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| − | A few weeks ago I visited my favorite sushi restaurant, KAZ Sushi Bistro, located in downtown DC. I’ve been to many local sushi restaurants over the years and I can honestly say that KAZ has some of the best sushi I’ve ever tried. One of the many things that stands out to me about this wonderful restaurant is the quality of the fish. The tastes and textures are incredible. Chef Kaz Okochi is an artist and I was lucky enough to spend some time interviewing him after my most recent trip to the restaurant. Before getting into the interview, here are some highlights from the meal
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| − | We began our dinner with the Bird's Nest, a bed of thin-sliced baby calamari and sea urchin in a truffle-soy sauce with fine strands of nori and a quail egg on top. What’s not to love? The toothsome squid and crisp nori provided a perfect texture against the creamy uni and egg yolk. Fatty, flavorful, and an absolute must when dining at this restaurant. If you’ve never tried sea urchin, this is a wonderful way to experience it for the first time.
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| − | Next up was the Sea Trout Napoleon, KAZ's signature dish, consisting of sea trout, cilantro, peanuts, and fried wonton skin. This dish has all of the elements you want on a plate: crunch from the wonton skin and peanuts, a bit of acidity from rice vinegar, sweetness from beet juice and a touch of sugar, and just the right amount of kick from chili sesame oil and ginger juice [http://www.slideserve.com/herrydee/start-up-a-restaurant-business-1114364dc restaurants]
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Версия 17:59, 25 декабря 2025
