{"id":447,"date":"2007-11-15T12:47:24","date_gmt":"2007-11-15T12:47:24","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=447"},"modified":"2007-11-15T12:47:24","modified_gmt":"2007-11-15T12:47:24","slug":"ozeki-teriyaki-sushi","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2007\/11\/ozeki-teriyaki-sushi\/","title":{"rendered":"Ozeki Teriyaki \/ Sushi"},"content":{"rendered":"

The following is a review from one of my readers. My review of Ozeki Teriyaki is available here<\/a>.<\/p>\n

\n

Ozeki Teriyaki \/ Sushi is located at 14701 E 14th St. We went there on an
\nimpulse at about 7 pm tonight (11\/13\/07). The decor is plebeian, but never mind that.
\nThe cheery waitress waved us to a table, and at length we got the house
\nsalad: mostly iceberg lettuce, with a sweet-and-sour creamy dressing which
\nhad a faint savor of peanuts. That was accompanied by a very satisfactory
\n(and plain) miso soup, which made me resolve to make it at home every day.
\nIt’s all probiotic and stuff.
\nThe menu is humongous, because they use the same one for lunch specials,
\nappetizers, dinners and a la carte sushi. My husband had chicken katsu – and
\ntheir tonkatsu sauce tasted better than Tsuru Sushi’s<\/a>, for some reason. The
\nchicken was sliced after frying, and was piled attractively on a big chard
\nleaf. The meat was fresh and cooked in oil that had not been over-used, so
\nhe was happy.
\nI had trouble deciding, but eventually settled on “Chirashi A,” which
\ndiffers from “Chirashi B” only because it’s a smaller dish. I asked the
\nwaitress to describe it. “Sushi rice,” she explained, “and sushi,” gesturing
\nthat the rice lay under the sushi. That seemed a little carb-heavy for me,
\nbut I said OK.
\nWhat she brought me was a great big bowl of rice covered with what must have
\nbeen half a pound of *sashimi* – raw fish! Mind you, it was excellent fish,
\ncut into slabs about 1\/2-inch thick – but there was much more than I wanted
\nto eat. Some of it was gorgeous, like the “super white tuna” (as the
\nwaitress called it), which I would happily eat every day. It is almost as
\nwhite as typing paper, and shows little or no muscle structure at all, and
\nit is sheer savory tenderness. There was also an end of octopus tentacle,
\nsliced lengthwise – good flavor, but very tough. I didn’t eat it, but it was
\nsomething to write home about, definitely. There was also a generous helping
\nof raw salmon, some raw tuna (the usual cherry-red, muscle-striated kind), a
\nfew pieces of halibut (I think), and some white, tough, fishy-tasting bits
\ngarnished with flying-fish eggs. I love flying-fish eggs; they are such a
\npretty shade of orange, sparkle like diamonds, and crunch pleasingly in the
\nmouth. The plate was garnished with big mounds of pink pickled ginger and
\nwasabi paste – probably colored with spinach and spiked with horseradish, as
\nthe paste kind tends to be, but there was a little sweetness in it that
\nhelped everything harmonize. Nevertheless, I brought home a lot of sashimi.
\nWe are definitely going back – after all, this adventure only cost us $25
\nfor two people – but next time I’ll order something that isn’t raw. Well,
\nmaybe a little side order of “super white tuna.”
\nMichaele Maurer<\/p>\n","protected":false},"excerpt":{"rendered":"

The following is a review from one of my readers. My review of Ozeki Teriyaki is available here. Ozeki Teriyaki \/ Sushi is located at 14701 E 14th St. We went there on an impulse at about 7 pm tonight (11\/13\/07). The decor is plebeian, but never mind that. The cheery waitress waved us to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-447","post","type-post","status-publish","format-standard","hentry","category-restaurants","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=447"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/447\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}