Sammy Sushi - Every Neighborhood should have one

*** On October 11th 2008, Sammy Sushi called it a day.

HAI! IR-RAI-SHAI KIRK-SAN!!! Booms through the tiny restaurant as I enter. It's the typical greeting from Sam, owner and Sushi Chef at Sammy Sushi.

It can be kinda unnerving, as the guy greeting you is holding a pretty sizable sharp knife. It's his Marine Corps training that gives Sam that booming voice. Sammy Sushi is the kind of Sushi "joint" that every neighborhood should have; pretty good fish, good sake and beer, and a good understanding of what his "regulars" enjoy.

I've known Sam for a few years now, originally from his days at Katzra, and when he opened his own Restaurant on Engineer Road, I followed.  He's even got his own wall of photo's. As is the norm for these neighborhood Sushi Bars, Sam's customers range from Japanese Nationals to "working stiffs". And the menu is comprised of whatever roll you want, be it a Caterpillar, Rainbow, or even a "One Night Stand Roll"(he won't remember how to make it again!), I'm not much of a "roll guy" but those are very popular; but Sam will also make Maguro Yamakake, even Oshi-zushi. One late evening, after closing I showed him how to make poke, and it's been on his menu ever since.

Sam's fish is usually decent to excellent, and if you ask he'll gladly let you know what is "good" at the moment. I've always found his hamachi, smoked salmon, and kaki (oysters) to be excellent. He has Live Uni in season (I'll post on it at a later time), and sometimes has Aji (Spanish Mackerel).

There's a real benefit in developing relationships with the people who make your food. It's especially evident in a intimate environment as a Sushi Bar. For instance, Sam knows I love Hirame Senbei (fried bones), and tonight he has especially good ones, so they were brought out without asking. On some nights he'll bring me Hamachi Kama(Yellowtail collar) or Ankimo(Monkfish liver pate), or some other dish he knows I like.

Fried crisp with a touch of salt and dipped into Ponzu, these "crackers" were delici-yoso! What I usually do is place an initial order, and do most of the rest "omakase" style. Tonight after reading Pam's post on Sashimi on Daily Gluttony, I had a sudden hankering for a bit of sashimi, so I ordered some:

Tonight the Hirame was excellent; probably why the senbei was so good!

So if you're a regular customer at a Sushi Bar; develop a rapport with the Sushi Chef. This in turn will become trust, in fact I never ask for prices at Sammy's, he knows what I want and how much I want, or he'll just ask with a "Kirk-san Daijobu(are you ok)?" And sometimes you'll get some really good surprises.

Funny thing, I've been having a really hard time taking pictures in Sammy's, probably a combination of the lighting and composition of materials. Or maybe I really don't want to post about this place, and just keep it to myself.

Some notes on Sammy's. This is a one Man operation, with one in the kitchen, and usually one or two wait help. Along with the 12-18 seat sushi bar, there are 4 tables, but when crowded, the wait may be somewhat long. Because of all the regulars, there's a real neighborly atmosphere, sometimes borderline raucous(it's the beer, sake, and sochu). Everyone is very friendly and helpful. There is a full food menu with Teriyaki, Tempura, Tonkatsu, and even a few Okinawan dishes. Beer and a few Sakes, including Otokoyama(yummm) and Kurosawa. There are Happy Hour specials. Sam was raised in Hawaii, it's probably one of the reasons we get along so well, even though he's from Aiea, I don't hold it against him! Sam is of Korean heritage, but speaks fluent Japanese along with Korean, and originally cut his teeth at Yanagi Sushi in Honolulu, you'll also be able to order Kalbi and other dishes here as well.

Tell Sam Kirk-san sent you!

Sammy Sushi
7905 Engineer Road
San Diego, CA 92111

Comments

[taegello]

it was made by a korean guy who also spoke full japanese.

sorry, not to bag on that place because i really do enjoy all the other restaurants that you have reccomended in your blog. there is a place called yum yum fish in san francisco that is extremely cheap, great quality fish and large portion, so I guess i was just used to that. in general, no problem.

do you know who makes the best donkatsu in san diego?

[Kirk]

Hi Taegello - Sam is Korean, though is fluent in Japanese, and spent time in Japan, so it must have been him. I don't think you're "bagging" it's your opinion. I can understand you point of reference, our favorite reasonably priced(the words cheap, and sushi, nor large portions and sushi - because ratios matter - check out Urasawa, not the biggest portion of fish on rice you've seen, really aren't phrases I use) sushi bar is in Little Tokyo, called Komasa, I'd never compare anything in San Diego(nor SF) to it....simply because you can't. Sammy's is not Shirahama or Ota, but is about 30% cheaper, and for me the one thing I have done at Sammy's is over the years I've developed a relationship with the Itamae, something that is really hard to do nowadays - in other words I don't even order, he knows what I like, and that I'm willing to pay, there are also items I can get at Sammy's like Live Uni and really great oysters, that cost an arm and a leg at other places. As to your question, do you mean Tonkatsu, or Katsudon? For Katsudon, I usually end up making my own, though Kayaba does fine, same with Tonkatsu, at most places in San Diego it's a thin sliced, dry cutlet, Kayaba is fairly good, but be aware that there are two versions available the Tenderloin, and the "Rosu"(pork loin), for some reason, I enjoyed the Tenderloin more.