December 17th, 2011

Kampachi, Torched Tuna, Seared White Tuna, Miso with Clams, Tropical Thunder, Crispy Eel, Saketumi, Restauarant, Rehoboth Beach, Delaware Beaches

It was another night at the Delaware Beaches, when the inevitable was avoiding the nightly ritual of cooking….

Did you know….that bowing represents humility?  You elevate, honor and respect the other person by lowering yourself.  A bow should always be returned.

And, did you know that the shredded raddish or daikon is there for a reason?  To nibble on between sushi orders.  Use chopsticks to eat it.  Daikon is also served under sashimi or as an edible side dish.

So here was another night hitting Saketumi instead of cooking.  Saketumi is located at 18814 Highway One, Rehoboth Beach.  Tel. 302-645-2818.  Website?  www.saketumirestaurant.com.

As I came in, Kim, who is the Manager, greeted us.  We had not seen each other since before Thanksgiving.  At that time I told him about the Turduckens from Louisina.  Guess what?  Not only did Kim ordered one, but he also deep fried it!!  He said it was awesome.  Another convert ordering from Cajun Grocer.

But, tonight it was all about trying new things.  At times I get into a rut; ordering the same old thing.

Tanaka was behind the bar.  He is the Main Event.  He is such an artist.  His preparations do not leave his side until they are just perfectly arranged.

Then, James was there too.  He was our server.  His suggestions were right on target. 

We decided to start with some Sashimi Tapas:

Kampachi – Amber Jack Fish (yellow tail amberjack).  A carpaccio with yuzu lime dressing.  Yuzu is a citrus fruit from East Asia.  Looks like a very small grapefruit.  It also has a tart flavor.

This was so delicious. Delicately sliced; almost transparent.  The lime dressing adding that citrus taste.

The next one was the Torched Tuna.  Also in a carpaccio style with jalapeno, red tobiko, chive, masago cracker, and spicy ponzu sauce.   My husband was salivating at the looks of this dish, until Kim said that it had gluten.  A sudden long face appeared.  Kim immediately said “it’s not very good”.  We all laughed.  Guess who had the pleasure of eating it?  Moi…and I savoured every single sliced.

The Seared White Tuna Tataki with yuzu citrus vinaigrette, with fried shallot, mango salsa and cilantro was another successful tapa.  This one, my husband could eat and thought it was very good, as well.

These 3 tapas were light and the perfect appetizer.  My favorite was the Kampachi, then the Torched Tuna and then the Seared White Tuna Tataki.

People were coming in and I was getting cold so I ordered a Miso Soup.  James asked me if I wanted the clams, as well.  I had never had it with the clams and I found that including the clams gave it a different dimension to the soup.  I liked it!!

We did not stop there.  An order of their Tropical Thunder had a beautiful presentation and had a fantastic taste.  Mango, salmon, topped with lobster salad and tobiko (fish eggs).

My husband likes to order a crispy eel sushi; the crispier the better….loved it as well. 

I can recommend Saketumi with confidence.  I have never been disappointed.  They are friendly, the food is fresh with beautiful colors, appealing to all your senses.  The service, prompt….and I love the sushi bar.  Sitting there lets me converse with the chefs, see the fish and watch their talent.

Fresh Wasabi

Have a good one.  Talk to you later…Please remember that AboutMyBeaches has its own Facebook Page…Comment, and discuss any topic…I welcome you.

August 24th, 2010

The Cultured Pearl, Rehoboth Beach, Delaware, Restaurant, Review, Asian Food, Sushi, Sashimi, Delaware Beaches

Every week I say that I should not be eating this much raw fish; once again I had that craving for sashimi.

If you are a frequent visitor to the Delaware Beaches you know that we do have excellent restaurants in all the beaches.  So many choices and so lucky to be able to experience the best.

On Monday night my craving took me to the Cultured Pearl located at 301 Rehoboth Avenue right on downtown Rehoboth Beach.  The telephone is 302-227-8493.  Website www.culturedpearl.us.  Telephone for carry out is 302-227-4217.

I have been a customer of the Cultured Pearl for many years, going back to their old location on Wilmington Ave.  Rob and Susan are the owners of this very popular Asian restaurant.

It is decorated with an inspiration in traditional Japanese architecture; bamboo, flowing water, koi, and live birds. 

During the summer months I usually try the downtown restaurants during the week because it is hard to find parking.  Actually, I have to be honest with you, it is a pain.  But, last night I figured that being that it was a Monday night, and the weather was not the greatest, well, it would be better.  And it was.

At first the restaurant did not seem that crowded, that changed later on.  On good weather, it is great to sit outdoors.  The roof top area has a lake effect; koi below and gazebos on top.

I usually sit at the sushi bar.  I go to this restaurant to strictly eat sushi and sashimi, but if you have not acquired a taste for it, don’t worry because the Cultured Pearl is restaurant that also offers American Cuisine. 

Those 2 first seats at the sushi bar are the ones I go for.  Right in front of Master Sushi Chef, Yasuhiro Sano.  Last night he fixed us a little something to wet our appetite.  The Firecracker is a roll that is so delicious.  It has a kick to it because of the fresh jalapeno.  It has tuna, salmon, wrapped in Nori Hasomaki style, tempura battered, topped with spicy mayo, fresh jalapeno, crab meat, sriracha.  It is slightly warm and we always order it.

I have ordered Miso soup in every Japanese restaurant, but I must admit that the one at the Cultured Pearl is one of the best if not the best, in my opinion. 

Last night I was looking at it wondering how this soup was made.  Miso soup consists of a stock called “dashi”, which is a simple broth made by boiling edible kelp and preserved, fermented tuna; then straining the liquid.  Hmmm…  Then softened miso paste is mixed into it.  Miso paste is a seasoning and it is produced by fermenting rice, barley and or soybeans, with salt and the fungus kojikin.  Hmmm…again.  Miso is high in protein and rich in vitamins and minerals.

I am not thinking again how this soup is made.  I love it, anyway.

Two entrees were ordered.  Well, look at my sashimi.  The live scallops are one of my favorites; eaten with the thinly sliced lime.  On the picture, they are on the right hand side.  Red snapper in the middle, salmon, tuna, eel, etc. etc.  A feast, no less.

The other entree that was ordered was very well received, as well.

By the time we were finished the restaurant was crowded; it was a rainy night in Rehoboth Beach, the people eating outdoors had to come in and I took off to meet Paula so that she could show me what else the beaches had to offer on a Monday night.

Have a great week!!

P.S.  The Cultured Pearl is open 7 days a week for lunch and dinner.  Check their website.

Note:  The Cultured Pearl is also aware of customers with a gluten allergy.  Wheat free soy sauce is served upon request.