Deeper into sushi - Page 2

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"We'll never be able to eat all that," said one of my fellow musketeers and one justly renowned for doughtiness in the face of huge amounts of food. As things turned out, we did empty the ship of its cargo, which the other musketeer, to my right, perhaps a bit less doughty, described as "tuna-heavy." As indeed it was, not that there was anything wrong with that. We worked our way through nigiri and sashimi editions of maguro, toro, and albacore (underrated; always fabulously buttery), along with salmon, red snapper (thin sheets of pearly flesh splashed with rose), and bonito, whose ribbing gave each piece the look of a chunk of burst all-terrain tire on the shoulders of a mountain highway. Astern, the ship had been laden with rolls, among them Super California — strips of barbecued eel laid atop rice disks stuffed with avocado and snow crab — and Lion King, a California roll wrapped in salmon, then baked in foil like a potato.

In due course the denuded ship sailed away, guided by a smiling server who nonetheless shook her head in polite awe at what we had accomplished. A few moments later she showed up with small bowls of green tea ice cream: reward or penalty? Neither; the ice cream was included in the deal, to be shipped under separate cover. The doughty musketeer made a face at the prospect of green tea ice cream but polished it off since, in the end, a sweet is a sweet is a sweet, especially if at no extra cost. SFBG

Shima Sushi

Dinner: Mon.–Thurs. and Sat., 5–9:30 p.m.; Fri., 5–10 p.m.

Lunch: Mon.–Sat., 11:30 a.m.–2:30 p.m.

601 Van Ness, SF

(415) 292-9997

Beer and wine

AE/MC/V

Moderately noisy

Wheelchair accessible

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