Published on January 11th, 2013 | by Caleb Liao
Rethinking the Norm
Pressed Mackerel Sushi
Lightly seared cured Mackerel sushi with tangy mustard sauce.
Sushi pervades more and more into the diet of the everyman, and in that lays a trap to contain these Japanese staples to what we see on menu’s everywhere. I am here to talk about a paradigm-shifting dish from Kingyo Izakaya on Denman Street, which will take your taste buds on a mouth-watering ride to flavour town.
Boxed-sushi recently came into the limelight and altered, permanently, my outlook and opinions on sushi. Most of my experience with Japanese food has been relegated to eating generic rolls such as California Rolls and BC Rolls, and so when I came upon this Aburi (lightly seared) Mackerel Roll I was truly pleased. Before I could take my first bite, my friend, Jake told me to suckle—yes, I mean suckle—the sushi. It was probably the weirdest thing I have ever been asked to do while eating, but man, was I surprised. My mouth exploded with the most aromatic and unobtrusive citrus accents. The sushi was perfectly juxtaposed by the meaty and savory Mackerel, and was then complimented by a tingly whole grain mustard sauce that tied the two dominant flavors together. It was simply explosive.
This dish found at Kingyo made me rethink what I have been considering sushi my whole life. There are just so many more flavours, textures, and aromas to be found that I feel my inner Christopher Columbus emerging out, and so I encourage you to do the same. Explore a new horizon of dishes that have become blasé components of our diet.
Restaurant: Kingyo Izakaya
Location: Downtown Vancouver