Prior to the 1990’s, the Japanese regarded salmon as a “garbage fish,” mainly because it carried parasites. (It would only be eaten cured, grilled, or pan-fried.) With improvements in refrigeration and aquaculture, raw salmon soared in popularity between 2012 and 2017.▫️
Interestingly, according to some food historians, salmon sushi was a Norwegian idea, with the latter using savvy marketing techniques to reshape perceptions about the creature’s taste and edible nature. (That effort supposedly started around 1980, and it took a good 15 years before Japanese demand for salmon really took hold.)
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“Chef Bou,” a/k/a David Bouhadana, is also reshaping perceptions at a place called “SUNSET SUSHI,” 2433 N Federal Hwy, in Boca Raton. At his 8-seat sushi counter be prepared to embark on a 15-17 course “journey,” known as an “omakase” [お任せ] -- where, over a two-hour period, you’ll be served an array of fresh fish selected by the house. (But, as we have warned, this costly experience starts at $150 per person, and climbs should you purchase booze, make an a la carte selection, and after you factor in tax and tip.)
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We had “salmon with truffle pearls,” next. Now raw salmon typically has a mild, subtle flavor, but these pearls made these delicate pieces “pop.” Black truffle pearls, or black truffle caviar, are made by way of technique known as “spherification.” Coated with a natural thickening agent, the interiors are filled with black truffle juice. It’s of vegetable origin, and isn’t a fish roe, as in the case of real caviar. But you can expect to experience pleasing hints of mushroom and garlic We found this course so enjoyable that it, too, rated an admirable “A-,” with the meal’s total pricing again being the only impediment.
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Ready to rise and shine? It’s Sunset Sushi time!
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#lucasaferrara @sunsetsushiboca @davidbouhadana @sushibybou_
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