Carytown & Museum District News Events in Richmond Virginia, West of the Boulevard

November 6, 2007

12 Comments.

1. Man, that last big paragraph had waaaay to many puns.

   I’ve never been into sake, but I’ll throw a few back if you’ll have me.

   Ross @ November 6th, 2007 at 5:46 pm

2. Sumo San is the best! Can’t wait for Moshi. If they have the “Crouching Tiger roll” at the new place, I don’t care what kind of concept is being attempted. Also, their albacore sashimi in marinade… wow, it’s super good. I’m skeptical about a Ninja themed eatery, even more so than the unimaginative Carytown Sushi. If any proprietors are reading this, you can vie for my sushi bucks with heaping helpings of raw tuna, tempura shrimp, rolled in rice and dipped in chili mayo :0)

   RVA Foodie @ November 6th, 2007 at 11:40 pm

3. [...] sushi = more [...]

   the best night of talia’s life « parasol party @ November 10th, 2007 at 1:07 am

4. Carytown Sushi review on RTD…
   http://www.inrich.com/cva/ric/entertainment/restaurants.apx.-content-articles-RTD-2007-11-15-0019.html

   Sam @ November 15th, 2007 at 10:23 am

5. Yum, I so want to go on a sushi tour of Richmond now.

   Scarlet @ November 15th, 2007 at 1:21 pm

6. Moshi Moshi is EXCELLENT. My friend lives in Carytown and can not stop raving about this place. He finally got me in there the other day, and I have to say it blew my mind. I had what they call “The Raw.” Slightly seared steak strips served w/ mushrooms and peppers. It was one of the best meals I can remember. The service was also top notch. I can’t recommend this place enough.

   Stacy @ February 26th, 2008 at 11:09 am

7. I liked what I got there but I wasn’t blown away by any means. I’d like to try and entree more than the sushi next time, which seemed a bit creative but skimpy in terms of cuts of fish. I kind of chalk it up to the Sysco Food Service-ization of our restaurant industry- everyone’s serving the same mediocre raw ingredients, it seems, so the possibilities are limited. I like the space though.

   chase @ February 26th, 2008 at 2:55 pm

8. As for the last comment made by chase, “sysco food service-ization” does not play apart in any way at moshi moshi. the owner fed exs the fish fresh every two – three days. he cuts the meat off the actual fish, and it never comes from a square flash frozen packet like most of the sushi joints in the area. he also throws anything out that is older than 2-3 days. it is slightly more expensive because he goes out of the way to spend more on fresh fish coming in than the supposed “sushimi grade” flash frozen stuff. also sumo san is the sushi joint, moshi moshi focuses more on the hibachi side. the sushi is great, and by all means better than what you would get in quality and taste than most places in the area, but next time i suggest trying the entrees. just because someone owns two restaurants doesnt mean your going to get the same theme at both. needless to say i will be a forever regular since that 1st bite.

   alex @ February 26th, 2008 at 8:07 pm

9. anyone know anything about Sushi Ninja on Robinson?

   chase @ March 3rd, 2008 at 12:00 pm

10. Yeah, Sushi Ninja is open on Robinson, it is very-very good. They are finally open for lunch, which is good cause I work the late shift. I haven’t tried all their food, but the A++ Shashimi Grade Ahi is off the hook.

    Fanrat @ April 22nd, 2008 at 8:52 pm

11. I had the most horrendous sushi experience at sushi ninja. The head chef has absolutely no idea how to make sushi. The fish wasn’t any fresher than other sushi restaurants around town and it was hacked up badly. The sushi rice is very important and they also manage to screw that up. The rice is over cooked, lack flavors of vinegar, kombu, and sugar. The chef didn’t put any wasabi between the fish and the rice when making the nigiri. The reason you but wasabi between the fish and the rice to for adhering the fish to the rice and to add a layer of flavor but their nigiri fish was stuck on the rice because it was way over cook and sticky. Some of the fish tasted fishy as well like the tuna, it wasn’t fresh. I would say the level of skills of the head chef is on par with Ukrops sushi booth. The sushi tasted like they bought couple books on how to make sushi and opened a restaurant because you can charge more on Japanese food. The whole experience was traumatizing.

    Mike Lee @ July 7th, 2008 at 8:44 am

12. Thanks “Mike” for that overtly poor usage of the English language.
    “The chef didn’t put any wasabi between the fish and the rice when making the nigiri. The reason you but wasabi between the fish and the rice to for adhering the fish to the rice and to add a layer of flavor but their nigiri fish was stuck on the rice” Wow! Is that a sentence. I am glad that the chef didn’t put any wasabi on my A++ ahi when visiting, as that would have really upset me. It is used to mitigate fishy fish taste like hamachi. So, what did we learn? Evidently, re-constituted wasabi paste that is actually just a filler for the original freshly grated rhisome should be used for “adhering” the fish to the rice. Wow, if anyone should check out some books on sushi it is you sir. I liked their food, but wasn’t as keen on the absence of liquor, as I like to drink.

    twilda @ May 15th, 2009 at 1:46 pm

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