About six months ago two of my nearest and dearest (and biggest food and sushi appreciating) friends, Boris and KRB, took me to 15 East in New York. We sat at the bar while Master Chef Masato Shimizu served us piece after piece of delicately cut fish atop warm, fleshy grains of rice. I’d never had anything like it in my life. Not even on my trip to Tokyo did I eat sushi like this (for some reason on my short stint in Tokyo I didn’t have good luck with sushi, maybe it was the jet lag? But became ADDICTED to Okinawan cuisine at this one little spot–if memory serves it’s Ryutan?). In any case, 15 East blew my mind. Just the experience of two temperatures in my mouth; the subtle warmth of the rice with the coolness of the fish, was a total revelation.
The months since have been practically torture; not just due to a desire for the flavor and feel of 15 East, but by the odious experience of eating any other sushi, which now tastes bland at best. The offenses that are committed all around us against fish and rice, a noble creature and sustaining staple, are just despicable.
Two months ago, I discovered the existence of Yume Sushi on Alameda through intense combing of yelp.com. Something in my gut told me there had to be better sushi in the Bay Area than anything I’d tried in my searching over the past 3+ years–and Yume could be it. Continue reading