This one's for sushi lovers out there. How do you feel about restaurants that are decidedly not Japanese yet add sushi to their repertoire?
I'm not talking about r. Normans/Seven Sushi because Seven is a separate entity. It's not about operators opening a different concept; that happens all the time. I'm talking about places such as Crave in Edina, places that have a Mediterranean-, American-, or European-influenced menu and also have a sushi bar.
The first time I was at Crave, just after my friend ordered BBQ ribs and I ordered a creamy Gorgonzola pasta entrée, the server asked if we would like to start out with some sushi. That just grossed me out. It seemed such a disconnect to be excited for comfy, thick, and creamy and to contemplate something raw and acidic. The thought of it all dueling out in my belly made me nauseated.
Am I weird? When I go out for sushi, I go out to a sushi restaurant. It's a destination meal, one that requires sake, sometimes edamame, maybe a Sapporo, always gomae. It means that night, I'm using chopsticks, not a fork. I just can't figure it as an appetizer before a meal with cream or tomatoes or bacon. And it seems odd to be chomping on my raw fish when plates of pasta, pizza, or burgers go whipping by. I'm not saying their sushi isn't any good; to be fair, I wouldn't know.
But there must be some success, because tonight Fhima's Zahtar opens in the old Martini Blu space with sushi chef Chano Bustamante on the ticket.
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Ahhh. Another purist. In theory, I'm with you. I remember being a little thrown off even when Chino Latino opened and seeing sushi on the menu. Crave is more of a stretch. As we know, sushi is a religion. OK, I jest. I've had sushi a handful (pun intended) of times at Crave. With the exception of the first time (maybe I just couldn't get my head wrapped around the idea of it)it's been satisfying. If I'm wanting sushi, I still go to a sushi restaurant. But Crave is a good spot to meet my BFFs in the bar for a little wine and sushi.
I think your point is well taken, perhaps the staff needs to understand the mindset. "Good Evening. So are you hear for sushi tonight, or did you come for the pasta?"
Posted by: JHO on September 8, 2008 at 4:24 PM
I think it is a slap in the face to Japanese culture that people spend years to learn how to do sushi and some Cul. school grad thinks they are Morimoto cause they can make rice and stick it between nori.
Posted by: Rosario on September 9, 2008 at 1:45 PM
I understand not wanting to mix heavy pasta dishes with sushi - however, I think the fact that restaurants such as Crave can serve decent sushi alongside more traditionally American fare is a good thing. It shows that the industry and the average consumer are starting to accept sushi as something that is more accessable - not something you have to go to a sushi restaurant to find.
And PS Rosario - the sushi chefs working at Crave have indeed trained far beyond culinary school. Perhaps you would recognize that if you tried their sushi.
Posted by: AWE on September 11, 2008 at 11:56 AM