Author Archives: I Love Sushi Seattle

The Omakase Experience: Hefty and Heavenly

Know Before You Go Omakase

When you say omakase – from the Japanese for “entrust” and used to mean “chef’s choice,” you are actually saying to your chef: “I will leave it to you,” It is a fine tradition at Japanese eating places that allows the chef to let his creative juices flow in making your dish. “Omakase!” is trusting your chef and at the same time hoping you will have a great dining experience.

You must know a few things before you try the experience. Firstly, know your restaurant. Does it always have fresh ingredients in stock everyday? Because you can trust easily, if so. Not all, but most large or chain restaurants or other restaurants with limited ingredients may not do omakase to your liking. Small, intimate restaurants may have the culture of omakase. They have counter seats and an open kitchen. It is best if you have a seat next to the chef.

It’s possible to get a conversation going with your chef. A small social interaction can benefit your dish. Your chef may even explain to you his creation and tell you why he is choosing certain ingredients over others. If he agrees, you can snap a few photos of him while working your dish. Just be careful with personal questions. Some may indulge you.

If you have dietary restrictions, omakase might not be for you. It is not polite to instruct your chef what and what not to put into your dish. It is not how it works. You can’t even ask what you’ll get. The polite thing to do is to eat your dish when the chef offers it.

At the end of the meal, you’ll get a slip of paper that indicates what they’re charging you for your omakase, drinks included. Do not ask for an itemized bill, it is not to be considered an expense, but a request for a wonderful meal. The price may be hefty but its value is immeasurable.

A great omakase experience gets you the most perfect seafood available at that time of year, fish that will be handled carefully and respectfully. You will get to see the training of the dedicated staff, the precision of their work, their incredible concentration for hours at a time, their lack of pretense.

Dining Omakase in Seattle

Dine with us at I Love Sushi in Seattle for an exquisite omakase experience. Trust you will love our chef’s creations at their best. Be ready and expect to be amazed.

Black Cod: Highest Value in Omega 3 Among Fish

The Many Names of Black Cod

Black Cod is not even black and not even a true cod. It is known as Sablefish or Butterfish, highly prized for an intensely rich, buttery flavour and delicate texture. It is a deep-sea fish, which can live up to 5,000 feet below the sea, inhabiting the waters of the Pacific Ocean from Alaska to British Columbia and can be found off the coasts of California, Oregon and Washington.

Black Cod can be hard to find in the U.S. because most of it is loaded directly into containers and exported to Japan. However, the US is growing in awareness and appreciation for Black Cod.

Similar to salmon in size and shape, the fish has dark grey/greenish skin and very small scales. Its pearly white flesh turns more opaque when cooked. They mature quickly and have long life spans, especially in the very deep and cold waters of Alaska. That means they can reproduce early and long, making them a good sustainable seafood choice.

Their long lifespan enables the Black Cod to store a lot more fat in the form of omega-3’s. They have the highest omega-3 content of any white fish, even higher than many species of salmon. This makes the fish very healthy and the high fat content also gives Black Cod its unique silky texture and rich, buttery flavor. Hence, its name, Butterfish.

Black Cod is so velvety and soft that it’s near impossible to fry it or it will fall apart. Though fatty, the fish doesn’t have the strong taste of fat fish like tuna or mackerel. It can be grilled, smoked, broiled, poached, roasted or sautéed. It’s unique texture and flavor profile is enhanced by Asian cooking techniques, such as soy, ginger and miso marinades.

A classic Japanese dish, Black Cod with Miso (or simply Miso Cod), is served at many formal Japanese restaurants. The dish was made famous worldwide by the acclaimed fine Japanese restaurant chain Nobu, in particular, chef Nobu Matsuhisa. Gindara is known to the Japanese as Black Cod. It comes from the Japanese word, “gin” which means silver, referring to the skin color. When freshly caught, the fish looks black-silvery, but the fleshy part is perfectly white. It still is the same fish, succulent, fat-rich, and healthy owing to its high Omega 3 content.

Going for Gindara in Seattle

Dining on fish and minding your Omega-3s? Then go for Gindara Miso-yaki at I Love Sushi in Seattle. Ours is the delightful and delicious miso-yaki styled cod fish you will rave about. Only here on Lake Union.