Saturday, February 2. 2008
Blue C Sushi- A Time and Place for Everything
Where the mediocre fish go to die. Yet, the place is perfect in so many ways. It is well designed, well run, has a nice approachable sake list, service works, you never wait for food. Blue C is the perfect place for a wasabi lover as it sits right there in front of you on the table and no one is going to be offended if you slather it on your food.
It is, in true American fashion, a place to eat. If you see the tempura vegetables get placed on the belt GRAB THEM.
Was it worth 57.01 plus the 10 buck tip? We shall see.
We ordered:
Maguro (tuna): ACK, ACK, ACK- this is why there is a vat of wasabi on the table. A truly sketchy thing to put in your mouth.
Sake (salmon): Aw Man! That was not cool.
Tako: He felt it was a little over-blanched. Erik had this, I don’t eat octopus for reasons I won’t go into here.
Spicy Tuna Roll: Excellent. Every flavor was exactly what you want from a spicy tuna roll.
Spider Roll: eh.
Seared Tuna: A tuna in Cajun spice rub.
Unagi: Good. Not GREAT, but really rather good.
Tempura vegetables: Excellent. I don’t believe I have had better in years.
Gomae- spinach and sesame paste: Perfectly done spinach! Good sauce!
Two bottles of Sho Chi Ku Bai Organic Sake.
A note on the rice: I have read that a sushi chef’s first four years of training are spent on rice alone. The rice is as important as the fish. Blue C makes their rice with a little too much water and cooks it a little too long. The seasoning is a little subtle for some, but I suggest getting a second bottle of sake.
Oh, and don’t take photos of the plates or the belt, they really don’t like that.
It is, in true American fashion, a place to eat. If you see the tempura vegetables get placed on the belt GRAB THEM.
Was it worth 57.01 plus the 10 buck tip? We shall see.
We ordered:
Maguro (tuna): ACK, ACK, ACK- this is why there is a vat of wasabi on the table. A truly sketchy thing to put in your mouth.
Sake (salmon): Aw Man! That was not cool.
Tako: He felt it was a little over-blanched. Erik had this, I don’t eat octopus for reasons I won’t go into here.
Spicy Tuna Roll: Excellent. Every flavor was exactly what you want from a spicy tuna roll.
Spider Roll: eh.
Seared Tuna: A tuna in Cajun spice rub.
Unagi: Good. Not GREAT, but really rather good.
Tempura vegetables: Excellent. I don’t believe I have had better in years.
Gomae- spinach and sesame paste: Perfectly done spinach! Good sauce!
A forbidden photo of the Tako nigiri.
Two bottles of Sho Chi Ku Bai Organic Sake.
A note on the rice: I have read that a sushi chef’s first four years of training are spent on rice alone. The rice is as important as the fish. Blue C makes their rice with a little too much water and cooks it a little too long. The seasoning is a little subtle for some, but I suggest getting a second bottle of sake.
Oh, and don’t take photos of the plates or the belt, they really don’t like that.
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