Our favorite sushi restaurant runs half price Tuesdays. Nothing like $70 worth of specialty rolls for $35. Hot sake and cold Kirin Ichiban go with it all so well. Really the only time for the Kirin, but it fits
I have a friend named Kieran that brews beer. I really want him to brew a “clone” of this and call it Kieran’s Ichibum.
Love Sushi, but don’t eat it often because it’s often so expensive for as much as I like to eat.
Nothing wrong with Kirin Ichiban. It is my go-to beer for sushi, and I make no apologies for it. There are some beers that set the mood for a particular meal, even if it’s not something you’d typically get on its own. For me, when I’m going out to eat it’s Kirin with sushi, Negro Modelo with Mexican, and PBR with BBQ.
As far as the sake goes, I can’t do the hot stuff. But I love a good cold glass (or 4) of a nice sake. In fact, you have inspired me. I just poured myself a glass of Ty Ku Black to kick off my evening. Kanpai!
I had some great beers from Bairds while eating at Morimoto Asia in Downtown Disney last week.
The Angry Boy Brown Ale was fantastic.
Yep, I agree with all of this. And Frank, sounds great! Nice deal.
When it comes to discount raw fish I’m not so sure I am as concerned that it gets off “to a great start” as much as it doesn’t end badly. Especially on a Tuesday. That would be last week’s fish, making room for this week’s deliveries in the cooler…
Substitute Shiner Bock for the PBR and I’m with you. Texans have our standards 
To quote a helicopter pilot friend, “probably it’s fine”
I’m jealous - I tried to convince the family to go when we were there in March, but no takers.
I ate at Morimoto’s in Philly about 10 years back, and it was by far my greatest dining experience ever. I still remember just about everything I had:
Yuzu Martini with an edible flower floated in the glass as garnish
Tofu made tableside, served with snow crab sauce
Fugu - I ordered Nigiri, but I regret not ordering as sashimi
Chilean Sea Bass with black bean sauce
What was most memorable was that you could pick out each ingredient in each dish. There were no big flavors; everything seemed almost understated, but that allowed even the most delicate ingredients to shine through. I was truly blown away by the whole experience.
I found that at aJapanese restaurant in Milwaukee. What a great beer.
It was great. The rolls were so fresh. Big chunks of delicious tofu in the miso soup. Crab rangoons were amazing. The Bairds beers were delicious. It was the first time my wife and I had a night out in a long time.
Doesn’t hurt that it is directly adjacent to Raglan Road. We popped over after and I got a McChouffe. I love downtown Disney (I refuse to call it Disney Springs)
You go first. I’ll watch.
I agree completely erockrph, we found some Shiko Cho bai (sp?) Out in LA 2 years ago. It was a cold, unfiltered, milky white, delicious sake. Can’t find it around here often so we make do with the cheap stuff. And as I said about the Kirin, I can’t imagine ordering a different beer there.
I regret not trying the Kirin Black at a sushi place in Auckland last time I was there. Not seen it before or since.
I’ll add Kingfisher with Indian to that list.
Frank, my discount sushi comment was maybe a bit snarky but was just a joke. I think you were a restaurant guy so you would know if the place is quality or not.
+1 to that, too. Had that combo a couple weekends ago.
Yeah, I got the joke and that would normally be my thought as well. We tried this place out at regular prices first, before we knew about the Tuesday special and have never had an issue. Kind of an upscale Hibachi and sushi place that is usually packed no matter what night we go. We love to sit at the sushi counter on Tuesdays and watch the 5 or 6 sushi chefs rolling non stop, and the kids love the hibachi flair when we are there for that. Have not tried Kingfisher, but have heard of it. Will have to look for it in the future, as the missus loves Indian cuisine
Yea, high turnover is a great sign for any seafood restaurant. If their busy all the time no worries that the product has been around a week.
Nice!
Supposedly the only sake the Japanese will drink warm is the bottom shelf crap. If it’s good stuff, you’re ruining it by warming it up.
I generally prefer chilled Nigori (juicy :P) sake, but something like run of the mill Gekkeikan or Hakutsuru is fine warm, chilled, or pretty much anywhere in between. I wouldn’t warm anything ginjo or better though.