Quite good goma-ae, maybe a touch sweeter than I personally like, but fresh spinach, and delicate sesame flavors. A little gift from the house of some agedashi tofu, perfectly prepared and flavored. There’s clearly an “old friends” network here, almost to a T, everyone who came in was clearly a regular, and there’s a certain amount of hanging out and chatting, and sitting at tables while they wait for orders – it has a certain local charm, but at the same time, I can understand the complaints of some folk in their online reviews of feeling a bit like they’re trying to eat while surrounded by people who aren’t… they mill about, they come over and look at what you’re eating, they talk loudly – there’s not a lot of space, so they do feel like they’re right on top of you. As time wore on a few more folk came in, though most for takeout. I was the only one there for about 30 minutes, though they were turning out numerous delivery orders. Five years ago! Here in my neighborhood! He’s Japanese, he should know, right? Chef Juan Matsuoka has the chops (chopsticks?), with time spent in Japan, and having run the sushi bars at the Hotel Panamericano, Kitayama, and Irifune here in town before opening his eponymous place five years ago. Why has no one told me about this place before? I only heard about it because of an article in Savoteur recently about where local chefs like to eat out, and one of the chefs from Nueva Casa Japonés recommended it. Matsuoka, Sánchez de Bustamante 1027, Almagro Honduras 5237, Palermo – It feels like this place is here in Recoleta, though technically it’s a few meters over the line, basically situated right near where Recoleta, Almagro, and Palermo all come together at one corner. Let’s move on to some new sushi explorations! My one disappointment in the place is that they used to offer a moriawase of both sushi and sashimi – a mixed selection, rather than having to order five pieces of each kind – but apparently it’s too much work to slice one piece each of five different fish rather than all the same one…. Here, five pieces each of nigiri salmon and sole, plus a ten-piece creative prawn, avocado, tamago (egg) roll, and it came in at a grand total of 410 pesos (the nigiri alone, think about it, ten piece in total with rice, versus the 10 pieces above of sashimi without, came in at about 60% of the price). I’m also fond of it because although the selection is somewhat limited, the quality is always excellent, and the pricing isn’t near as steep as others (like the above). It’s a cute little spot with a small sushi bar, seating for maybe eight people. Maki, Ayacucho 1208, Recoleta – This place has been my primary neighborhood sushi spot for both dropping in and delivery since I discovered it when we first moved into the area, before we were even in this apartment. Strike this one from the makis… the value just isn’t there anymore. It’s good quality, but not great quality. Add in a bottle of water, and a tip, and all told this came in at close to 1000 pesos. Right there we’re at over 700 pesos, but the kicker on it is that you tack on a cubierto charge, plus remember that little sake cup? They don’t serve flasks of sake anymore at Dashi, they serve it by the cup (because, it was explained to me, no one would want to drink more than that), and charge 70 pesos for that little 2 ounce serving. First off, a little sashimi, the sole and tuna, at five slices apiece, came in at about 350 pesos. The salmon skin and rainbow rolls came in at close to 400 combined. Not so much in what’s offered, but in how it’s presented. Let’s start off with a couple of oldies that I haven’t talked about in awhile.ĭashi, Montevideo 1059, Recoleta (and numerous other locations throughout the city) – It’s been a bit since I stopped in or ordered from this place, it used to be one of my mainstays in the ‘hood for sushi. That’s NYC/LA level pricing, without, bluntly, the quality, variety, or care. If you order a typical selection of sushi with a mix of rolls and pieces, it’s not unusual to end up with a tab that runs somewhere between 700-1000 pesos per person. For the price of a single roll, or a 5-6 piece nigiri order at many places, you can go to any of a dozen of the better seafood restaurants in town and get a main course of fish that’s cooked, with a sauce, and accompaniments. Setting aside that the porteño version of the stuff tends to be limited in scope, mostly to either salmon or cooked shrimp and octopus, and that way too many makis have cream cheese on them, it’s just really freakin’ expensive.
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