On a recent weekend, while grabbing an Americano, I heard someone call out my name, "Kirk-san, Kirk-san, how are you?" My goodness, it was Take-san from Sushi Tadokoro! We stopped and chatted...and I realized, it had been a while since we'd visited. Like over four years! Oh my.....how time flies and all that. I needed to correct that situation ASAP. So we headed back down to Tadokoro.
Sitting in front of Take-san was a treat. It was the usual for us; make sure the Missus gets Her Ankimo, and nigiri (and sake) until we say "no mas".
Things started out with three wonderful dishes.
From right to left; a perfectly fried, meaty Shishamo (smelt) wrapped in shiso which added that nice herbaceous almost mint life flavor, the crisp tempura batter adding texture, the wonderful reduction contributing a nice acidity and a mild spice to really balance things out. In the middle was what I thought perhaps might be goma tofu; but I was told it was "Yuba".....it was so smooth and creamy, amazingly beany.
And of course, the Missus's favorite, the savory-oceany Ankimo, still as good as ever.
Take-san served us items with his tare or seasoned in a way that we didn't need that bottle of soy or wasabi.
A good example was the amazingly tender Hirame (halibut), treated with a nice balanced tare.
Really enhancing the mild sweetness of the shiromi (whitefish).
The Aji (Spanish Mackerel) was amazing in texture, tender and meaty, unlike the usual chewy Aji.
This was prepped perfectly, the mild savory tones enhanced by a touch of ginger and scallion. Still, that texture was quite surprising. Take-san told me this Aji was line caught "Ougon Aji", which makes a lot of difference.
The tare really brought out the richness of the Iwashi (sardine) and the acidity really balanced out the oily-richness of the fish.
So meaty and savory.....
The Missus is not a fan of Saba....but in this case, Take-san told me he doesn't over-cure his Mackerel and there seems to be a nice balance achieved.
Meaty-moist, slightly rich, not overly salty, not overly fishy-oily. That thin slice of seaweed really did wonders for flavor....Take-san told me that there are only two women he knows of that still make this.
The Maguro-zuke is a standard for us here. Though this time he added yuzi kosho, for a nice, mild, spicy-citrus hit.
Next up was a surprise.
At first glance, I didn't know what it was. Take-san told me he had a surplus of Kinmedai (Golden Eye Snapper), so he simmered it with bones and all in a typical soy based sauce until the fat-bone-connective tissue gave off all the flavor and gelatin. This was so savory....it had the Missus wishing for rice!
We love Hokkaido Uni, to us, even though it's smaller, the uni in Hokkaido is sweeter and wonderfully briny.
This was no exception.
By this time, the Missus and I had thrown in the towel....we were perfectly satisfied. But Take-san asked if he could make one more item for us. He brought out a package of nori and made us an Ikura Hand Roll......the amazing thing about this wasn't the ikura, nor the perfectly seasoned rice, but the nori. It was crisp, like it had been toasted, there was a smokiness to it.
During his last trip back to Japan, he decided to taste as many different nori from the Sea of Ariake, an area known for having the best seaweed in Japan. This is the one he brought back with him. It was a wonderful end to a fabulous meal.
It had me wondering...since it had been several years since we last visited. While Tadokoro still deals with tons of sushi rolls and such; it seems that Take-san has stepped up his game. Or is it just me?
As we walked out of Tadokoro the Missus told me; "this has me really missing Japan." I guess I know where we're going later on this year!
Sushi Tadokoro
2244 San Diego Ave
San Diego, CA 92110
Like I said before:
Go early for best selection and a more relaxed pace and atmosphere. Even better, make reservations and go early.
I completely agree he really did upped his game. I love sitting at the sushi bar and just eat. :). I’m so happy you came back!
Posted by: Yummiekiwi | Monday, 03 February 2020 at 09:26 PM
nice! keep us posted on your japan plans:)
Posted by: kat | Monday, 03 February 2020 at 09:42 PM
Yes, it was about time YK!
We will do that Kat!
Posted by: Kirk | Tuesday, 04 February 2020 at 06:40 AM
Looks like he hasn't missed a beat. I'm planning on heading over to Japan in the spring. Hokkaido is definitely on my list.
Posted by: Junichi | Tuesday, 04 February 2020 at 11:32 AM
If anything he's upped his game a bit Junichi! I'm sure you'll have a great time in Japan! Man...Hokkaido!
Posted by: Kirk | Tuesday, 04 February 2020 at 12:36 PM