SNOCADO

snowcrab in marinated sesami oil,green onion wrapped with sliced avocado and honey sour cream with tempura flake,tobiko

Hiramasa( Baby yellowtail)

sashimi style, Sliced baby yellowtail, jalapeno and korean chili pasto with orange ponzu sauce
Hiramasa( Baby yellowtail)

salmon tataki

sashimi style, seared salmon with soy-sesami pesto

Bonito tuna tataki

Sashimi style bonito (katsuo) tuna with garlic chips,balsamic-soya sauce, and tomato puree

Aji(Jack Mackerel).

Sashimi style Jack mackerel marinated with XX sauce, green onion, and citrus seasoning.

Tamago

“Tamogo” can be thought of as kind of omelet in the states. In Japan it is called “GyoCoo” and the taste of “GyoCoo” can determine the standard of the sushi house. Even I, when I go to a different sushi restaurant, the first thing I order is the Tamago and savor the taste. It is that difficult to make and take time and care to make these. These days you can get the frozen kind and so any restaurant can easily make them but still a hand made tastes the best. So what kind of Tamago taste good? As soon as you eat it you can say it tastes good, but if the after taste is not clean or the taste of egg lingers in your mouth for a long time then it is not a good Tamago. The way of making Tamago can be different for each restaurant but one must know the taste of the time and of the person who eats the Tamago.

The Chef Choo's recommended fish- octopus, and squid.

Personally I like the chewy octopus or squid, but most Asians like them too. As different as the culture American people avoid chewy foods. But if you know the special taste of these chewy foods you start to avoid the soft and tender fishes but will not be afraid to try a new type of fish.
Now the whole world knows Sushi is good for the body. So how is this chewy food good for the body?
People of these days compared to the past have shorter mealtime. In the past we ate rough and hard natural food slowly, but these days more and more soft and tender texture food is eaten. So now in this busy modern era, a meal has to be taken care of quickly, which has brought about a new eating habit of where you don’t chew as much and the food can be swallowed whole. The Japanese people’s mealtime has decreased quite a bit and a research show that an average mealtime is approximately 11 minutes.
When the food come into the mouth the saliva glands starts to secrete the saliva. When chewing on a chewy food for long time the saliva increases and is well mixed with the food. The saliva contains enzyme as well as other components, and works as a usual component for the body.

First is the digestion component of the Amylase and Maltase. When a carbohydrate is chewed for a while you first taste the sweetness.
Second is the antibacterial and detoxification process. The enzyme Lysozyme in the saliva disassembles the harmful bacterial in the mouth and disinfects the mouth as well. The enzyme Peroxidase works as an antibacterial and also works to get rid of the active oxygen in the body.
When the food is chewed well, the nutrition level is three time that of the food that is not chewed as well. At this time the hormone Parochin is secreted which is known to protect from aging and cancer. Also activates the cells. When chewing, Mucin is secreted from the mucous membrane, which protects the body’s organs and make digestion easier, acting like a lubricant. When starting young at young age, the child chews the food well; the child is smarter and is protected from obesity.

Training the body on an eating habit ofslowly chewing well on a rough and hard natural food is a method that needs to be realized to maintain a healthy life style.