like, tenderized re-flavored fish around the city. So when we have, what we assume to be a more natural, less flavored fish – we get confused.
Likelihood of Revisiting: 50/50
Culinary Mindset: Debatable
For sushi elsewhere, click here
– C.Herb –
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