Snack at Toku!!

Today I was incredibly hungry after school. So naturally I decided to head over to Toku in Manhasset, New York for a spicy tuna roll and a piece of Ikura! I guess my tongue has gotten used to the different marinades because the sushi chef was amazed when I knew that this Ikura had been marinated in sake.

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The coolest T-shirts

http://www.cafepress.com/chum/1186311

This is by far the coolest t-shirt I have ever seen. Just endless amounts of shirts that have giant clusters of Ikura right in the center. How great! Finally, someone decided to make shirts based on salmon roe, my dreams have come true.

Lunch at the Chelsea Market!!

               The best place to find fresh fish in Manhattan is The Lobster Place inside the Chelsea Market. Fresh oysters, clams, fish and sushi are what make this place so popular. However, I recently discovered that there was a mini refrigerator atop one of the counters that only has caviar. Where you find caviar, you find Ikura. This Ikura happens to come from a distributor in Long Island City, New York. The only ingredients inside this glass jar is salmon roe and salt.




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Dinner at Blue Ribbon Sushi!!

Check out the top of their website!!













One of my favorite sushi restaurants in Manhattan is Blue Ribbon Sushi. It is a very discrete restaurant, with no sign or name on the outside. Walk down a few steps, open the large wooden door and you are inside. They have the freshest fish around, but that's not why I went there. I was there for two delicious pieces of Ikura. The unique thing about these pieces of Ikura, is the marinade they are soaked in. Head sushi chef Toshi Ueki-San marinates the sujiko (the sac of Ikura) in soy sauce, sake, and sugar. The sugar adds a bit of a sweet taste to it and also eradicates the fishy smell. Taking my first bite, these pieces of Ikura were so sweet as well as salty from the soy sauce. Their texture was similar to other pieces of Ikura I have had, but they were very flavorsome.


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My Birthday Dinner at Nobu!!

I have always wanted to go to Nobu in New York City, and on my birthday that desire became reality! I entered through the two heavy wooden doors, covered with Zagat stickers and news articles, and immediately fell in love. I could smell the unique sauces and the fresh fish, all waiting to be plated and served to foodies like me. I enjoyed an amazing meal consisting of rock shrimp, striped bass, bluefin tuna, salmon and of course, a delectable piece of bright orange Ikura. This Ikura was like no other piece of Ikura I have tasted before. It was so fresh and had a perfect texture which was all due to the absence of a marinade. Head chef Tomi Naga-San chooses not to marinate the Ikura but rather keep it as is. It tasted fishy and salty which is why this Ikura is so unique. As I bit into it, each individual piece popped, releasing it's delicious liquid. Even though no marinade was used, this Ikura still had a great distinct taste.

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