Another long weekend (this one in observance of Labor Day), and another opportunity to get out and explore our ‘options’… This time we went ‘East’ and ventured to Canton, Michigan to visit our youngest daughter and our oldest grand-daughter, delve into the world of the Michigan RenFaire and of course dine at a few local hot-spots.Our journey began in the ‘culinary far-East’ with a trip to O’Sushi, an eatery of Japanese roots despite the somewhat Irish sounding name. As we entered the store front establishment I was surprised how cramped it was. To call it cozy is to take great liberty with that word and for any groups of four or more, well… seating is a bit more than problematic. Since our party was five adults and two children (high-chairs) I think we taxed the proprietor to her limit and our accommodations (despite our previous reservations and forewarning that out party consisted of seven) was a hastily assemblage of tables and chairs close to the door. This resulted in harried wait-staff and a poor first impression. Not a stellar first act but I am open-minded, so on to the feast!
We opened our flavor-excursion with the appetizer round, consisting of traditional Edamame, Agedashi Tofu – a fried tofu in Ginger Bonita sauce, and according to the menu an Ahi Tune Tartare. The edamame were good but it hardly rates high praise, the Agedashi was excellent with just enough ‘tang’ to keep it interesting and the tofu’s creamy inner texture was in perfect balance with its crunchy outer skin.
The tuna tartare on the other hand was a bit of a disappointment. To begin with it wasn’t a tartare at all but planks of tuna done up in a ceviche. It would have been marginal at best had it been what was ordered but it certainly wasn’t what was advertised and in truth… the quality of the tuna was lacking. It struck me that in this dish the proprietor had found a place to use the sushi tuna that was no longer at its prime.
Our sushi course was also composed of three parts; a traditional sushi sampler platter of sashimi and nigiri (but sadly no maki), a vegetarian sushi platter and an interesting assemblage called Sunday Morning Sushi – a tempura coated maki with a spicy sauce. All three dishes were good, with plenty to go around. The only negative on any of the dishes would have to be that the carrots on the vegetarian sushi were on the wilted side and not very palatable.
So… what is the final verdict? Well, O’Sushi is a fair, (not good & certainly not great) addition to our dietary repertoire, but I don’t think I would venture back.
- Chez
