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Spot-on Consistency in Exotics at Mikado Sushiby Traveler Foodie

http://www.mikadosushiorlando.com/

It is no secret that I f ancy exotic and f resh sushi. Since my f irst experience at Mikado Sushi about 2 yearsago they have never let me down. Af ter that f irst t ime, I was completely smitten. Even though I tried andenjoyed other sushi restaurants, this is where I go to f ill my cravings.

My recent experience was no dif f erent. Same warm welcome, same smiles and nods, same welcoming chitchat. So what’s new? They now source Aji. STOP! What? Did I hear right? Yes, I heard right. They source alimited quantity of my f avorite lit t le f ish the Spanish Mackerel, or as it ’s called in Japan, Aji.

Aji Sashimi – Fresh aji scaled and skinned, f illeted f rom carcass, served thinly sliced. Carcass deep f ried.The f atty, oily, creamy, succulent f lesh slips easily into my mouth f or an outer body experience. I couldn’thelp but devour the carcass in a f ew bites. Many may f eel this f ish is not to their taste. To each it ’s own andthis I like. Many have also questioned the authenticity of Aji in America. Go on with your purist f anatism, Idon’t really care. I like this f ish and will eat it anyplace it is served. I could have gone f or another order, butthis was the last one.

Sea Scallop – Another one of my f avorites. Tender, jelly like silken scallops served in shell, exploded withf reshness and sweetness. One of these, close your eyes and let the moment happen.

Rock Shrimp – lightly battered and f ried, then tossed in a sweet tangy sauce. Litt le plumb burst of f lavors.

Tuna Tartare – When I show up in this restaurant, this is almost automatically prepared by the chef . I canalmost see him working on this dish as I chit chat with my server. Bef ore I order, this dish is placed on hissushi case as if to say “I know what you want.” Yes they know and yes I want, always. This ratio of f ish toavocado to oil to vinegar is my exacting taste. Mix all of this hotness together and it sets the stage f or aanother epic meal.

Toro – If you eat tuna belly, look at that marbling. I rest my case, nothing f urther said.

Poison Spider Roll – Tempura Sof t shell crab, cucumber, and mayo inside; topped with Spicy crab, blacktobiko, and scallions. A great big roll that struggles to f it in your mouth but explodes in your gut. Does it getany better? Escolar Delight Roll – Escolar, spicy tuna, and shrimp tempura inside; topped with Escolar andwasabi tobiko. Of f ers a nice kick with the creaminess of escolar, very good roll.

Chef’s Special Roll – As if things couldn’t get any better this show stopper arrived at the table af ter I askedf or another roll. Tuna and escolar inside; topped with Salmon, tuna, escolar, and wait f or it, sweet shrimp!The sweet shrimp heads were f ried and poked out f rom the middle of the presentation. That entire headmade it down my throat in one bite. Have I ever told you about my love af f air with sweet shrimp? I have thisreally deep passionate place reserved f or this delicacy. Wasabi, Black, Yellow, and Golden Tobiko rounds outthe presentation. Go ahead and give this a name.

Maihime Karakuchi Kiippon – Dancing Princess isnot on the regular menu. This is one that isof f ered to those who “ask”. As a tokubetsu,special processing (simplif ied), designation this isrich, dry, and delivers on spiciness with lingeringf inish that dances on the back of the palate.

What started out as a regular sushi f illing endedup as an epic meal. The staf f at MikadoMetrowest made this all happen. When the staf fremembers your every litt le nuances and matchesto the f reshest of what they are serving, it goesto the heights of hospitality. This may be a litt leplace tucked away but they make it their businessto deliver a great dining experience to every guest.It is evident with the constant banter that mostpeople here are regulars and if not, by the timeyou leave you become part of the f amily. This iswhy I keep going back.