Thursday, November 15, 2007

A Spoonful of Happiness at Koo

Uni (Sea Urchin) and Uzura (Quail) yolk topped with Tobiko (Flying Fish roe) in Ponzu sauce

This is one of my favorite one bite dish.

I love the sweet flavor and creamy texture of West coast Uni. The day I visited, the chef used Fort Bragg Uni. The sweet and rich flavor was enhanced by raw quail yolk - It is very understandable why Quail eggs are commonly used to top Uni sushi. The Tobiko added texture. The acidity and saltiness of Ponzu added clean balance to the spoon.

408 Irving St
San Francisco, CA
Phone: (415) 731-7077

Koo has a nice sushi bar with 3 Japanese Sushi chefs and all Japanese waitress/waiter. It is very rear to find all Japanese staffed restaurant in San Francisco. I think their sushi is very authentic.

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