There is a new style of sashimi at Saiko, and in my case I chose the scallops. Scallops are hard to cook as you need to get a nice sear without turning them into hockey pucks; eating them raw solves this problem. The texture is soft and tender, but they do need some help in the flavor department. Here my halved scallops came topped with little blood orange pieces and bacon jam, which was finely chopped crispy bacon that had some sweetness to it. There were also micro greens for looks and freshness as well as garlic ponzu emulsion. The menu said there was jalapeño, but I failed to detect that. Like traditional sashimi, it came with soy sauce and wasabi. All in all, there was plenty of flavor, and the raw scallops were the perfect vehicle for it.
Location: Saiko Sake and Sushi Bar, 2884 University Avenue, San Diego, California. Date: July 23, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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