Drunch

The food of Japan, in order for it to get right for the preparation of sushi, it will require a particularly strict conversion. Up-and-coming chef, he can help you put the wasabi for rice, fish, soy, delicious bite of whatever together. However, in order to create the experience of sushi, the pride of Japan, it requires artistry true.

 

As can be seen from me the budding sushi lover, I thought tasted all about the same sushi. Sushi itself was cold all the time a little. It was bricks rice, with are draped of the abundant fish. Wasabi and soy sauce mixture, the work of each, dunk and went down all the bits smoothly. Fish was excellent when fresh, but the sashimi of fresh taste for me there was no real knowing. It gives the smell of fish? Sushi right.  You would like, I was rewarded often. Same the sushi all.

 

Soon, however, scales fell from my eyes away.

  

I was fortunate enough to study in Japan. The essence of sushi, it was revealed to me there. The United States has not been should cool rice. To real sushi rice, to carry a taste of the entire small vinegar moist, piece the brink of falling apart, it is a little more than room temperature. It was not ambiguous rice to blanket of with fish. In addition, it the fish was to be sitting of the above, exactly slice. Soy sauce, did not mean that it is a birdbath for each. The sushi chef polish each part of the appropriate amount of soy sauce, wasabi. If sushi chef is true, it has happened so far.

 

Second, the chef, is the best sushi chef to give steamed perfect. As experience, the right sushi is of a meal in awe. Chef, patron saint of sea, cleric of land, he will make the best of his ability in you. It works so you function as a vessel to experience his skills only.

 

Raw materials is the price of entry simply, to good sushi yes. The fresh fish? The replicate is of nothing. Undeniably good is good wasabi. Is insult bad wasabi. Rice mirin is one in which taste is completely different from the other vinegar.

 

Key of Japan is the dedication of the chef and patience to delicious sushi of piece. To make sure that you shoo the rice steam always, it does not become sticky. Do they keep the rice at the optimum temperature is it? Uni (sea urchin), Unagi (eel), do sushi chef adhering to the tradition of eggs (egg) closely and be true to them?

 

If I was trying to get kicked in the flavor face and mouth [Yes].

 

Durn tasty bento box ya got there sushi san!

Tradition: It's the world of the sushi true. Every day very new combination of a new roll and a lot of flavor, will be displayed throughout the United States. Cream of cheese such as avocado tuna spicy things - all delicious, please but do not get me wrong -  they are opposed to Japanese sushi they are.

 

In Japan , you can not find the dragon roll . You will not to find a Philadelphia roll and tempura Ebi-roll. Such is like you find a fourth of July barbecue "lasagna and chicken finger hamburger.” No.

 

In Japan is a real sushi just tuna. There is your salmon. They will be on top of the rice. Cream cheese go to hell. Yet still the simple will be crushing your heart.

 

So, Kushiya Benkay exactly not the winner: fresh fish of off, hard cold rice, higher magnitude in the need for soy sauce. They fall into hole of all that above. However, fine just that. In other words, despite all it is showing the beauty of sushi. Bad sushi? Well, it is also a good sushi. Sushi, it is a good meal at the time of always.

 

So, if urgent, yes go to Kushiya Benkay. There are some average lunch or a very special decent food they. At least, inexpensive. You may go. However, the gods of Japan famous sushi, please do not expect a smile looking down your decision.

 

 

FOOD:  2.9 Stars	Really, this is not a bad sushi place. Their fish is fresh (most often). They do pretty solid tempura, yakitori and more. The only unfortunate theme that runs throughout is that indelible touch of “American Sushi Restaurant.”
PRICE: Yasui	Not very expensive, which in most cases verifies certain assumptions about the quality. This is one of those cases.
AMBIENCE: White Rice	Open seating that never seems to be completely full. I'd treat it more as a takeout sorta joint.
SERVICE: Eager to Please	While the servers are nice, the wait always seems to be a bit longer than necessary. If you're picking up, no prob whatsoever. But I've sat down a couple times with like 3 other people in the joint and had an hour long lunch.
EAT OR SKIP:  Skip	There are just too many other options in Portland to say that you have to eat sushi at Kushiya Benkay. HOWEVER, their bento box lunches are absolutely worth trying out at least once; they feature an array of Japanese staples likes tempura, miso soup, sushi, gyoza and more -- enough to fill a sumo-sized belly.