The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Swashbuckling like a sushi-loving space pirate -or- Kwakisurpineku?!?!

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I remember eating Chinese food in Paris once and afterwards feeling poisoned and like I was going to die from MSG overload.

It felt like being a kite knocked down by stiff wind. Traveling can be like that sometimes. Becoming entranced in simple activities like walking through a crowd and trying to discern all the alien faces and voices makes you feel like a newborn ghost and abruptly everything can tilt to where you are no longer sublimated into the landscape and instead you become aware of how fragile and tenuous everything is in a place where the language falls apart in your ears like driftwood shipwrecks and your internal compass spins like a polar explorer´s. Getting sick overseas is a real buzzkill.

It is with this once burnt mentality that I order out-of-place foods, like Asian food in Europe or, say, South America. You don´t want to just wander into any old Chifa and start slumming on some sloppy chow mein.

Serendipity is a Zen creature. Confluences always seem to occur when you are unconcious of their possibility. This is a story about how I found the best sushi in the world.

Through the touchscreen of my iPhone, gifted from on high by saintly, dearly departed Steve Jobs, I discovered BuenosAiresDelivery.com. It is a restaraunt delivery service that is amazingly intuitive to use and comes with English and Spanish language pages. You just plunk in your address and what kind of food you want and the oracle of wingfooted comestibles supplies a construct of the available universe and the website also saves your information for future orders.

Through the magical conduits of the Rube Goldberg machine that I visualize as being a snaking tableau of Mario Brothers chrome green portal tubes spanning the earth like Tesla electricity, I found Hoshi, address Guatemala 5841. The sushi I ordered, Roll Di Parma Rice, was described thusly by the menu:

Seaweed and shrimp tempura and avocado, covered with scallops, topped with Parmesan cheese and teriyaki sauce.

I feel like I could live in a blank white room in the Himalayas for a millenia, racking my brain and pacing and drinking pots of scalding mud brown caffeine under the influence of burning bushels of aromatic incence and not be able to come up with a more appetizing-sounding conglomeration of things to roll up in rice.

I have been missing the Seong´s sushi acutely here in BsAs. The crunch roll is in my experience a superior form of sushi. Also, the Mongolian beef there is simply narcotic. I have had sushi in a good many places and Seong´s has always seemed unrivaled to me, maybe because it was the first sushi that I really experienced and therefore it cultivated my specific taste in the dish.

This sushi reminded me a little of the crunch roll because of the tempura shrimp, and that was partly what attracted me to it in the first place. But the flavor profile is more memorable. I can´t believe this heresy I speak, but the parmesan cheese, while just a note in the symphony, added a contrast of savory salt flavor to complement the avocados. The scallops also perfectly counterbalanced the crunchy shrimp with a fleshy subtle seafood compliment. It was what the comic book villain Two Face would be like if he was sushi instead of a foil for Batman. The crispy shrimp is evil and seductive while the scallops are wholesome and heavenly imbued, but each ingredient isn´t a simple one dimensional note. Shimp is sort of saintly, too, and scallops are most defintely a little scandalous.

If this is even possible, the dessert I had might have been even better.

I am one of those people who loves lemon meringue pie and lemon jolly ranchers and lemon jelly-filled donuts. Lemon can do no wrong by me, so when I see an interesting lemon dessert I am on it like cops on Rodney King. This little guy is a lemon cheese cake, or so it was described on the menu, with a sesame crust and a red berry sauce with interspersed almonds. It was, to me, almost more of an ice cream cake that had an extra reserve of creaminess. The crust on the bottom was such a perfect counter heft to the lemon ice cream. It was kind of like one of those sesame bars you buy at Rainbow Foods that are sweet and savory, but the crust was transmorgrified into something softer and more pastry-like. The almonds and berry sauce were like two guys you take on a road trip so they can sit in the back seat and entertain you with intermittant banter and man the iPod soundtrack to the Ride. Not crucial to the navigation or propulsion of the craft, but indispensible at certain moments and thus part of the harmony. The Greek Chorus, if you will, of the lemon cheesecake experience.

Call the cops. This place is better than ten liquor store breakfasts and a punch in the kisser, hence my carefully devised rating.

10 out of 10 Feedbags!

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Written by The Fantastic Mr. Feedbag

October 6, 2011 at 9:17 am

Posted in Uncategorized

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