Hello All:

I'm attending a convention in Pittsburgh for four days next week, any
tips for the good stuff? I'm staying right downtown but I'll have my car
there so I can go anywhere (within reason).

BTW, I went to Japan in April...what a fantastic experience. I'll never
forget Ika Yaki in a fish market on the tip of the Chita peninsula
(Aichi prefecture). The biggest squid I've ever seen, put on a stick and
chargrilled, 470 yen! I didn't actually have much sushi, because I
wanted to try other things. I did eat at a Kaiten Zushi restaurant in
Gifu City called "Kappa Sushi" named after the legendary Godzilla-like
creatures that eat cucumbers (they're on the sign). I got to try several
things there; I finally tried Shako (mantis shrimp), I didn't like it; I
thought it was rather bland. The Buta Shoga (Ginger Pork) nigiri was to
die for, and my favorite was the Corn and Mayo battleship style!
Absolutely delicious. One style of sushi I passed on was in Takayama
City, in a region famous for beef (Hida)- they were serving Gyu Nigiri,
that's right, raw beef nigiri...the O-Toro of the bovine world. Half
fat, half meat. I passed on that in favor of the grilled skewers.

Also, here's an informal poll: does anyone like Katsuo? I had it at
Sonoda's in Denver, as sushi, and I couldn't stand it. Just curious.
While I'm ranting on here I'll mention that we had a Natto Maki at the
same place and it was fantastic- a great combination.

Chris

Chris Nagorka wrote:
One style of sushi I passed on was in Takayama
City, in a region famous for beef (Hida)- they were serving Gyu Nigiri,
that's right, raw beef nigiri...the O-Toro of the bovine world. Half
fat, half meat. I passed on that in favor of the grilled skewers.

I love raw beef. I make Steak Tartare once a year for Thanksgiving.
When I grill a steak, I always trim off an edge and taste raw.

Also, here's an informal poll: does anyone like Katsuo? I had it at
Sonoda's in Denver, as sushi, and I couldn't stand it. Just curious.
While I'm ranting on here I'll mention that we had a Natto Maki at the
same place and it was fantastic- a great combination.

I like katsuo, I enjoy strong flavored fish.

--
Dan

"Chris Nagorka" wrote in message
...
Hello All:

I'm attending a convention in Pittsburgh for four days next week, any
tips for the good stuff? I'm staying right downtown but I'll have my car
there so I can go anywhere (within reason).

BTW, I went to Japan in April...what a fantastic experience. I'll never
forget Ika Yaki in a fish market on the tip of the Chita peninsula
(Aichi prefecture).

Did you go to the ChikyuuHaku? Worlds Fair?

The biggest squid I've ever seen, put on a stick and
chargrilled, 470 yen! I didn't actually have much sushi, because I
wanted to try other things. I did eat at a Kaiten Zushi restaurant in
Gifu City called "Kappa Sushi" named after the legendary Godzilla-like
creatures that eat cucumbers (they're on the sign). I got to try several
things there; I finally tried Shako (mantis shrimp), I didn't like it;
I thought it was rather bland. The Buta Shoga (Ginger Pork) nigiri was to
die for, and my favorite was the Corn and Mayo battleship style!
Absolutely delicious. One style of sushi I passed on was in Takayama
City, in a region famous for beef (Hida)- they were serving Gyu Nigiri,
that's right, raw beef nigiri...the O-Toro of the bovine world. Half
fat, half meat. I passed on that in favor of the grilled skewers.


Just a matter of personal taste. In the US people know of "Kobe gyu (beef"
but rarely know that in Japan there are beef often considered better.
Matsuzaka gyu and Hida gyu are such examples. I personally wouldn't
pass up a chance for Hida Gyu as nigiri.
I haver enjoyed Steak Tartare as well as Carpaccio in Europe.
I've also seen some people in the US enjoy their steaks so rare that
they were not far from raw. Fatty things like beef or even Maguro do
provide a different experience when raw or grilled.

Also, here's an informal poll: does anyone like Katsuo? I had it at
Sonoda's in Denver, as sushi, and I couldn't stand it. Just curious.
While I'm ranting on here I'll mention that we had a Natto Maki at the
same place and it was fantastic- a great combination.


Katso (bonito) is a real "love it or hate it" fish. In the US alot of Katso
is frozen which sometimes
results in a watery fish, which doesn't help because Katsuo is "watery" to
begin with.
Sometimes you'll run into Ha-Gatsuo (skipjack) served as "Katsuo" with a
slighly lighter pink
color and not as strong as Katsuo.

M

Hi Chris. I'll try to help in re Pittsburgh. I am very inexperienced
with sushi, so bear that in mind!
I like, in particular, a place called Chaya, in the Squirrel Hill
neighborhood, here is a link to their site:
http://www.chayausa.com/

I have also been to Sushi Kim and enjoyed it, but I can't find a site
for them...Korean owned

Here is an article from last year that has a couple more mentioned:
http://www.postgazette.com/pg/04289/395834.stm

Nota bene:
Kiku, in Station Squa Station Square is the local tourist mall, and
this may be a chain, I'm not sure; the mall is crammed full of other
chains like Buca de Beppo and places like that, so bear that in mind...


I think Sushi Too, Two, and Three may all be owned by the same family
if I remember; Shadyside and Southside may be reasonably easy to get
to, Mount Lebanon is in the suburbs, so it will be a bit farther.
There are a couple of other places in the north suburbs, I don't know
much about those, but they may be more like steak houses.

Umi is very much a fusion place, but their site:
http://www.bigburrito.com/umi/index.shtml
states that they will be closed from September 4 to October 3
(Big Burrito is a local restaurant group, they have developed several
other restaurants of various kinds in the area - good food!)

If you want any other info feel free to email; I'd be happy to help.
d.

Musashi wrote:
Katso (bonito) is a real "love it or hate it" fish. In the US alot of Katso
is frozen which sometimes results in a watery fish, which doesn't help because
Katsuo is "watery" to begin with.

I agree. I enjoy it, but my sister did not. She felt it was too fishy for her.

Sometimes you'll run into Ha-Gatsuo (skipjack) served as "Katsuo" with a
slighly lighter pink color and not as strong as Katsuo.

Do they have to lightly sear it before serving? Most places seem to do
this.

--
Dan

wrote:
Hi Chris. I'll try to help in re Pittsburgh. I am very inexperienced
with sushi, so bear that in mind!
I like, in particular, a place called Chaya, in the Squirrel Hill
neighborhood, here is a link to their site:
http://www.chayausa.com/

From a selection point of view, Chaya looks pretty good.
They offer different types of Tuna, wild and farmed salmon,
and other special items not always found at regular places.

I'd try that one if I were going to Pittsburg.

--
Dan

"Dan Logcher" wrote in message
...
Musashi wrote:
Katso (bonito) is a real "love it or hate it" fish. In the US alot of
Katso
is frozen which sometimes results in a watery fish, which doesn't help
because
Katsuo is "watery" to begin with.

I agree. I enjoy it, but my sister did not. She felt it was too fishy
for her.

Sometimes you'll run into Ha-Gatsuo (skipjack) served as "Katsuo" with
aN
slighly lighter pink color and not as strong as Katsuo.

Do they have to lightly sear it before serving? Most places seem to do
this.


Yes, in Japan, when you say "Katsuo" people will automatically think of
Tataki; seared on the outside
and raw on the inside. Most places in the US if they serve Katsuo at all as
nigiri use the same
Tataki for the nigiri so the outside is seared. Often they'll use a shouga
and scallion topping and drizzle
ponzu on it. But there are also some places that serve Katsuo as nigiri
completely raw, unseared,
and using just the standard shoyu and wasabi. I've had it both ways.
M

Yes, in Japan, when you say "Katsuo" people will automatically think of
Tataki; seared on the outside
and raw on the inside. Most places in the US if they serve Katsuo at all as
nigiri use the same
Tataki for the nigiri so the outside is seared. Often they'll use a shouga
and scallion topping and drizzle
ponzu on it. But there are also some places that serve Katsuo as nigiri
completely raw, unseared,
and using just the standard shoyu and wasabi. I've had it both ways.

I don't think I've had it completely raw yet.. but I have had it with the
scallion and ponzu or neat style.

One place I go to serves fresh katsuo without searing, and puts a ton
of slices of raw onions on top of the nigiri + splashes of ponzu.
Interesting mix but it works.

"Dan Logcher" wrote in message
...

Do they have to lightly sear it before serving? Most places seem to do
this.

Takes care of the bugs that live in the outer layer of flesh + it is a nice
touch, improves the mouth feel and makes it easier to slice/portion. Katsuo
tataki is also available "pre-seared" in a frozen vacuum pack; real Japanese
fish/seafood stores will usually have it.

"Chris Nagorka" wrote in message
...
Hello All:

I'm attending a convention in Pittsburgh for four days next week, any
tips for the good stuff? I'm staying right downtown but I'll have my car
there so I can go anywhere (within reason).

Kiku. Japanese owned/managed/chef'd. Was taken there by a group of
Japanese businessmen from National Steel a number of years ago. Should
still be good as long as ownership hasn't changed.

wrote in message
oups.com...

One place I go to serves fresh katsuo without searing, and puts a ton
of slices of raw onions on top of the nigiri + splashes of ponzu.
Interesting mix but it works.

My gut reaciton is that you ran into a sushi chef who is unfamliar with how
to prepare katsuo. If served to me, that would signal the end of the meal.

Katsuo should always be seared in a token effort to kill parasites. That
said, a friend of ours will never eat katsuo again after a worm crawled out
of her katsuo neta that had been seared.