Kyo-Chirashi with salmon and salmon roe at Ajishin (Austin, TX).
Kyo-Chirashi with salmon and salmon roe at Ajishin (Austin, TX).
One of my favorite dishes at Fonda San Miguel (Austin, TX). It’s the Camarones en Crema de Chipotle (shrimp in a spicy chipotle cream sauce).
Nigiri sushi at Ryu of Japan (Austin, TX). From front to back: spicy scallop, unagi, anago, and tamago.
Nigiri sushi at Ryu of Japan (Austin, TX). Left to right: mackerel, sea bass, smoked salmon, tuna, yellowtail, and salmon.
Raw oysters at Quality Seafood (Austin, TX).
Nigiri sushi at Ajishin (Austin, TX). From front to back: unagi, hotate, hamachi, hirame, tamago, saba, and sake.
The French Quarter Barbecue Shrimp on Fleming’s (Austin, TX) happy hour menu.
Catfish etoufee at French Quarter Grille (Austin, TX).
The Buffalo Style Rock Shrimp at Jasper’s (Austin, TX). It comes with 2 dipping sauces. One is blue cheese and the other tasted like a Sriracha cream.
Musashino is my favorite place in Austin to get sushi. I recommend sitting at the sushi bar if you like getting nigiri.
A new cold dish at Spin Modern Thai (Austin, TX) with scallops, apple slices, and radishes.
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).
