|
12/11/24 Omakase lunch at Moriyama Sushi |
The term omakase means, literally, “I’ll leave it to
you.” In Japanese cuisine, it means entrusting the chef to prepare a special
meal without any choice or substitution – or sometimes even knowledge of what
you will receive. The menu is usually based on what’s fresh or featured that
day. It’s a pricey and potentially chancy indulgence. I’d only ever had omakase
once, and that was in Japan when a relative paid for and made all the meal decisions.
That was during my first trip there in 2001, and I think I hadn’t developed my
taste for sushi enough to appreciate the meal as much as I would now.
|
From left: Hokkaido sea urchin, king salmon belly, black sea bream |
I’ve always wanted to try it again, but this time I also
wanted to sketch the meal. After sketching at Moriyama Sushi last summer and then dining there again with a friend a couple of months ago, I
knew that it would be the right place to sketch omakase: It has just the right relaxed,
quiet ambiance.
Seated at Moriyama’s sushi bar (which is the best place
to be for omakase so you can watch the chef at work and ask questions), I could
see chef Richard moving quickly to prepare my nigiri (a slice of fish with a
small bite of rice under it), occasionally grabbing a butane torch to sear some
fish. He served them to me three at a time, which was an ideal pace for
sketching and then eating. (I meant to photograph all nine pieces as they were
presented, but I got so excited about the second three that I forgot and scarfed
them down immediately after sketching.)
|
From left: bluefin tuna, Atlantic salmon belly, amber jack |
Each nigiri was garnished with a tiny dab of something in a
contrasting color that he described, but my food revery kept me from paying
much attention to details. I did pay attention to the name of each type of fish
as he presented it so that I could label my sketch accurately (and for future
reference).
As you might guess, I was plenty full after devouring nine
lovely nigiri, but I had just enough space – both in my stomach and on my sketchbook
page – for a colorful dessert: One scoop each of ube and matcha flavored mochi
ice cream. The long toothpicks are the utensils!
It took me a while to articulate why this style of eating is
such a different experience from most: In general, we are all used to being
served one main entrée. We take the first delicious bite, and we know
we will continue to enjoy it until it’s gone. With a series of sushi being
prepared one at a time, each is unique. The one in my mouth is so good that I wish
I had another to follow, yet I know it’s the only one I’ll get (at least in
that meal). The next one may be as good or possibly even better, but in any
case, the one in my mouth will soon be just a happy memory. It’s similar to the way
the Japanese anticipate and cherish the brief blossoming of cherry trees
each spring: Their beauty is precious because it’s fleeting. That’s what
it’s like to eat omakase sushi – fleeting deliciousness.
|
Mochi ice cream for dessert! |
That fantastic meal and sketching it was my reward. Read on to learn why I
deserved it:
Even before I had planned my general downsizing project, I knew I
had to dispose of Greg’s aged tower PC. Before I could do that, however, I had
to go through the hard drive to copy anything I wanted to retain –
specifically, all the photos he had taken during the past 20 or so years, especially from our travels. I
also needed to go through data files in case any of those had to be retained.
On the face of it, this task seems like it should have been easier
than physically sorting numerous file cabinets and bankers boxes full of paper:
All I had to do was click on folders and drag them around. Data has no weight
or dust. Nonetheless, it felt hugely daunting, and I procrastinated mightily –
for 10 months. When I finished cleaning out literally everything else in the office,
the only thing left was the elephant in the room.
After all that procrastination, it took me only two days to
finish, and most of that time was totally passive: Drag folders and then walk away
to do something else while the files took hours to copy (a total of 4 terabytes!).
Afterwards I laughed at myself ruefully when I figured I had spent a hundred times
more energy and time fussing and procrastinating than I did on completing the
task itself! The best part is that now that the room contains nothing but
office furniture, I can start moving my studio in.
Between omakase courses, I worked on the sketch journal page
below. Initially I had considered putting my journaling on the same page with
the omakase, but I knew it would turn into a crowded mess, and those beautiful
nigiri deserved their own space on the page.
|
12/11/24 Moriyama Sushi |