Sushi

Nigiri-sushi. The secret of its popularity is not difficult to comprehend: sushi allows the gastronomic adventurer the chance to savor a wide range of enticing delicacies, all pleasing to the eye, from all parts of the sea and land. Anything from wasabi reaped from the mountains to abalone harvested from the depths of the sea may be utilized as long as the fragile harmony of the vinegared rice and varied toppings is maintained. All the ingredients are prepared so expertly as to allow their natural flavors (whether they be elusively delicate or robustly extravagant) to emerge at their best. When thoughts of having sushi entertain the mind and palate, one is best advised to partake only at reputable and authentic Japanese sushi bars or restaurants. Arguably one of the best in the area, though definitely one with a very much envied location, is Kimonos. Located at the heart of the Disney properties, in the Swan resort, Kimonos exemplifies the immaculately clean and chicly sparse surrounds of upscale Japanese sushi bars. Rising five years ago from a Japanese lounge, the concept for Kimonos came about after the owners saw the huge demand for authentic Japanese food. Management searched for the best sushi chef they could find; the result was Susumo, a professional sushi chef with over twenty years of experience. At Kimonos, the details are what makes it special. At the beginning of meals, warm towels, lightly scented with almond extract, are offered to customers, as are sushi menus with a unique section that allows patrons the chance to jot down the descriptions of custom sushi or sashimi dishes. Unlike other such establishments, Kimonos' menu allows for the excitement of creating your own trademark sushi. The need for cleanliness and professionalism in a true sushi restaurant cannot be overemphasized. Students of sushi-making would be hard-pressed to find a better place to witness such characteristics than at Kimonos. As you enter, the spotless cypress counter of the sushi bar glistens; on the counter, in refrigerated glass cases, are arranged the colorful, carefully prepared fish, shellfish, vegetables, and other ingredients that tempt both the eye and palate. Behind the counter stands Susumo in his starched white coat, always ready with a cheery greeting for sushi neophytes and experienced connesseurs alike. "Iras-shai, iras-shai, irasshai!," Susumo beckons as you pass. It makes you feel as though what you are about to experience will be truly special. Kimonos offers several enticing hot appetizers. Perennial staples of sushi establishments, such as tempura, yakitori, and beef teriyaki, are well presented here. Fried gator tail, a unique offering, was a delightful treat. The sushi and sashimi combination platter came on a miniature wooden boat arranged on a bed of daikon radish strands, with thinly-sliced pickled ginger on the side to freshen the palate in between bites of sushi. The platter offered a wide variety. The yellowtail tuna seemed to be the favorite on the table; the Japanese conger eel was suprisingly tasty. The golden salmon roe was creamy and deliciously wedded to the vinegared sushi rice. There is no set order in which the various kinds of sushi are eaten, we were told, but when a combination sushi plate is served, the chef advised us to eat the nori-wrapped morsels first before the seaweed sheet lost its crispness. Sashimi and the appetizers are eaten with chopsticks, but nigiri-sushi are properly picked up and dipped in soy sauce with the fingers. The toppings must encounter the tongue first. Dip the end of the topping on the sauce, not the core, or the rice end. The sauce should enhance and complement the flavor, not conceal it. The nori-wrapped rolls in our platter were delectable---the Kimono Roll had smelt roe and tuna topped with mayonnaise and wasabi, wrapped in rice and nori; the Mexican Roll had shrimp tempura on rice with an intriguing blend of mayonnaise and sambal oelek, or freshly-ground chili paste; the combination is guaranteed to open up the sinuses; the Spider Roll was made of soft-shell blue crabs; the ever-popular California Roll had crab, cucumber, avocado, rice, and mayonnaise expertly secured in nori seaweed. Susumo, the master sushi chef, provided the enlightening running commentary, and the hospitality staff offered excellent conversation. By evening's end, our venture into the world of sushi had been an absolutely fabulous and special experience. Susumo is, indeed, an "itamae-san"! There are indeed many varieties of sushi. However if you are interested in attempting to create your own, you must be sure to prepare the rice correctly. Try out this recipe for sushi rice.

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