Sunday, January 12, 2020

Sushi & Small Dishes at Sanraku (Metreon Location), San Francisco USA

I just revisited Sanraku for their lunch. Other than sushi, I tried many other appetizers and seasonal dishes this time. I have a few favorites that I can't wait to share with you!

RESTAURANT INTRO

Sanraku is a long-established restaurant founded in 1989, and currently has 3 locations in the SF Bay Area. For this meal, I visited their Metreon location, which is at the center of San Francisco Downtown. I love how this restaurant has lots of daylight from large windows and warming wooden decor.

Restaurant Interior

APPETIZERS

For starters, I had Gold Rush Roll, Kingcrab Chawanmushi, and Hamachi Jalapeno.

Gold Rush Roll is light and refreshing with a hint of sour and spicy flavor. It goes well with the creamy avocado.



King crab Chawanmushi is one of my favorite dishes. It is a savory seafood egg custard that is soft, creamy, and rich. You can taste the sweetness of the seafood. As you can see, it is absolutely stunning and just beautiful from any angle you look at it. It is topped with sea urchin and bright orange shinny salmon roe.



Hamachi Jalapeno is a more spicy dish that consists of Hamachi yellowtail fish, jalapeno pepper, and onions. The fish is juicy and sweet.



SUSHI OMAKASE

Omakase is a Japanese phrase that means "I'll leave it up to you." When ordering Omakase, you should let the chef knows if you have any allergies or restriction. Then your personal selected sushi set will be ready very soon!


Here, we have a beautiful Omakase with 10 pieces of sushi.

Chopped Tuna with quail egg

A creamy piece with rich flavor from quail yolk

Salmon Belly with Ikura (Salmon Roe)




Mirugai (Giant Clam)

It doesn't have a memorial appearance, but clam is one of the my favorites because it has a unique crunchy texture! It is refreshing and tasty repairing with wasabi and rice.

Nodoguro (Rosy Seabass)




Amaebi (Sweet Shrimp)

The fried shrimp head is also edible and it is where all the sweet and rich flavors come from. The legs are so crunchy like chips. Add some lemon juice to make it more exciting! On the other hand, the body of the sweet shrimp becomes a sushi piece and has a creamy, light texture.




Kinmedai (Splendid alfonsino/golden eye snapper)




Ika (Squid)




Kamasu (Barracuda)




Chutoro (Medium Fatty part of Salmon Belly)




Uni (Sea Urchin)

The shiso leaf makes this piece more interesting and aromatic. I love this combination!





MORE DISHES

Wakasagi Tempura is delicious! Wakasagi is a Japanese smelt, it is lightly salted and chewy. I highly recommend this dish for folks that love fish. You can eat the entire fish from head to tails. It is a nice dish to pair with sake if you like alcohol. 



Spare Ribs Kakuni is a dish with a soft boiled egg and spinach. The meat is soft and falls right off the bone. Yum!



CONCLUSION

My favorite sushi was the salmon belly with Ikura. Salmon roe has always been my all-time favorites! It's very rich and creamy! Mirugai (giant clam) is also very interesting. I like the crunchy texture of clam and how it pairs with a little bit of wasabi. Uni (sea urchin) is delicious and aromatic when pairing with shiso leaf too!

My favorite dishes are Kingcrab Chawanmushi and Wakasagi (Japanese smelt) tempura. While winter is still around the corner, I can't wait to try more seasonal seafood dishes like those. If interested, feel free to see my first Sanraku reviews at Metreon location and Sutter location.

Sanraku (Metreon Location)


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