Watching Jiro Dreams of Sushi just once did not prepare me for this moment. Be real delicate with the rice, or in my case, the sushi will end up clumped and mushed together with each bite. With the guidance of Chef Tatuka Matsuda at Ebisu, we were each able to take part in forming sushi in three ways: in a maki roll, nigiri and handroll.
My takeaways from the class:
- Be light on the sushi rice, just enough to cover the seaweed
- Don’t squish the rice (yikes!)
- Less rice means more filling!
- Use a grain of rice to stick the handroll together
The first time I visited Ebisu was last year, and I later returned in December for a few dinner nibbles of takowasa, calamari and gindara. This time, I ate my plate of sushi and tried their ramen.
The ramen at Ebisu surprised me, the broth was fragrant and rich yet light. The Shio was a table favourite, next is the Sho-yu, and for a very fatty broth that holds a lot of spice, try it in Spicy! During lunch time, they have a special deal of $9.95 for each bowl (regular is $13.95).
Note to my Toronto readers, you can claim a free Ramen voucher and try Ebisu for yourself! Exclusive to registered Gourmand Club members, sign-up to receive your voucher (useable between March 20th to March 26th).
204 Queen St W,
Toronto, ON M5V 1Z2