|Edamame and Seafood Ramen|
There's a new sushi place in town: Fukuda. It's in Bloomfield in the space of the old Stagioni, which relocated to the South Side where the old Le Pommier used to be. It's not just sushi--but multiple Japanese foods, including ramen, grilled skewered meats and many more items, all house-made and quite flavorful. It's getting the endorsement of many chefs and restaurant personnel. Why? Because the food is really good, and the people behind it care about all the details.
|Chef's Choice Sampler ($24)|
Fukuda is great Sushi. But what do I know about sushi? I'm a big, bumbling Caucasian who eats food like whales scoop plankton. I did spent a period of my life wandering through the streets of New York City eating sushi until I was penniless. I sat in front of a sushi chef who stared into my soul and made me a three hour omakase. Not a word was spoken--just tacit, mutual nods of agreement. I ate at a place near the Empire State Building where colorful boats of sushi floated to you on a lazy-river of plated raw fish. I can't remember what any of that stuff tasted like 20 years hence; I just knew that I liked this new thing, sushi, and it was pretty easy to spot stuff that you should avoid.
|Kampachi and Zuke.|
|Choptank Oyster with Housemade Ponzu.|
The work Matt did at Emilia Romagna is documented beautifully by my friend who writes Food Collage. We returned there for an hour-long sushi flight after sampling a bit of his sushi.
They have dialed-in the atmosphere to "just so" on so many levels, including the music and lighting, centered around a custom designed minimalist sushi bar. (No liquor license yet, but BYOB as of now.) This dining room fills up quickly, but it doesn't get very loud. The night I went it was fairly lively on a Thursday, with a nice mix of couples and groups and even a kid or two.
|Chef Matt explaining his cutlery.|
|Chef Matt Kemp with the "pop-up" bar on the sidewalk this Summer.|
....to be continued.