Café au Lait chirashi sushi
Image by Renée S.
This one bowl wonder is my go to order everytime I visit Café Michi. I'm never tempted by any other selection, the only pausing I do is at the display cake where I'm left deciding which cake/dessert I wish to finish the meal with. While hearty, the Café au Lait chirashi has seen inflation - going up in price incrementally each time I visit. This means one of two things: 1) I should stop going (so that prices don't rise any more), or 2) I have bad luck and go right when the price increases. Still, the fish is impeccably fresh.
Having had this particular dish over the years has allowed me to observe one thing: the selection doesn't seem as premium as before, and now relies on the basic sushi staples of salmon, tuna, snapper, cooked octopus and shrimp. However, what does distinguish this version over others half its price is the remaining components including creamy uni, firm and fresh ika, silky sweet amaebi, the ball-shapped temarizushi (whimsically decorated with wasabi mayo to look like an Amanita Muscaria - those all too familiar cartoon spores that are more deadly than delicious) and a layer of chakin-zushi (or a version of it - think thin layer of egg (aka tamago) lying over unagi and more sushi rice). This latter detail is what makes the chirashi worth its price tag (and the fact that a drink and dessert comes with it).
Details: Café au Lait chirashi sushi
Image by Renée S.
This one bowl wonder is my go to order everytime I visit Café Michi. I'm never tempted by any other selection, the only pausing I do is at the display cake where I'm left deciding which cake/dessert I wish to finish the meal with. While hearty, the Café au Lait chirashi has seen inflation - going up in price incrementally each time I visit. This means one of two things: 1) I should stop going (so that prices don't rise any more), or 2) I have bad luck and go right when the price increases. Still, the fish is impeccably fresh.
Having had this particular dish over the years has allowed me to observe one thing: the selection doesn't seem as premium as before, and now relies on the basic sushi staples of salmon, tuna, snapper, cooked octopus and shrimp. However, what does distinguish this version over others half its price is the remaining components including creamy uni, firm and fresh ika, silky sweet amaebi, the ball-shapped temarizushi (whimsically decorated with wasabi mayo to look like an Amanita Muscaria - those all too familiar cartoon spores that are more deadly than delicious) and a layer of chakin-zushi (or a version of it - think thin layer of egg (aka tamago) lying over unagi and more sushi rice). This latter detail is what makes the chirashi worth its price tag (and the fact that a drink and dessert comes with it).
Image by rachel a. k.
for freeparking who asked to see my dvd collection, large enough to read titles.
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(this is the shelf with a few vhs on it, they're not the most watched vhs tapes, exactly, they're just the ones that got put of the shelf when we moved in, no rhyme or reason. I have a bunch more vhs, mostly dark shadows recorded off of television.)
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