Nashvillians are no strangers to sushi, with izakayas and sushi restaurants popping up monthly. But the beautiful Sushi-San in 12th South, is taking fresh to a whole new level. A whole Balfegó Bluefin Tuna, sustainably sourced from Spain, is brought into the restaurant every other day, and broken down on site by Master Sushi Chef Kaze Chan.
Chan’s innovative take on Japanese cuisine previously garnered the attention of, and recommendation by the Michelin Guide, as well from Travel & Leisure in 2009, in his role as Executive Sushi Chef and Partner for Macku Sushi in Chicago.
According to Chan, acquiring a 200 to 250 pound fish is not only more cost efficient but allows for zero waste, as even the scrapings of meat from around the center bone is recovered. Similar to the different cuts of beef, the fish provides different parts with their own sushi nomenclature. Here is a breakdown:
Nakaochi, a collection of delicious fatty and lean scrapings of meat from the center bone.
Kamatoro, the collar meat–the most expensive part along with the cheek.
Akami, the lean meat extracted from the inside of the tuna, and most commonly used. It’s silky texture, and red color is used to make sashimi and sushi rolls.
Otoro, the second most expensive meat found on the bellyside.
Chutoro, fatty in texture, melts in your mouth, this meat sits between the Akami and Otoro, providing a fusion of both textures and flavors.
Signature dishes on the menu at Sushi-San includes, Beef ‘N Bop Sizzling Rice, the Deluxe Nigiri Megatron San-Sets, and Mr. Maguro San-Set, which includes a taste of Akami, Otoro, and Chutoro. Also Wagyu Tartare, and Spicy Tuna over crispy rice, Ponzu Yellowtail Sashimi, and the Kabayaki Eel Maki Rolls.
We finished the satisfying meal with the Japanese Butter Cake. Generous in size, and doused in a Japanese Mars Iwai whiskey glaze, balanced with a delicious whipped cream.
The restaurant has more than 70 brands of Japanese Whiskey and a large selection of sake. We’ll be back soon.
Sushi-San
