Posted by: Jessie | September 21, 2010

Ichiban


One of my co-workers said Ichiban is her favorite sushi place, so Eric and I decided to give it a try.  We went Sunday night, which happened to be the last night of Restaurant Week.  They had a special three course menu that showcased a variety of items from thier regular menu.  This is a nice idea because it gets people to try things that they would not ordinarily try.  Usually I would just order a bunch of sushi.

For our appetizer we both had the Seafood Cream Croquette.  Wow.  I’ve never had anything like it before.  On the outside it was a crispy fried shell, on the inside was a cream-of-seafood soup.  It was served on a bed of salad with a creamy dill dressing.

Seafood Croquettes

The next course was the sushi course.  I had the mini-sashimi sampler.  It had three pieces of sashimi.  A piece of yellowtail, salmon, and tuna.  It was excellent.  Actually, that was the best piece of salmon sashimi I have ever had!  Eric had the Crunch Roll, made with eel, avacado, and topped with tempura.

Mini Sashimi Plate

Crunch Roll

Next came our entrees.  I had the Macadamia Crusted Tilapia.  It was served over shitake, carrots and bok choy, in ginger lemongrass buerre blanc.  This is not something I would expect at a Japanese restaurant.  I guess that is where the “fusion” comes in.  Buerre blanc is French, but ginger and lemongrass flavors are typical Asian.  The tilapia was crispy on the outside, the delicate flavor of the macadamia was well balanced with the sauce.  This rich dish was delish.

Macadamia Crusted Tilapia

Eric had seared duck breast, served with shitake mushrooms, bok choy, and hoison barbecue sauce.  He says “It was lovely.  Duck breast has all the tender richeness of a beef filet with a lot less fat and calories.  People think duck is greasy or fatty, but the fat is in a thin layer on the outside the meat itself is very lean.  Highly recommended.”

Seared duck breast, with bok choy, shitake, and hoisin sauce

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