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Service was also just decent nobody impressed me but nobody really messed up either. Other than the Toro, there was nothing serious to complain about, but there was also not much to write home about either. Uni is sea urchin, and we ended up ordering several of these beauties throughout the evening.Īll in all, Shimo was decent. What Shimo sushi did offers was very fresh Uni on this evening. This order was a disappointment this order was basically fraudulent. You cant charge the premium that Toro demands for a piece of fish that doesn’t have visible fish oils, was rather dry, and offered exactly NONE of the usual flavor that good Toro offers. Of course, there’s great toro and lesser toro, but tuna belly is good even when it’s not from the most prized tuna’s belly. Toro is the premium tuna belly that costs a fortune but tastes like nothing else in the world.
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Look at that marbling of fat! (Photo credit: Tracy Chang)
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Look at the piece above, and then take a look at what REAL toro looks like: This is a real Toro. Shimo offered a Toro that, at best, was decent Maguro, which is unacceptable when you’re charging for Toro. I expect to moan and groan while I eat Toro. Keep in mind that my idea of mediocre, when it comes to sushi, is quite possibly someone else’s idea of excellent - but there’s better sushi to be had in San Francisco. The other sushi we had all remained within the mediocre level. While I put salt on it while I ate, it doesn’t make up for lack of seasoning during the cooking process. When cooked, this fish should have released all kinds of oils, but it was drier (though cooked correctly) and completely underseasoned it needed way more salt. Healthier, it may be, but good hamachi is highest in fat content. Again, Shimo provided Yellowtail that was lower on the flavor scale, and once cooked, I could also tell that it had a low fat content. When the right piece of Yellowtail that is cooked and seasoned properly, this dish is usually enough to make you forget all of your worries while you’re chowing. We also ordered Hamachi Kama, which is usually referred to as Yellowtail Collar. My friend likes cucumber maki, so we ordered that. Whoever Shimo uses didn’t provide them w/ the quality fish that other sushi restaurants in San Francisco use. It didn’t have the buttery goodness I expect from Yellowtail this is most likely due to the origin and type of Yellowtail (and perhaps the season, too) rather than the restaurant’s issue, but most of the time, this will depend on the source of the fish. The hamachi was good but I found the taste to be lacking. Nicely cooked, I think it could have been infused with more sake, but the quality of the Ankimo was good. See my previous review on Ino Sushi for the best Ankimo I have found to date in San Francisco.Īt Shimo, the Ankimo was pretty good. I like ordering this dish because (1) even when prepared shabbily, it still tastes pretty decent (albeit flavorless) and (2) when prepared perfectly, it seriously might be the best sashimi/nigiri you will ever have. Ankimo is served as sashimi or nigiri, and at Shimo, we opted for the sashimi. This dish is usually served with a ponzu and green onion sauce, but let me tell you - when this dish is prepared well, you need for nothing else. The liver is steamed w/ sake and thoroughly “cooked”. Ankimo, for those of you who do not know, is Monkfish Liver. I’m extremely picky about sushi, and even trying out a new sushi joint, I find that I hesitate because so rarely do I have good things to say about a sushi restaurant.ĭon’t you hate it when you pay good money to eat one of your favorite things and it tastes horrid? Ankimo: Monkfish LiverĪnyway – we sat down and ordered a bottle of sake to share and placed our order. I am all about neighborhood joints, and I figured if there are this many people eating here on a Tuesday night, the least I can expect is fresh fish. It’s pretty basic but I noticed on this weeknight evening, there were still quite a few patrons there. It’s a quaint little spot in Richmond with a sushi bar in the center, and tables along the opposite wall. and drove a 3 block radius many times before finally finding a spot.īattling the drizzling rain (which I hate), we walked to Shimo Sushi and entered. First off – parking was difficult on this evening. This place had apparently been here awhile, though Bill’s last visit was a few years ago. I chose the cuisine - Japanese, and he chose the place - Shimo Sushi. On a slightly drizzly night, my friend Bill “the BFC” took me out for dinner. Shimo Sushi in Outer Richmond Nice sake collection at Shimo Sushi