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Who travels to Fairlawn, Ohio for sushi? Well, apparently I did.

Ohio food folks talked about Sakura in Fairlawn like it was Godzillla approved…so I decided to check it out. Maybe I’d meet Mothra there too.

Sexytime Mothra


Salad from Sakura in Fairlawn, Ohio

Slathered on miso dressing on their salad was not a good start.

Pieces of iceberg lettuce were shredded gigantically…which would be nice if I was an ogre.

May I remind you that Japanese food is delicate which each bite is delicately positioned for maximum taste in minimum bites.

Simple, delicate and beautiful

See, told you

Miso soup – $1.95

Miso soup from Sakura in Fairlawn, Ohio

Miso soup was a tad salty, but I was glad to see tofu cubes in the soup. Some Japanese resties offer miso soup with an option of tofu since so many patrons ask “without tofu” – WTH! Miso soup MUST have tofu. End of rant.

Unagi – $5.25

Another marker we use for Japanese resties is the eel (Unagi).

Unagi from Sakura in Fairlawn, Ohio

The Unagi was OK. These thicker cut were hefty but seemed fresh.

As you know, the most common downfall of this dish is the drowning  of eel in sauce. Mediocre sushi joints submerge their eel in sauce to aid the patron in hiding the weird taste of eel. This is NOT how unagi was meant to be served. Happily, Sakura did not oversauce them…which is really nice to see…esp in suburbia hell of Fairlawn. Iidesu.

The toasted Sesame seeds always  have a mind of their own.

Perhaps a thinner slice would have helped the torching for a slightly crisper crust.

California Roll – $4.75

We also use the ubiquitous California roll as the marker of good sushi place.

California roll from Sakura in Fairlawn, Ohio

Just OK. Definitely needed more rice because these were smaller…and size matters right? Also Chefs probably should not have slightly brown avocado served. Maybe consideration to separate green from red….like avocado, then immitation crab meat, then cucumber. Also consideration to add more mayo…cause I didn’t get any.

Chirachi – $16.95

Chirachi from Sakura in Fairlawn, Ohio

Nice add-on the flower for beauty.

This Chirachi box was filled to the brim w/ stuff-NICE! The usual suspects made the box including some fatty salmon, chunk of eel, and really decent ahi.

I was pleasantly and ordered more rice to match up the fish w/ rice portions. Nice work Chefs!

Shrimp was the weird part of this one. I would have preferred small sweet shrimp as opposed to the Gidron sized tasteless gulf shrimp.

Overall, not a bad sushi place in Fairlawn and VERY well priced for in Fairlawn, Ohio!

Hell, I’m just glad to see suburbia types have an option for Japanese food.

I know many people are afraid of raw fish. So here’s a few step-by-step pictorial guide for all those “Real Housewives of Fairlawn” types.

Step-1: Try something different tonight.

Step-2: Don’t wear underwear.

Step-3: Eat raw fish.

Step-3: Eat raw fish.

Ahhh, the joys of raw fish…and welcome to the 90’s ladies.

Reporting live from QuarryLaneFarms…


Again, great event and fundraiser for VeggieU to benefit the 10th Annual Food and Wine Celebration!

VeggieU – heaven on earth…in Milan, Ohio

So, in my humble opinion, my most favorite dish out of the 55 different food stations….California Grill!

Yep that’s right-I chose the Executive Chef from California Grill located at a Disney’s Contemporary Resort of the Walt Disney World Resort restaurants.

Chef Brian Piasecki

Hailing from the magic kingdom, Chef Brian Piasecki has been at the lead since January 2009 and is currently redesigning the California Grill to add new stuff for his guests.

Scheduled for a reopening in late summer/fall of 2013, Chef Piasecki has been hard at work enhancing his menu while you’re there to visit Mickey and Donald.

Heirloom Tomato Risotto with Basil foam and aged balsamic drizzle

Perfect use of tomato in what is otherwise a relatively heavy overpowering dish.

Now you would think the robust risotto would overwhelm the delicate heirloom tomato…nope.

Now you would also think the aged balsamic would completely lead. Not. At. All.

Again-the heirloom tomato lead the way.

Risotto perfectly prepared, for a large crowd for mini servings over a 4-5 hour duration period, much kudos.

Special thanks to International Veggie Champion Farmer Lee Jones and crew – these tomatoes were prefect and Chef Piasecki popped  a fresh one for us to compare/contrast. Farm to table indeed!

I don’t think I had any basil foam, but I am pretty sure we got some chopped basil.

Either way, just delicious.

Just a few thoughts on this rainy Saturday morning.

Reporting live from QuarryLaneFarms…

FoodBuzz Featured Publisher


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