One of my greatest weaknesses is beautifully prepared fresh fish. Twice a year, in July and January, my heart's desire is fulfilled like not other. Unlimited sushi night at Santé Restaurant and Charcuterie.
While operating typically in a French style, chef Jeremy Hansen seeks to gain expertise in producing quality sushi, and partnered with Chef Taiki Hanamoto of Yuzen to hone his skills and offer his restaurant patrons a truly special treat.
With hot items and appetizers from the kitchen as well as both nigiri and sushi options, this 60.00 meal gave the kitchen quite a task. Increasing speed, efficiency and quality with every order, the staff had an excellent product that diners throughout the restaurant couldn't help but smile about.
The request of the kitchen staff was to order in small quantities at a time, and that all of the items must be consumed or there would be a charge for unfinished items. Easy.
The first item we received was the wasabi endive salad. It was a perfect bite.
Next was the Harusame Fried Prawn, and it was by far my favorite of the night. Delightfully crispy, and shockingly for me, you eat the entire thing, head and all.
The cabbage in a bacon roll was delicious, but I had wished that the bacon were crispy. The dashi was nutty, lush and rich in flavor. Perfectly suited for the cold weather.
The fish was as fresh as can be, and simply melted in our mouths. The flavor of each one was beautifully clean and distinct, prepared at the perfect temperature and size. One of the greatest tragedies is when it is improperly cut either too big or small, and not one piece was inconsistent, and the texture was buttery perfection. The chef mentioned that they had it flown in from Seattle that day, and it showed.
The rolls were well-made, but lacked the emphasis on the incredible quality fish. We ordered one round, and went right back to the good stuff.
There was one thing that made this particular meal an incredible standout - FRESH WASABI.
If you think you've had wasabi before, you probably haven't.
It can only be grown in very specific conditions in a few locations around the world, and is incredibly expensive. When we realized that the real deal was on the menu, we ordered some to try for the first time. OH MY GOSH, where has this been all our lives?!?!
The rich florality, subtle bite - smooth, clean and herbal compared to it's powdered, horseradish paste substitute that you find in nearly all sushi establishments stateside.
It was $10 for just a tiny portion, and worth every penny. The miniscule amount needed to completely transform the meal enabled us to save the rest for 3 future sushi restaurant trips - smuggling it in like criminals. It was glorious.
If you ever have the opportunity to have sushi at either Santé for this special event or at Yuzen, do it. You will be in for a luxurious and well-spent evening enjoying the best the ocean and our local chefs have to offer.