This roll was composed of spicy tuna and avocado wrapped with soy paper and topped with tuna, salmon, yellowtail and special sauces. Overall, I would rate this dish a 5/5 it was nothing short of amazing.įor my main dish, I ordered the Kaito sushi roll. The flavor was great without a fishy aftertaste, which is something that can destroy the experience of eating sushi.
#Kayto sushio plus
At Kaito, the fish does the same, plus it tasted so fresh. The flavor and consistency of the fish were impressive.Īt top sushi restaurants such as Morimoto or Nobu, the fish seems to melt in your mouth. In the middle was set a layer of avocado and then the lovely tuna. Around the edges was a brown sauce with watercress sprinkled about. Not only did it taste absolutely delicious, but the presentation was pretty and thought out. It definitely has good miso soup, there is no denying that.Īfter the miso soup came the tuna tartar, my personal favorite. It’s pretty hard to mess up miso soup as it is only composed of tofu, seaweed and vegetable broth. Next, the miso soup came in a small bowl, steaming hot with a Japanese soup spoon. Still, it’s always better to sit and enjoy it.įirst, I ordered a green tea that looked and tasted like authentic matcha-always nice to receive at a Japanese restaurant. Inside, it’s usually not crowded, and I have always been seated immediately and could easily fully finish my meal within one hour if I desired to. However, there is a friendly hostess ready to greet and seat you. Kaito doesn’t look as fancy as most sushi restaurants, but the food certainly makes up for the lack of decor.Īs you walk in, the lighting is quite bright and the ambience is, just like the outside of the establishment, plain and simple. The roll will be handed to you directly, relay race-style.Ĭhef Jang is Korean (something he says can be a point of contention in the traditional world of Japanese omakase), but if you get lucky, you might be served a traditional Korean-style ssam wrap made with delicious Wagyu beef and miso paste.When most people think of great sushi near Pelham, they think of Haiku or Sakura, but one place many don’t consider is a hidden gem on Palmer Avenue in Bronxville: Kaito Sushi.Ī first glance at the somewhat plain exterior of the restaurant might lead diners to not expect the best sushi in a ten mile radius of Pelham. The traditional hand roll uses tuna and green onion, with premium crispy roasted nori. What I like best about the omakase is the Chef's use of yakumi: the condiments and garnishes placed atop the the fish.Ĭitrus zest shows up a couple times on the menu: there's halibut served with orange rind and a secret ingredient inside (hint, it's a fruit).Īkami (the least fatty part of the tuna) has a delicious sprinkling of lime skin. A convenient little plate can be used to better transport your sushi from table to mouth. It ends up being a deliciously smoky bite after the smoke dissipates. The fish is supposed to sit there for the duration of the meal, and is eaten as the last courses, which adds some anticipation.
The first course, a salmon smoked with wood (hickory was used this time, but Jang says he'll use grape wood or hay sometimes) in a cloche is an exciting way to start. There are a few things that stand out to me about the process here.
Nor are there chopsticks the rule is to plop each piece of sushi in your mouth as soon as it hits the deck.Ī side of cubed pickled radishes is provided for palate cleansing between bites.
As per the custom, there's no soy sauce, ginger, or wasabi served here. Fish from the local market Newport aren't uncommon. Reserve your one-hour time slot for the Kaito Omakase, a set $55 menu where the itamae serves you 11 courses of nigiri sushi and a single hand roll. It's advised you get there 10 minutes early.Įxpect seafood like Hokkaido scallops, blowfish tuna, and horse mackerel from all over, including Japan, Europe, and South America. The spaciousness is almost jarring-I'm much more used to omakases being sleek, usually tiny, affairs-but I do like Chef Jang's style. Kaito is unexpectedly big, given the six-person limit at the bar, and it turns out that the larger lounging area in front is available for patrons after their omakase experience, where they can sip on pots of loose leaf teas post-sushi. It's a different story than more stringent omakase, where fish shipped all the way from Japan is favoured over other types brought direct from Canadian harbours. Unlike other omakase in the city, Kaito focuses on using seasonal saltwater fish for their sushi-the closer the better, when it comes to sourcing. The restaurant is headed by Chef Donghwi Jang, who has trained under Chef Yoshinaga Tsuyoshi of Kasa Moto and Shoushin repute. Kaito Sushi is a restaurant offering a single traditional set menu of refined Japanese sushi.
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