We go to Kaz Sushi fairly often. Its an avant garde sushi place that tries to combine traditional tastes with new ones. And it just keeps getting better every time we go. This time around Katy had a yellowtail ceviche that was a uniquely Japanese take on the Spanish classic. Paul started with a traditional hijiki salad that was just perfect in texture.
As always the sushi selections ranged from the typical (California roll and eel) to the sublimely different. We had one of Kaz's signature dishes -- salmon with a dollop of mango on it -- that we always enjoy. But the surprises were in some of the other, equally wonderful novelties. We shared a seared scallop sushi covered in lemon salt that was just the right combination of salty and charred. Paul had the super-fatty tuna, that had more marbling than we've ever seen on a fish. And Katy had a side dish of shaved brussell sprouts, seared with onion and some kind of sauce we couldn't identify that was as good a veggie dish as we've had in a long time. To top it off, Katy had a wonderful New Zealand savignon blanc that was fresh on the tongue and a great match for the quiet tastes of the sushi.
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