Another episode of recent (somewhat) eats at Sushiro

Here's a bunch of stuff we've had from Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三, 十四) in the past couple or more months.

There was a mushisushi/mushi zushi which they described as steamed sushi. A tiny portioned discount version of the actual thing no doubt. It's just a bunch of stuff they threw in with rice minus finesse. Did not taste bad but I know I won't be getting them from again.

Here's this thing which came as a set. A zuwai kani sushi which wasn't particularly memorable and a ball of kani miso rice sushi thingy which was really good. Now why would they also have the zuwai kani sushi available separately on a la carte but not that nice kani miso rice?

Rich kani miso ramen which wasn't as rich as I was hoping for. A bit more generosity with the kani miso would have been nicer.

Jumbo crab stick tempura. Pretty meaty. Not bad.

Couldn't pass up on their shirako tempura.

Hotaru ika season came by and these were pretty decent. There was a lot of flavour in the marinade of the firefly squids.

Some Sushiro x PS.Cafe collab (hah!) featuring black truffle paste on chawanmushi. All the truffle flavour came from the paste.

Scallops, shrimp, fish cake and chicken at the bottom. Think that's probably the regular chawanmushi stuff they put in it.

Another Sushiro x PS.Cafe collab - black truffle paste aburi scallop nigiri. Said truffle paste was from PS. Cafe. Tasted much like how it looked/I imagined. Pretty strong truffle flavour there so make of that what you will. 😏

Their aburi shoyu scallop nigiri was delicious in its simplicity. That bit of saltiness from the shoyu, sweetness from the scallops layered with a light smokiness. 

Breaded fried hokke with some cheese sauce. Not bad tasting. Solid crisp on the outside and tasted freshly fried. That cheese sauce was thick and creamy.

I was led to believe that their thick cut medium fatty tuna would be thicc!

It's wider, not thicker. Felt cheated.

Gotta grab the aburi engawa when it's available. It's often not available.

Shirasu is in season so a shirasu mountain gunkan. I wished they didn't include that bit of minced ginger in there. I thought it tasted absolutely fine sans ginger.

The shirasu noodles tasted different from the ones that the used to do. It wasn't a bad eat but I don't feel it's as good as the ones they make in the past.

Cream chese and aburi mentaiko is also my salty guilty pleasure. 😏

 Sweet potato mousse. Not bad also.

Sushiro calls this mango shaved ice and I also hesitate to use the word kakigori. But that's what it was. It's okay, not something I'd look forward or want to come back to. I guess my main gripe was that the citrus from the mango came only from the sauce, bits of mango and the pearls which could definitely do with more generosity. The shaved ice had the flavour of mango minus the citrus.

Suspicious Hiro

Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三, 十四, 十五, 十六) is a pretty good place for fries and beer. #notjustsaying. Their fries are pretty decent IMNSHO and their mugs of Suntory have consistently been served satisfyingly chilled. Anywaysss...another compilation of eats. Some new, some old...some kokumi, some cold. 🤔 What's that last one again?

Shake and ikura gunkan. Nice with those pink fatty slivers of salmon and bursty briny roe.

Guilty pleasure of mentaiko and mayo gunkan.

Sujiko is apparently in season.

What's better than a sujiko wrap is a sujiko wrap with aburi-ed shirako! This one was both briny and creamy.

Uni croquette. The inside was hot, smooth and creamy. This was nice but I'm not sure what to make of the inside because I'm not sure if I tasted uni or not. But it's nice.

We've never gotten the corn mayo gunkan before so here's a first. Those firm corn kernels were not bad tasting. 

Houbou nigiri. Red gunnard. Fish was freshly fried and pretty good eating. Crispy tail's edible.

The uni season brings their uni butter dry ramen. Noodle texture aside, this wasn't bad with the uni and uni cream sauce and butter. There's onions and shiso to cut through the creaminess.

Tuna toro with lumpfish caviar. Needs more caviar.

Matsukasa cut squid aburi-ed and glazed with shoyu. Quite nice. Better than the generic raw variety because the torching imparts the squid-y flavour.

Uni & avocado with lumpfish caviar wrap. I liked this. Ordered it with low expectations and it turned out pretty good and creamy. Pretty sure there was something citrus like yuzu in it. Have had this a few times. Nice.

Miso soup with seaweed and okra.

Strawberry panna cotta's not great. The pudding tasted like a thin strawberry milk. Most of the strawberry flavour came from the sauce and those seriously chilled diced bits of fruit.

Edamame tempura. Think the bean clusters were held together with mashed potato.

Salmon with Hokkaido cream cheese and basil pesto. Nice. Cream cheese added an enjoyable creamy richness to this.

Salmon with Camembert. Not as tasty as the one with cream cheese. Camembert was muted in flavour.

Shiojime cod tempura. Looked nothing like their product shot. Fish was a lot smaller. This tasted like fish and chips on rice. Did not taste bad at all but I expected a much bigger piece of fried fish.

Not feeling much with the shiojime cod. Yes this was the raw version of the previous fish. Meat was firm but didn't have much identity.

This was puchi puchi tobiko mozuku gunkan. Gemini tells me that puchi puchi is an onomatopoeic word that sounds like the popping or bursting of bubbles. In other words, bursty. I get it. Tobiko is flying fish roe and mozuku is a type of seaweed. Flavour's vinegary.

Chicken meatball gunkan.

Sesame marinated Japanese sardine. Not fond of this one. The marinate stripped most of the natural character, both flavour and texture, from the fish. There's some yuzu flavour in it which wasn't enough to win me over.

Marinated hotaru ika in squid ink. Strong briny and squid-y flavour. No squid ink taste. Pretty salty. Wouldn't eat it again.

A guilty pleasure of shredded crabsticks and mayo.

Menu called this aglio olio. It's kinda it. Japanese udon aglio olio I suppose. Garlicky and spicy with loads of small meaty clams. This was delicious with a few squeezes of shoyu. Nice! 👍🏼

Current seasonal dessert is cheese datemaki melba. I'm not sure where the 'cheese' part came in but I like the eggy datemaki. Soft serve on the side has a nice vanilla taste.