Dear fellow tasters,
Who doesn’t love sushi? I personally love them fresh and raw but for those who are still reluctant about the raw factor, fusion sushi makes it possible for them to enjoy more varieties of sushi, all properly cooked and delicious. Sushi Mori is one of those contemporary fusion Japanese restaurants. Originating from Surabaya, it also opens a second outlet at Central Park Mall and recently I was invited by Goorme for a menu tasting there.
By the time I arrived at the restaurant, several guests already appeared and some light menu items were served to whet our appetite, a bowl of edamame and mazeru salad. The mazeru salad is a mix of four ingredients, all of them my favorites: chuka hotate (scallop), chuka iidako (baby octopus), chuka wakame (seaweed) and chuka kurage (jellyfish). A heavier starter was also served, the fujiyama roll, a cheesy sushi roll with smoked salmon, crab stick and scallop.
Then the menu tasting began with a brief explanation from Sushi Mori’s owner and director, followed by a demonstration by the sushi chef to make a snow crab narudo roll. The demo was quite interesting especially the part where the chef had to slice the white part of a cucumber very thin to make it like a long piece of paper. Instead of using rice and nori, the cucumber was used to wrap the filling of the roll, consisting of crab stick, avocado and tobiko. Afterwards, there was a sushi creation competition, with three ladies – Jeny, Julia and Selba - as contestants. First, the chef showed us how to prepare and make a california roll, then the contestants came up with their own sushi roll creation.
Next up was more tasting with several items from Sushi Mori menu. I particularly loved the fresh and beautifully presented sashimi platter, with slices of salmon, tuna, mackerel, scallop, shrimp, squid, octopus and fish egg. I also liked the tasty sake enoki, with enoki mushroom wrapped in salmon and served with teriyaki-like sauce. Then there were the nevada roll (with crunchy salmon, crab stick and eel) and tori katsu teriyaki (chicken katsu with teriyaki sauce) which tasted quite nice but a bit ordinary for me. Two more fushion items were served, the yaki sake (baked salmon and crab stick) and volcano roll (a crunchy roll with jellyfish and shrimp) and they both tasted pretty good.
The tasting ended with desserts but I only tried one, the ice cheese cake because I already felt very full from all the scrumptious treats. Surprisingly, the owner also offered us to taste some cold sake which I enjoyed very much because I actually have never tasted sake before. Overall, it was a wonderful and fulfilling menu tasting, thanks to Sushi Mori and Goorme.
The taster’s notes:
Favorite dish – sashimi platter, sake enoki
What to try next time – other sushi rolls, sashimi, udon