Day 2 of Birthday Weekend (a.k.a. my actual birthday)! With the pandemic still going on strong (we are officially back to Code Red tomorrow), I just wanted to have a small dinner at my condo with Ronsee and Ying this year. Ronsee's birthday gift to me every year is a really nice dinner, but we had to get creative as we were going to get takeout instead of dining in somewhere downtown. We decided to go for a seafood theme, so Ronsee and I went to Diana's first to get two dozen assorted oysters to have as our appetizers, and then headed over to Sushi Umi, a very exclusive, almost private omakase sushi restaurant, to get some "bougie sushi." (I say private because they don't take orders over the phone — you have to call the restaurant so that they can text you the link to the "secret" menu, which can't be found otherwise and is the only way you can actually make an order.)
Hokkaido scallop ikura bonto ebi mix don
15-piece Omakase Box (Top: kanpachi x 2, maguro x 2, and shimaaji)
Middle: Hokkaido scallop, rainbow trout, and hamachi x 2)
Bottom: shime saba x 2 and tamago x 2)
15-piece Omakase Box
(Top: ikura, shrimp, tamago, and maguro maki
Middle: Hokkaido scallop, maguro, hirame, otoro, and foie gras
Bottom: shimaaji, kanpachi, rainbow trout, hamachi, and buri kanpachi)
Middle: Hokkaido scallop, rainbow trout, and hamachi x 2)
Bottom: shime saba x 2 and tamago x 2)
(Top: ikura, shrimp, tamago, and maguro maki
Middle: Hokkaido scallop, maguro, hirame, otoro, and foie gras
Bottom: shimaaji, kanpachi, rainbow trout, hamachi, and buri kanpachi)
To have more of an assortment of food for the three of us, we ended up choosing the unagi tempura maki (not pictured because it might have gotten a bit unraveled due to some shuffling in the car, but it was still delicious), the Hokkaido scallop ikura bonto ebi mix don, and two gorgeous 15-piece omakase boxes, which contained some of the best quality sushi I've eaten in a long, long time. I'm so used to eating at regular sushi restaurants (that offer very limited cuts and variety of fish) that I forgot just how top cuts of superb quality fish can alter the flavour, mouthfeel, texture, and overall experience of each type of sushi. I can only thank Ronsee for making my birthday this year such a fun and easygoing — yet still fancy — affair.
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