Kyo-Chirashi with salmon and salmon roe at Ajishin (Austin, TX).
Kyo-Chirashi with salmon and salmon roe at Ajishin (Austin, TX).
Nigiri sushi at Ryu of Japan (Austin, TX). Left to right: mackerel, sea bass, smoked salmon, tuna, yellowtail, and salmon.
Fried catfish po’boy at Quality Seafood (Austin, TX).
Nigiri sushi at Ajishin (Austin, TX). From front to back: unagi, hotate, hamachi, hirame, tamago, saba, and sake.
Catfish etoufee at French Quarter Grille (Austin, TX).
The Texas Pecan Crusted Rainbow Trout at Jasper’s (Austin, TX). It has brussel sprouts and bacon underneath.
Sawara (king mackerel) nigiri at Uchiko (Austin, TX).
A bonito crudo at Uchiko (Austin, TX) with a bit of mustard on each piece.
Salt cod fitters with lemon rings and aioli at Toro (Boston, MA).
Tuna tartare at Toro (Boston, MA).
Nigiri at Avana Sushi (Boston, MA). There’s tamago, mackerel, tuna, and salmon.
The teppoae at Uchiko (Austin, TX). It’s pieces of saba (mackerel) with green onion and quail eggs.
The buri crudo at Uchiko (Austin, TX). It’s winter yellowtail with cucumbers and tomatos.
Big eye tuna with lychee at Spin Modern Thai (Austin, TX).
I love getting a bunch of nigiri when I go to sushi places. These are from Tomodachi Sushi (Austin, TX). From left to right: sea bass, mackerel, sweet shrimp with quail egg, and unagi.
