One of the most amazing things that you can get from a sushi restaurant are oyster shooters. If you love oysters this will take it to a new level. Not all sushi restaurants have oyster shooters but the Japanese style oyster shooters are to die for.
Honestly, it’s hard to stop at just one oyster shooter. I generally have two of them along with all my other sushi dishes that normally eat to compliment my menu.
So what’s in a Oyster Shooter, I am glad that you asked:
1 Quail Egg (yoke only)
1 Smelt Roe (a touch)
1 Green Onion (finely chopped) a touch
1 Chili Sauce (Sriracha) a splash
1 Table Spoon of Soy Sauce
1 Table Spoon of Mirin
1 Table Spoon of Rice Vinegar
1 Table Spoon of Ponzu sauce
1 Lemon Juice a splash
Sushi can trace its origins back to the 2nd century of China when people fermented fish to preserved it for long period of time. By the 7th century, sushi in Japan began to take shape. The fish back then was gutted and then stuff with uncooked rice and cleaned with sake or Japanese rice wine before being fermented. Rice aided the fermentation process and was discarded after the fish was fermented.
In the 15th century two version of sushi materialize. The true raw sushi and the fermented version.
Then over time, vinegar was added to rice to cute the fermentation time down since the vinegar gave the rice that tangy taste and also taste better than its predecessor. It was not until around 1828 that the version of sushi that we know today emerged.
In the United States, sushi began to take hold in the 1970 when Japanese businesses began to expand into the United States. As these Japanese businessmen began to relocated to the United States, sushi restaurants began to spring up to serve them.
In an effort to expand their client bases, sushi chefs in the United States began to make new rolls to attract American eaters. Soon the California roll was invented to help those who were not familiar with eating raw fish get acuminated to eating raw fish.
As we all know, the experiment worked and today sushi restaurants can be found all over the United States.
Sushi Wabi is a traditional Japanese sushi restaurant located in the heart of the Loop. Situated at 842 West Randolph Street, Chicago, IL 60607, the chefs at Sushi Wabi artfully present their sushi for the young and up and coming crowd that go here. This sushi restaurant has a dark seductive lighting with an industrial decor.
The restaurant is moderately priced. The menu has a combination of sushi and cooked fish menu for those that love sushi and for those just learning to enjoy its delights. The Salmon Tartara, is a diced salmon, shallots, with house made giner mayo garnished that is very good.
The gyoza (which are pan seared pork dumplings) and Yakiotri (skewered chicken season and then grilled with a red miso paste) are to good appetizer dishes.
If you are looking to consume some really good and fresh fish, ask the chef to recommend his daily favorite sushi. There is also a sashimi plate that the chef will put together for you when request.
If you enjoy drinking a nice cold Japanese beer with your sushi consider asking the chef for some cooked salmon skin. It’s great with a cold beer. Sushi Wabi has all your favorite sushi but always ask the sushi chef what is good for the day because they know and can give you good recommendations.