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FOOD
April 26, 1995 | by Rick Selvin, Daily News Staff Writer
Mr. Fuji takes 25 grams of cooked rice and gently squeezes it into a rectangular mound. A perfectionist, he gives the rice a second shaping, making sure it is the correct consistency for the sushi he is creating. Next, he tops the rice with dab of wasabi, the green horseradish condiment that gives much sushi its familiar kick. An assistant places a thin strip of raw fresh fish atop the preparation, and then Fuji takes over again, gently wrapping the piece in cellophane. Elapsed time . . . three seconds.
NEWS
November 7, 1988 | By CLAUDE LEWIS
I confess. For years, I have had a secret passion. For reasons of self- protection, however, I have rarely revealed my love affair, not even to my closest friends. Now I'm coming out of the closet: I love sushi. Or at least, I did. In case you are not familiar with it, sushi is a meal of cold, neatly designed raw fish, often sculptured into beautiful packages containing white rice, sea weed, pickles and other tasty morsels. A few spicy sauces usually accompany the dish. Heaven!
FOOD
September 6, 1998 | By Craig LaBan, INQUIRER RESTAURANT CRITIC
I have often heard these tales of sushi nirvana, where the adventurous diner and master chef exchange a knowing nod, and a spontaneous feast of jewel-like dishes unfurls, bursting with stunning flavors and breathtaking surprise. Don't even look for them on the menu. They are not there. Just sit across that gleaming glass case of fish, announce your generous budget, and say, "Make me something special. " But alas, I had never experienced this scenario with any satisfaction until I walked into the new sushi and sake bar opened by the Genji chain in the Ritz-Carlton Hotel, where, in the ornate lobby lounge, chef Toku Naga was more than eager to oblige.
ENTERTAINMENT
July 27, 2012 | Vance Lehmkuhl
SINCE SUSHI, by its very name, is all about the rice, that's the bulk of this recipe. Once you have "sushi rice" ready, you can make many varieties, though we'll focus on nori rolls, the most well-known format in this country.   Optimally you should use Japanese rice, found at specialty stores, but short-grain rice works, too. Avoid long-grain varieties; they aren't sticky enough. Here's a basic, but versatile, recipe. The vinegar mixture can be adjusted to taste.   VEGAN SUSHI   3 cups rice 6 cups water 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon salt Several sheets of nori (seaweed paper)
NEWS
May 22, 1987 | By SAM GUGINO, Daily News Restaurant Critic
Nobody likes a find more than a restaurant critic. So when you get a hot tip from a colleague, you check it out with all the fervor of the Miami Herald chasing down the rumors of Gary Hart's sexual escapades. Tiny Tokio is easy to miss. There is no sign. The "grand opening" banner had disappeared before my second visit. So, too, had the lone window dressing, a pale blue fish lantern. Inside, the two young Japanese owners, Hashimoto and Bruce, are turning out some excellent food.
FOOD
November 19, 2009
The elaborately sleek, wood-clad space remains largely untouched from its brief life as Maia. But memories of that short-lived Main Line star are bound for a quick-fade if its replacement, Azie on Main, continues to serve sushi as pristine as this. The raw seafood, emphasized here more than at its sister Azie in Media, is certainly a highlight of the fusion menu. And this hot oil "carpaccio" of kumamotos is a perfect example. Three delicate West Coast oysters are topped with a zippy mince of garlic, ginger and kelp, then drizzled just before leaving the kitchen with a smoking hot glaze of sesame and olive oil. The "searing" effect creates a beguiling contrast of hot and cold, tightening the surface of those oysters with just the right amount of heat and texture, while the rest of the mollusk is still snug and cool in its shell, lending a briny raw bar lusciousness to the finish of every bite.
FOOD
February 25, 2016
Collingswood's Sagami was a sushi pioneer, and after 42 years it remains one of the local gold standards for pristine fish cut with precision and tradition in mind. Of course, that longevity is thanks to master chef-owner Shigeru Fukuyoshi, now 70 and lightly stooped, who brings to mind Tolkien's Gollum as he works behind the sushi bar - albeit with a far brighter sense of humor and a very sharp knife. One of my favorite dishes, however, doesn't involve fish at all, but eggplant.
FOOD
September 24, 2009
It can't always be a big-ticket splurge at Morimoto when I get that sushi craving, which happens all too often. But Aki proves that sushi value doesn't always come in modest surroundings, either. Owner Tom Lau added a major decor upgrade when he took over (and renamed) the old Aoi space earlier this year, transforming it with a layered stone wall, velveteen booths, and the glowing tile of a sleek fusion lounge. The big draw, though, has been Aki's sushi deals - a pair of rolls (plus soup and salad)
FOOD
June 21, 2000 | by Peggy Landers, Daily News Food Editor
Gil Seagraves tackles sushi as if it were a construction project. Lay a strong foundation - in this case, a sheet of nori (dried seaweed), followed by a trowelful of properly sticky rice. And then build layer upon carefully thought-out layer of "mortar" - salmon, avocado, asparagus, carrots, sesame seeds. He can't stop! "I make things for a living," the Havertown resident offers by way of explanation for his skyscraper sushi. Must be a guy thing, 'cause across from Seagraves in the recent "Secrets of Sushi" class at the Learning Studio in Malvern is Mark Scafaria of Wayne, who is also building no-holds-barred sushi.
FOOD
July 19, 2007
These sushi-style tea sandwiches might have shocked the Victorians, but they're a pick-me-up on a hot July afternoon on the Main Line. We found them at Philadelphia Lobster & Fish Co., where the sushi chef spikes sushi-grade ground tuna with chile-mayo, then stuffs it between rice triangles for a tuna sandwich that bites back. Not-too-sweet tea Finally, an iced tea for those of us who prefer the taste of tea to the taste of sugar. Snapple has busted out three new flavors of crisp black teas - Earl Grey, English Breakfast and Orange Pekoe - each with just a smidge of sugar, only 8 grams per 8-ounce serving.
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NEWS
April 22, 2016
The truck: Totally impossible not to notice Wheely Wheely Good, the snazzy new truck on Drexel University's campus. Blood-red, decorated with smiling cartoon chefs, the truck grabs your eyeballs and entices your stomach. It whispers, "Forget that lame hot dog stand around the corner. Spread your wings. Try some Asian fusion. " Not literally, of course, but that's the vibe we get. The menu: "Overwhelming" is the first word that comes to mind. There's just a lot happening here. We were nearly paralyzed by the options, from the rice balls to the soup to the spring rolls to the sushi to the popcorn chicken to the . . . you get the idea.
FOOD
February 25, 2016
Collingswood's Sagami was a sushi pioneer, and after 42 years it remains one of the local gold standards for pristine fish cut with precision and tradition in mind. Of course, that longevity is thanks to master chef-owner Shigeru Fukuyoshi, now 70 and lightly stooped, who brings to mind Tolkien's Gollum as he works behind the sushi bar - albeit with a far brighter sense of humor and a very sharp knife. One of my favorite dishes, however, doesn't involve fish at all, but eggplant.
FOOD
January 22, 2016 | By Michael Klein, For The Inquirer
A family affair When Xu Lin's father died two years ago, the longtime Chinatown community activist decided it was time to spend more time with his siblings. His siblings happened to be restaurateurs in Canada. Lin persuaded his brother Sean, his sister Ping and her husband, Edison Wang, to come to Philadelphia, where last week they opened Bubblefish , a contemporary BYOB in a former shoe store at 909 Arch St. in Chinatown (267-930-7634). The name combines the specialties: bubble tea and brewed teas (including sea salt tea, which has a creamy whipped salt topping)
FOOD
January 8, 2016
Here is an excerpt from Craig LaBan's online chat of Jan. 5, 2016: Reader: Been wanting to go to Fuji for many years. Finally went and loved it. Now I hear it's being sold. Craig LaBan: I'm glad you finally got to Fuji, but this was disappointing news, to be sure. Fuji in Haddonfield - one of my all-time-favorite local restaurants - has changed hands, as Matt Ito sold the restaurant to one of his longtime sushi chefs. Matt is one of the most talented, undersung chefs in the region, and while I understand the 63-year-old might want to slow down, no one cooks a kaiseke like he does.
FOOD
September 11, 2015 | Craig LaBan, Inquirer Restaurant Critic
When Yong Kim strip-mall-hopped his Bluefin restaurant from its original Blue Bell nook to a sleeker space in East Norriton a few years ago, he doubled the seating of one of the suburbs' most popular sushi haunts. And from the tuna-draped Marlee roll stuffed with spicy yellowtail to the live scallop, homemade dumplings, and noodle-wrapped "spinning shrimp," the transition hasn't dimmed Bluefin's status as a quality cut above the ubiquitous strip-mall sushi crowd. But Kim also reacquired a special boost in his new location: the return of his mentor, Shinji "Nishi" Nishikawa, the 67-year-old Shikoku Island native whose masterful knife skills prove experience trumps youth and flash when it comes to sushi.
NEWS
July 24, 2014 | By Angelo Fichera, Inquirer Staff Writer
Meneko Spigner McBeth was raised with Japanese delicacies, indulging in handmade egg-and-cucumber sushi rolls as a young girl, a child-friendly creation whipped up by her grandmother, a native of Japan. McBeth continued to try new twists on Asian cuisine as she grew up in Pemberton, but what she really fell for was the Play-Doh-like, fiery, green wasabi. That adoration was only topped when she paired it with the soy sauce and shaved ginger often found decorating sushi plates. "That was the way I had to have my sushi from now on," she said of the first time she sampled the trio together, a combination she uses to dress tuna and other fish.
NEWS
December 8, 2013 | BY VINNY VELLA, Daily News Staff Writer vellav@phillynews.com, 215-854-2513
THE FIRST TIME someone robbed Ryan Zheng's South Philly sushi restaurant, he wasn't there. When the robber returned just two weeks later, Zheng panicked, telling his staff to run into the basement. But the third time, Zheng acted. He says the decision was made for him. "My family was in danger," Zheng, 34, said yesterday in Terryin Sushi Bar on Snyder Avenue near 4th Street. "My mind just went blank; all I thought was, 'I gotta protect them.' " Zheng said he was in the restaurant's bathroom Thursday when Tishon Jones, 19, walked in and pointed a gun at his wife.
FOOD
July 19, 2013
Here is an excerpt from Craig LaBan's online chat of July 16, 2013: Craig LaBan: In last week's chat, a reader recommended Kidari Sushi Yatai, from Raw's former sushi chef Sam Yoon, the new raw-fish counter on the 1800 block of South Street (across from the old Graduate Hospital). I'd had a so-so visit, so decided to go back and I really enjoyed it - especially this Cy-sashimi don, basically a sashimi salad with ribbons of tuna, yellowtail, and salmon with roe over greens and a bed of rice with gochuchang vinaigrette on the side.
FOOD
March 1, 2013
I'm ever-skeptical of the Asiaplex, those strip-mall restaurants that promise equal tastes of Chinese, Thai, and sushi. Hungry on the way back to Philly from a southern jaunt, though, we took a chance on Le Shio Asian Fusion Cuisine on Wilmington's northern edge - and were delighted. Not only were the open-ended Taiwanese potstickers unusual and excellent, the tempura was light and crispy, and the sushi was notable, too, both for quality of fish and originality. My favorite was the Fusion Tenno roll, its core of spicy tuna and crunchy crab wrapped in a band of white tuna drizzled with spicy-sweet miso sauce.
ENTERTAINMENT
July 27, 2012 | Vance Lehmkuhl
SINCE SUSHI, by its very name, is all about the rice, that's the bulk of this recipe. Once you have "sushi rice" ready, you can make many varieties, though we'll focus on nori rolls, the most well-known format in this country.   Optimally you should use Japanese rice, found at specialty stores, but short-grain rice works, too. Avoid long-grain varieties; they aren't sticky enough. Here's a basic, but versatile, recipe. The vinegar mixture can be adjusted to taste.   VEGAN SUSHI   3 cups rice 6 cups water 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon salt Several sheets of nori (seaweed paper)
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