For Valentine's Day, Errol took me to an awesome sushi place, Shari Sushi Lounge. I went on my flight to Orlando all dressed up for dinner and we went straight there. The picture above is a screen shot of their website, with a picture of where we were in the restaurant. We were on the second floor, and it felt like a private area. It was quieter and more romantic - not to say the commotion downstairs wouldn't be enjoyable too!
Errol and I are self-proclaimed sushi snobs. We've been to so many sushi places and prefer raw, raw, raw fish. So when we sat down and perused the menu, we were pleased to see this place doesn't have California roll or Philadelphia roll. All rolls were considered "Specialty".
We started out with Toro Tartare:
|Toro Tartare: Fatty tuna chopped with scallions and smelt roe atop a crispy tortilla chip, with black flying fish roe, Shari spicy mayo and shaved tempura shallots|
|Beauty and the Beast Roll: Two-in-one roll with: half tuna, avocado, asparagus, and spicy tobiko roe, and half eel, cucumber, asparagus and wasabi roe|
Errol and I have had numerous plates of nigiri/sashimi. It's always a combination of great pieces of escolar, salmon, and tuna; plus fake crab and disgusting shrimp (and I love shrimp). Since it's "Chef's choice" we can never dictate that what we really want is just the good stuff (of course). So we devised a plan to say that one of us has a shellfish allergy so we can't have shrimp or [fake] crab.
We did it this time, and our waitress said, "Don't worry there's no shrimp or crab." We literally raised our eyebrows. But oooooh man when our platter came out we were knocked out of our seats. It was the most amazing presentation we had ever seen.
Pieces of nigiri on one section of the plate as if they were swimming in water.
Then an ice boat on the other side with THICK pieces of sashimi. 1) ice boat?! and 2) these were the thickest pieces of sashimi I've ever had. The ice boat served to keep the sashimi nice and cold.
Then the martini glass had a rose bud made of pieces of white fish and surrounded by slices of strawberries. This was an AMAZING presentation!
To round out the flavors was a specially imported Japanese soy sauce (in the shot glass). It was saltier (and I normally use reduced-sodium) but when you taste it, the flavor is just fuller. It's hard to explain but it wasn't about the salt, but able the breadth of flavor.
|No shellfish in sight :)|
Errol and I took our sweet time to finish every last bit of our dinner. It was our first dinner together since the beginning of January, so it really was a lovely time for numerous reasons. I was definitely spoiled by this dinner and loved every minute of it.