Thursday, May 13, 2004

Sushi Groove South, Folsom @ 11th, San Francisco CA

May 12th 2004 wiv me old china's E and P.

P and I arrived just before the regular, E, and ordered a couple of sakitinis. They were huge and we couldnt drink them fast enough as E let us into her little secret: there's a waiter here who fills up her sake bottle for free, over and over and over again. A bottomless flask of hot sake. oh yes. This was going to be a good night. E is also on first name terms with one of the sexy sushi chef's too, so after munching on a bowlful of plump edamames she paid him a visit to find out what was good from today's catch. He sent us a plateful of the freshest sashimi and four perfectly arranged New Zealand Green Lipped Mussel appetizers. Each mussel was adorned with something crunchy, piquant and delicious whilst sharing its carefully balanced shell with the yolk of a little quail's egg. P doesn't do mussels so E and I landed two each. Those mussels delivered some punch. P doesn't know what she missed. A bowl of seaweed salad later, we ordered more sushi. My california roll was overly stodgy and lacking delicacy. I ended up picking out the crab avocado centres and rejecting the chewy rice. P's kamikaze roll was better, but E really scored with the wild salmon nigiri. It had the most amazing smoky taste, almost as if the fish really had gone wild and spent his last night downing Laphroaig followed by a last wish cup of Lapsong Souchon the next morning to settle his hangover before his execution. So instead of dessert we ordered a final plate of that wild, wild salmon, sashimi style and none of us missed the mochi we could otherwise have chosen. By the time we left we were a happy trio - the waiter who had been refilling that sake flask and sharing 'cheers' with us in a different language everytime he stopped by told us we were all beautiful. From the number of languages we'd used through put the night, sante, prosit, salud, skol, Kam Pai and Gom Bay as well as cheers, I can't ignore the fact that, gorgeous as we all are, he was probably viewing us, and the world, through his Sake Goggles as we disappeared into the SoMa night...

  • Sushi Groove South Details Here
  • Sushi Groove South, Folsom @ 11th, San Francisco CA


    • At 13/5/04 13:43, Blogger Gibby said…

      Sounds wonderful.

      I've been to the following sushi places in the city:
      Naked Fish,
      Tokyo Go Go,
      Sushi Day.

      Of those, tsunami is my favorite. I'd be interested in checking out Ace Wasabi if you're ever rounding up people for a sushi night. Also on my list:

      Zushi Puzzle,
      Blowfish Sushi to Die For,
      & Mas Sake.

    • At 13/5/04 13:53, Blogger Sam said…

      I also forgot to say that Sushi Groove has the hottest toilet I ever sat on. Literally. Heated seat and a handle that nearly burns. It's not designed that way: Rumour has it they've got their wires crossed somewhere along the line.

    • At 13/5/04 13:54, Blogger Gibby said…

      This comment has been removed by a blog administrator.

    • At 13/5/04 13:54, Blogger Gibby said…

      You simply HAVE to watch:

      they even have a weekly recipe :)

      Each week, we offer an authentic taste of Rocco's 22nd Street
      with a dish straight from their kitchen.

      Week 3 -
      Chef Rocco Dispirito

      Serves 4

      1 teaspoon crushed red pepper
      5 hard-shell blue crabs, cleaned
      1 sweet yellow onion, diced
      3 cloves garlic, chopped fine
      1/2 cup extra virgin olive oil
      1 glass dry white wine
      2 cans whole peeled tomato
      1 can tomato puree
      1 tablespoon salt, or to taste
      1/2 bunch parsley, chopped
      1 pound bucatini

      Sweat the onion and olive oil in a stockpot until translucent. Add the garlic and sauté for 2-3 minutes. Add the crabs, cover, cook for 15-20 minutes, stirring occasionally. Add the wine. Bring the liquid to a low simmer and cook for 10 minutes. Add the peeled tomato and tomato puree, simmer for about an hour.

      Season with salt and crushed red pepper to taste. Remove whole crabs and large pieces. Mill the sauce to remove smaller pieces of shell.
      Boil the pasta in plenty of salty water and drain, retaining about a cup of pasta water. Toss the pasta with the sauce, adding a splash of water if it seems thick. Sprinkle parsley on top and serve.

    • At 13/5/04 15:09, Blogger jsoother said…

      You forgot to mention the best thing about the place... the DJ. Everytime I've been there they spin solid tunes all night.

    • At 13/5/04 16:15, Blogger Sam said…

      This comment has been removed by a blog administrator.

    • At 13/5/04 16:16, Blogger Sam said…

      but the sexy chef was wearing his own phones: despite the good grooves, seemed he was more interested in listening to the game...


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