The salmon is briny and buttery with a slight minerality. The tuna is substantial and closest in nature to tender beef carpaccio, though without any sear on the outside. How do you describe perfectly cut raw fish?Įach species, of course, has a slightly different flavor. At Sushi Miyagi, though, you can rest assured it will all be top quality and delicious.Īs Katharine Shilcutt wrote in her review of Sushi Miyagi back in 2010, it's difficult to do justice to the beautiful raw seafood with mere words. The word chirashi literally means scattered, so a chirashi bowl is filled with whatever sashimi the chef wants to put in it. The chirashi lunch at Sushi Miyagi offers a little bit of several different varieties of raw seafood. And with 11 lunch specials to choose from-the best of which is only $12-the value can't be beat. Sushi Miyagi opened nearly seven years ago, and since then, it's slowly been developing an ardent following thanks to the care and precision with which Miyagi and his wife, the restaurant's only employee, prepare and serve Japanese cuisine. Miyagi: The sushi chef and owner of Sushi Miyagi in Chinatown, a nondescript Japanese restaurant with some of the best sashimi in town. We're talking about an even more badass Mr. Not the Miyagi of Karate Kid fame, of course. But you won't find Miyagi inside the Loop either.
This is not a deal you can easily find inside the Loop. It's a list of personal favorites, things she thinks any visitor or Houstonian ought to try at least once and dishes that are uniquely Houstonian. She'll compile a collection of the dishes she thinks are the most delicious, most creative and, of course, most indicative of our ever-changing food scene. Once again, Kaitlin Steinberg is eating her way through Houston and counting down her 100 favorite dishes as we work our way toward our annual Menu of Menus® issue and culinary extravaganza.
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