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Spot-on Consistency in Exotics at Mikado Sushi

by Traveler Fo o die

http://www.mikadosushiorlando.com/ It is no secret that I f ancy exotic and f resh sushi. Since my f irst experience at Mikado Sushi about 2 years ago they have never let me down. Af ter that f irst time, I was completely smitten. Even though I tried and enjoyed other sushi restaurants, this is where I go to f ill my cravings.

My recent experience was no dif f erent. Same warm welcome, same smiles and nods, same welcoming chit chat. So whats new? T hey now source Aji. ST OP! What? Did I hear right? Yes, I heard right. T hey source a limited quantity of my f avorite little f ish the Spanish Mackerel, or as its called in Japan, Aji.

Aji Sashimi Fresh aji scaled and skinned, f illeted f rom carcass, served thinly sliced. Carcass deep f ried. T he f atty, oily, creamy, succulent f lesh slips easily into my mouth f or an outer body experience. I couldnt help but devour the carcass in a f ew bites. Many may f eel this f ish is not to their taste. To each its own and this I like. Many have also questioned the authenticity of Aji in America. Go on with your purist f anatism, I dont really care. I like this f ish and will eat it anyplace it is served. I could have gone f or another order, but this was the last one.

Sea Scallop Another one of my f avorites. Tender, jelly like silken scallops served in shell, exploded with f reshness and sweetness. One of these, close your eyes and let the moment happen.

Rock Shrimp lightly battered and f ried, then tossed in a sweet tangy sauce. Little plumb burst of f lavors.

Tuna Tartare When I show up in this restaurant, this is almost automatically prepared by the chef . I can almost see him working on this dish as I chit chat with my server. Bef ore I order, this dish is placed on his sushi case as if to say I know what you want. Yes they know and yes I want, always. T his ratio of f ish to avocado to oil to vinegar is my exacting taste. Mix all of this hotness together and it sets the stage f or a another epic meal.

Toro If you eat tuna belly, look at that marbling. I rest my case, nothing f urther said.

Poison Spider Roll Tempura Sof t shell crab, cucumber, and mayo inside; topped with Spicy crab, black tobiko, and scallions. A great big roll that struggles to f it in your mouth but explodes in your gut. Does it get any better? Escolar Delight Roll Escolar, spicy tuna, and shrimp tempura inside; topped with Escolar and wasabi tobiko. Of f ers a nice kick with the creaminess of escolar, very good roll.

Chefs Special Roll As if things couldnt get any better this show stopper arrived at the table af ter I asked f or another roll. Tuna and escolar inside; topped with Salmon, tuna, escolar, and wait f or it, sweet shrimp! T he sweet shrimp heads were f ried and poked out f rom the middle of the presentation. T hat entire head made it down my throat in one bite. Have I ever told you about my love af f air with sweet shrimp? I have this really deep passionate place reserved f or this delicacy. Wasabi, Black, Yellow, and Golden Tobiko rounds out the presentation. Go ahead and give this a name. Maihime Karakuchi Kiippon Dancing Princess is not on the regular menu. T his is one that is of f ered to those who ask. As a tokubetsu, special processing (simplif ied), designation this is rich, dry, and delivers on spiciness with lingering f inish that dances on the back of the palate. What started out as a regular sushi f illing ended up as an epic meal. T he staf f at Mikado Metrowest made this all happen. When the staf f remembers your every little nuances and matches to the f reshest of what they are serving, it goes to the heights of hospitality. T his may be a little place tucked away but they make it their business to deliver a great dining experience to every guest. It is evident with the constant banter that most people here are regulars and if not, by the time you leave you become part of the f amily. T his is why I keep going back.