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About: http://data.yelp.com/Review/id/uCIACssYm0CZU9p3cHLyqg Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2009-04-24 00:00:00 (xsd:dateTime)
itemReviewed	Solo Sushi Ya
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	I was brought to Solo by a trio of raging foodies who promised my new-to-fish-eating, vegetarian palate a taste of the sublime...on the relatively cheap. $55 for a quality omakaze is a hot price in this city. Sushi chef Jyo is passionate and ready to explain his wares down to the stream them fish came from, and I appreciate that. Chatting with him feels like an integral part of the experience. Be aware, however, that the man likes to chat...like, a lot. Now, Jyo has an opinion (or two million) so he will openly try to dissuade you from whatever teriyaki business you may be eyeing. But he's right. Say it with me, "oh-mah-kah-zay". Six grand courses of cooked and raw dishes catered to your tastes. The Stand-outs (Japan's food nomenclature is not my strong suit): Oysters (possibly baked) covered in a kind of chive mayo, and the combo is maddeningly good.. This dish is seems to be a staple. A communal sashimi plate with a whole fish (gutted, with the flesh raw and cut up) surrounded by sizable fresh cuts of salmon, tuna, shrimp (heads intact), and another two types of fish (possibly mackerel and a second type of tuna). The fish. Oh, sweet lawd, the fish. It set a benchmark for freshness for any sushi place I've been to since. An ascending tower of sweetish sauce, panko-fried potato croquette, spicy sauce, scallop, shrimp, shrimp's head, wasabi, and a sprinkling of dried herb flakes. Crunchy, sweet, starchy seafood. Awesome. And just when I was about to pass out from all the eating, Jyo sends us each a plate of sushi with three pieces of nigiri, two pieces of maki, and an urchin hand roll to seal the deal. The cuts were hefty and fresh though rice tasted a little too sour for my liking. I don't remember what happened after (the meh) dessert. I think it involved my body being rolled to someone's car. On subsequent visits, the omakaze line up has been nicely varied. Chawanmushi has been introduced for those who crave it. I've also tried the ramen, which is traditional and good. Do call them at least a day in advance (and ask real nice) if you're looking for some noods--the broth takes hours to make. Solo isn't a fancy-lookin' place. It's tiny, simple, and worth it. Their quality and craftsmanship are outstanding and deserving of a pilgrimage to the north.
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Neha

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