My veggie tempura was part of a four-course Bento Box, $21.50, ordered via the new online takeout option. Not so with Shio’s Vegetable Tempura, $14.25, which is a well-calibrated deep fry with sweet potatoes, eggplant, broccoli and zucchini bathed in batter marked by lightness and purity. I’ve heard tempura called the Bloomin’ Onion of Japanese cuisine. The thinly sliced chicken rolled around fresh scallions and crunchy carrots comes lacquered in a tantalizing, thick teriyaki sauce with notes of brown sugar. Those craving chicken with a Japanese flair will fair better with Chicken Maki, $17. Six small domes of steamed shumai, $6.25, stuffed with moist minced shrimp then dipped in sweet and salty soy sauce brims with gossamer goodness.Ī crispy Tori Tatsuta Age appetizer with tonkatsu sauce, $6.25 resembles popcorn chicken and lacks a distinct marinated chicken kick. No, dear fellow Westerner, not the ramen we turned to desperately in our college dorm rooms after midnight – a more complex dish where piping hot, salty broth meets silky al dente noodles with a choice of vegetables and proteins.Īn Agedashi Tofu appetizer, $6.25, provides a graceful texture sensation with four fresh and firm cubes of lightly fried bean curd under a paper-thin coating in a puddle of tangy broth topped with fish flakes, seaweed and grated radish. Order some green tea, $2, or a 12-ounce Sapporo, $5, to get you through the vast menu describing variations on traditional Japanese dishes ranging from teriyaki to ramen. Those of you who look at raw fish and see only a Petri dish of food-borne illness bacteria have pages of cooked entrées to choose from. While sushi is the sun the menu orbits around here, it’s well worth adding courses to sample dishes from the kitchen. Shio’s menu boasts 68 sushi chef special rolls as well as a la carte sushi offerings and daily specials. If you want to dine there on a Friday or Saturday, make reservations at least a day in advance. On a visit a week earlier, my guest and I were seated in a small cluster of wooden tables for two in the center of the restaurant that were so close together the ambiance at one point resembled a bus at rush hour. Once there, you will notice tip jars on both sides of the bar for tipping your sushi chefs separately, as is customary. Dips, sauces and dressings, all made in-house, add to the harmony. Gazing at the ingredients of the night on display stirs the imagination to consider the potential for a myriad of taste and texture variations. The view at the sushi bar builds appreciation for sushi craftsmanship and its complex possibilities. The cucumber rendered it refreshingly spring-like. Crunchy yellowtail, crabmeat, tuna and avocado sprinkled with black and red tobiko was given a sublime kick by delicately sweet wasabi mayo sauce. These were strong acts to follow, but a beautiful Tracey Roll, naruto-style (wrapped in cucumber) for $15.25, stole the show.
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