Wednesday, March 25, 2009
Restaurants Samurai Sushi: Bigger, Boozier
Posted by Nicki Wood on Wed, Mar 25, 2009 at 10:42 AM
Planets aligned recently to put me on Elliston Place late at night and hungry.
Samurai Sushi beckoned, offering a late bite of something finny in its cozy confines. Big surprise inside: the dining room, easily the smallest in town, has tripled in size with the addition of the space next door. That happened a few months ago, according to my new friend, the sushi chef.
The big news of the day, though, was that Samurai Sushi had just that very week received its wine license. Ozecki unfiltered sake with unagi -- nightcap of excellence.
Comments (6)
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Since you're well acclimated to my ignorance, what is unfiltered sake and why is it preferable to filtered sake? Does filtered sake pass through a Brita system?
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Unfiltered is either not placed through a filter or placed through a very loose filter after fermentation, allowing for more sediment to remain, and leaving the sake cloudy or almost milky. I think it leaves a lot more flavor, though that can cut both ways, especially on how it finishes.
Unfiltered sake is white and milky, served cold, and tastes nothing like the rubbing alcohol nuances of hot boxed sake. Refreshing and ricey, if that makes any sense?
Unfiltered sake has a texture as well as a taste. The flavors can interfere with delicately flavored food but sushi isn't one of those.
I went there a couple months ago and was SORELY disappointed by the unstellar food and rude service. I waited an hour and a half to get my food and when I asked where my food was I was treated quite rudely by the waitress. I had a fried sushi roll and after waiting almost 2 hours it came out cold! That tells me that it could have come out sooner and that they weren't really all that slammed. I will never go back there. There are soo many other better places to go for sushi in Nashville so why wasted your money and go there?!?!
