Sunday, October 31, 2010

sushi gyo gyo

Yesterday after Satoshi's class, we didn't quite know what we wanted to have for dinner, so we walked around the restaurant floor of Yodobashi Camera and decided on Sushi Gyo Gyo.

We've eaten here before, which I've posted about here.

I chose the Tokusei Nigiri Moriawase (assorted special sushi)...1980 yen (about US$19.80).

This came with crab leg, uni (sea urchin), ikura (salmon roe), awabi (abalone), kazunoko (herring roe), botan ebi (prawn), otoro (fatty tuna), toro salmon (fatty salmon), ika (squid), unagi (eel), hirame (halibut).

Plus, chawan mushi (savory custard) and miso soup....very filling.

Satoshi chose the salmon, ikura (salmon roe) and hotate (scallop) bowl...1380 yen (about US$13.80)

A nice sized bowl of seasoned rice topped with salmon, ikura & hotate.

His dish also came with chawan mushi and miso soup.

He figured it wouldn't be enough food for himself and also ordered the Gyo Gyo salad...a salad topped with assorted sashimi (raw sliced fish) and drenched in sesame dressing...880 yen (about US$8.80)

Some sushi etiquette...just in case.

Never pour shoyu onto your sushi, as much as possible try to dip it into the shoyu.

If you ever have a piece of fish on your sushi that is too big to dip into the shoyu (which is also known as murasaki (mu-rah-sa-ki/which actually means purple because of the dark purple color that shoyu sometimes has)), take your gari (ga-ree/ginger) and dip it into the shoyu then swab your fish with it.

Never take the piece of fish off of the shari (sha-ree/rice), this is offensive to the sushi chef who took care in molding it with his hands.

Most sushi chefs are men because they say that women tend to have warmer hands which is not good for sushi.

When you are done eating and want the check say, "o-ai-so", this is the polite way to say it at sushi places.

All in all, yesterday was just really cloudy and windy, hopefully that will be the gist of this typhoon.

Hope you have a great week.

Sushi Gyo Gyo
1-1 Oofuka-cho, Yodobashi Camera 8F
Phone: 06.6373.9910
Open: 11:00-23:00

UPDATE: as of 4/2012, this shop is no longer open at this address

16 comments:

Dennis K. said...

The chirashi and aka dashi looks great! I like a robust dashi flavored chawan mushi but it's hard to find and usually have to make it myself. Darn, I know I have a chawan mushi set from my sister somewhere deep in my cupboard.... ;)

OkiHwn said...

Kat - You should give a more realistic conversion of ¥ to $ cost. The ¥1980 is closer to $25.

Pocky said...

This is probably a very bad thing to do, but I can't help mixing my wasabi and shoyu together until it almost resembles a thick gravy (so tasty). lol

On a scale of 1 to 10 (10 being really bad sushi etiquette) where would that rank? I heard somewhere that the chef believes the wasabi he places between the fish and rice should be enough.

K and S said...

ooh would be nice to see your post on making chawan mushi Dennis.

Yeah, $25 is probably more realistic Nate, but harder to calculate :p

I've heard that you can place a little wasabi onto the sushi before eating it Pocky, making a mixture is not a total faux pas.

Take care everyone.
Kat

Jenster said...

I enjoyed learning that piece of sushi etiquette! I've been in that situation and hope I didn't offend the chef. Thanks, Kat.

K and S said...

sometimes if you are sitting at the counter then it is easy to insult the chef, Jenster, most places are lenient about etiquette though :)

Take care.
Kat

Debinhawaii said...

A good lesson to be reminded of. ;-) Both your meals look great--I am now craving sushi!

K and S said...

Hope you feel better soon Debinhawaii :)

Take care.
Kat

Rowena... said...

Everything looks so yummy. I'm still working on getting to a japanese restaurant here but feel that I'll be in for a huge disappointment. I guess Satoshi ate your uni sushi?

K and S said...

You know me too well :) Rowena.

As for Japanese restaurants in Italy...I think it will be like how I am disappointed with "Hawaiian" stuff in Japan...though if the chef is Japanese you may have a chance.

Take care.
Kat

Jude said...

I had no idea about the sushi chef's being men part! How fascinating. So delicious looking - I wouldn't mind some uni and toro myself right now :)

K and S said...

Come over and we can go eat sushi together Jude :)

Take care.
Kat

Café Bellini said...

I probably shouldn't look at these photos because I'll get really jealous! I love any good food and of course that includes Japanese cuisine... these look seriously good. Sigh.

K and S said...

I hope you get a chance to eat some Japanese food CB :)

Take care.
Kat

SushiTail said...

Otoro is something you don't find very often in US. Boy, I miss it.

K and S said...

Thanks SushiTail, I hope you get a chance to get some Otoro :)

Take care.
Kat