The Coast News, June 14, 2013

A12 THE COAST NEWS
JUNE 14, 2013
Let’s start with a brief
definition of Omakase, which
roughly translates to “leave
it to us” in Japanese. It’s a
custom sushi dining journey
that features a menu prepared
just for you. It’s a chefdriven
evening where the
chef prepares a sushi menu
based on your preferences.
You tell him what you like,
and he will design five or six
fish courses based on what’s
fresh that day and what he
thinks will fit your tastes.
As the meal unfolds, the
menu changes based on your
feedback. It’s an interactive
experience where you get to
know your chef and enjoy
the most fresh and innovative
sushi available. Omakase
at The Sushi Room is an
experience unique to
Encinitas and will be a complement
to the long-established
patio known for Hapi
Hour and sushi specials.
Andy Suzuki (sensei) is
the head chef at HapiFish.
Originally from Tokyo, Japan,
Suzuki has more than 30
years of culinary expertise in
sushi and Japanese cuisine.
Suzuki comes to HapiFish
from RA, a nationally recognized
sushi chain, where he
was the original head chef
for nearly 15 years.
Suzuki brings the culinary
expertise and sushi
edge to HapiFish. Suzuki is
also owner Justin
Masunaga’s “Master Sensei.”
While attending college,
Masunaga worked under
Suzuki, learning his technique,
skill and appreciation
for Japanese culture and
food.
Masunaga is also a
restaurant industry veteran
and sushi chef in California,
New Zealand, Arizona, &
Colorado. Masunaga’s sushi
training and the Encinitas
beach vibe influenced his
vision for HapiFish and the
new Sushi Room is just an
extension of that.
Because not everyone is
a sushi expert, I thought it
might be of helpful for those
who are new to the cuisine to
get some introductory points
from the experts.The team at
HapiFish collaborated on the
responses.
Lick the Plate: Let’s say
I’ve never tried sushi or anything
even remotely close,
what is your advice to ease
FOOD&WINE
New sushi room at HapiFish introduces Omakase
DAVID
BOYLAN
Lick the Plate
Head Chef Andy Suzuki working his magic in the new Sushi Room at HapiFish. Photo by David Boylan
into it?
HapiFish: Our advice to
a sushi newbie is to come
with an open mind and to sit
with a sushi chef. A skilled
sushi chef will be sensitive to
the fact that a customer is a
first-time sushi eater and
make recommendations
accordingly. It is important
not to be intimidated.
LTP: Any particular
dishes you could suggest to
start with?
HF: Start with something
cooked. Americanized
sushi rolls are very palatefriendly
for the novice sushi
eater. Signature rolls that are
cooked and topped with various
sauces and garnishes
help beginners get over the
psychological “raw” stigma.
HapiFish has a signature roll
called the Doublewide which
has panko fried chicken
breast, spicy crab mix, and
cucumber topped with avocado,
Japanese BBQ sauce, and
crunchies for specifically this
purpose. It was to our surprise
a very popular roll.
Del Mar to celebrate the onset of summer
By Bianca Kaplanek
DEL MAR — Del
Marians will once again
welcome the upcoming season
with Summer Solstice
from 5 to 8 p.m. June 20 at
Powerhouse Park.
The 18th annual event
will feature culinary samplings
from city restaurants,
selections from
California wineries and
breweries, music by Semisi
& FulaBula and a silent
auction that includes the
always-popular and price-
less year of free parking as
well as vacation packages
at local hotels and admission
to Del Mar
Fairgrounds activities.
Tickets are $65 each
and traditionally sell out
prior to the event every
year. Tables of 10 can be
reserved.
To purchase tickets or
for more information, visit
delmarmainstreet.com.
Proceeds support the
DMVA’s downtown revitalization
efforts.
Our Beach Bum roll is a
HapiHour favorite and
appeals to almost every sushi
eater (spicy tuna, crab, cream
cheese, & jalapeno all tempura
fried and topped with
spicy mayo and unagi sauce).
LTP: Can you give a
brief overview on the difference
between rolls, nigiri
and sashimi?
HF: Good question.
Don’t think of sushi as just
rolls. Maki sushi (rolls)
are/were a very small part of
traditional sushi. Nigiri sushi
(typically a filet of fish
served over a rice ball) is
very simple yet very delicate.
The simplicity and quality of
the ingredients is what
makes sushi delicious.
Sashimi is the presentation
of filets of fish. The true art
and delicacy of sushi is
meant to go far beyond just
rolls … but they are a good
place to start.
When you evolve to
Nigiri tuna, yellowtail and
salmon are the three most
popular fish in the modern
sushi bar. They are identifiable
by most diners in other
cuisine and they are mild in
flavor compared to some
more “exotic” fish. They are
also very versatile fish in that
they can be offered in number
of ways, either cooked or
raw.
LTP: What about pairing
beer, wine and sake? Any
advice there?
HF: Sake is wine made
from rice and is very similar
in its manufacturing process
to regular wine. Contrary to
popular practice, quality
sake should be sipped like
wine or a fine scotch as
opposed to shot. Sushi is delicate
in both flavor and texture.
It is served fresh and
typically at cold-room temperature.
Drink pairings
should be similar. Japanese
beer is typically light, usually
a lager.This is because Japan
has warm, humid temperatures
and lighter beer pairs
well with the cuisine. It doesn’t
overpower the fish/food.
Wine is also very similar in
that lighter wines accompany
sushi/Japanese cuisine.
Thanks for the tips
HapiFish! I’d suggest sushi
experts and beginners check
out HapiFish. Located at 190
N. Coast Highway 101 in
Encinitas or check them out
online at hapifish.com.
Lick the Plate can now be heard on
KPRi, 102.1 FM Monday-Friday
during the 7pm hour.
David Boylan is founder of Artichoke
Creative and Artichoke Apparel, an
Encinitas based marketing firm and
clothing line. Reach him at
david@artichoke-creative.com or
(858) 395-6905.