On top of all the sushi restaurants I have dined in Toledo and Ann Arbor I have had the pleasure of experiencing sushi in Los Angeles, Las Vegas, San Diego, Seattle,Chicago, Indianapolis,New York, and Miami. That feeling that any food fan chases, you know where you put something in your mouth and in your head you say " this is unbelievable I could eat this everyday" is a feeling I get everytime I dine Sakura. Everything from presentation to taste is absolutely incredible. Strongly.I have been an avid sushi and Japanese cuisine fan for quite a long time and after my first trip to Sakura I do not dine anywhere else in the city. I have read you "review" of Sakura and I must say I respectfully disagree. I apologize for you first experience, but please find the time to visit Sakura and sit at the Sushi Bar and experience the Kengo special. I am confident that you will find both my team of chefs and I have moved here to work at Sakura to serve the freshest and the best possible Japanese cuisine to the people of Toledo and its surrounding areas. But I assure you that our stations are soaped and thoroughly washed down after every shift.Īgain, I am not disregarding your not-so-good experience and opinion, rather I am asking you to come sit at the Sushi Bar and sit in front of me so I can serve you a traditional Sushi meal. We do alot of searing, torching, and grilling of fish especially during prep hours, which may extend to our lunch service hours. I have reviewed the order that you have ordered on September 15 and I see that most of the fish that you had on your dishes should not have a firm texture, such as eel, and spicy Tuna in two of the rolls you had should be soft to texture and especially White Tuna Sashimi should be soft, buttery and a melt in your mouth texture. We get a fresh delivery every other day coming from California, NY, even Japan and we have the invoices to prove that we return products if they are not the best quality we approve of. It is rare that you will find a restaurant using pink ginger in any Sushi restaurant in Japan! As for our fish, I am confident that we use the freshest fish possible. The only reason for pink pickled ginger is food coloring and saccharine, whereas, white ginger is natural, first pickled in salt then in a mixture of sugar and rice wine vinegar. I truly feel that I, myself, and other Sushi chef, Andy will be able to educate you more on Sushi and Japanese cuisine such as your comment on pink and white pickled ginger. Though, I am not disregarding your opinions. I am both upset and disturbed by your false comments. I am writing to you in response to the recent Blog you have posted on the internet. I've done more than 13 years of traditional Japanese cuisine and Sushi training through my father in NYC and through numerous reputable masters that I highly respect in NYC, San Francisco and Denver at such restaurants as Chickubu, Rikyu, Katen of the Marriott Marquis NYC and Masa in the AOL Time Warner Building NYC and now I take great pride in working with my highly trained and talented team of chefs at Sakura here in Toledo. My name is Kengo Kato, Executive Chef of Sakura Japanese Steak House in Toledo, Ohio. "Firm" is a relative term and I now know to be less specific in describing sushi that does not match my previous experiences. As for the consistency of the sushi, there are many terms to describe sushi. I apologize for not stating that clearly. I mentioned it because one of my dining companions had not seen white pickled ginger before, and I hoped to make it clear to readers that this is not a problem. In the original text, I had NO concerns about the color of the pickled ginger. The text in green reflects efforts to make the original message about my experience at Sakura clear to readers. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".ĩ/21/07: The Glass City Gourmet wishes to thank Kango for his comments about this review (See comments). “Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio.
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