|diced tuna, sushi rice, shiso, sake-soy, |
mountain yam and wasabi
And trust me, it's DELICIOUS. So good that it inspired me to write on my food blog for the first time since I had my baby. He's 11 months old.
While there are a few items that stay on the menu (like my favorite Hamachi Zest roll), he adds treats every week to keep things interesting. Check out their Facebook page under the "current fish selection" album to see what's fresh and what Jesus is experimenting with this week.
If ever confused by the contents, Chef Garcia explains all of his creations to his customers with zeal. He observes what they like and dislike and may even remember their palate the next time they come in. That's one of my favorite things about this place—it's intimate feel goes beyond the atmosphere.
|Hamachi Zest:garlic-sesame Scottish Salmon & avocado inside; |
hamachi on top; yuzu ponzu and lemon zest
Jesus' resume is almost as brilliant as his sushi and personality. After reading about it in the raving Star-Telegram food review, I confirmed his culinary journey with the chef himself. He's worked at Stephen Pyles, Fearing's, Five Sixty and Shinjuku Station to name a few places where fantastic fares are shared. Jesus also said he has his culinary arts degree from the Cordon Bleu in Austin.
|Tuna Tataki Salad- togarashi seared tuna over |
mixed green salad with honey miso dressing