Sushi and Jazz!

Ryoshi is the first choice when it comes to basic Japanese cuisine. Think Japanese and you almost certainly think of Sushi and Sashimi, even though there are many other dishes in this unique cuisine, The critical factor with both of these dishes is that the fish must be FRESH, and the dish prepared ‘to order’ not hours, or even days, before and refrigerated. With the constant turnover of seafood required by this group [5 Ryoshi restaurants, Ubud, Sanur, Kuta, Tuban and their HQ in Seminyak, plus the Sakanaya and Ramen Boy outlets] the product here is always fresh. At Ryoshi the offerings are of unbelievable value, my favourite is the Pisang combo, 12 pieces of sushi [the maki roll is cut into three which makes 14 in my book].  It always tastes best fresh! At Ryoshi you can sit and watch it being made. It arrives accompanied by a small dish, a lump of wasabi [often referred to as Japanese horseradish but tasting more like a hot mustard] on its side, and a little pile of gari [sweet thinly sliced young ginger] on the edge of the sushi board. Tip some soy [always on the table in a small jug] and edge some of the wasabi in, to your taste! Place a complete sushi in the soy/wasabi mix so it can soak into the rice base [my way, not the Japanese way], then with chopsticks, or even fingers if you must, eat and savour the exquisite taste. Follow with a small slice of the gari, and a sip of whatever you are drinking. My kind of lunch! Ryoshi has a number of different combination boards of sushi and sashimi [raw fish] or a combo of both. Other raw fish specials include their Tataki which is a Japanese salad of raw fish, a Tuna Carpaccio or Aji Tataki, a type of mackerel tartar. Chirashi Sushi is a bowl of various raw fish draped over sushi rice. Then at night the rooftop at Ryoshi Seminyak becomes Bali’s leading Jazz Club, which has now also re=opened, now on Mondays [19.30 – 22.30] and from August it will be live Jazz on both  Mondays and Fridays.