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And after such an experience, do I go to a Japanese restaurant in Kaunas again? Really here?
Seriously. I did not write any city, especially my native Kaunas which is the most welcoming, friendly, clean and beloved city in Lithuania. And although the new restaurant “Hattori Sushi” is very close to that terrible one, also on Laisvės Alley, A. Mickevičiaus Street, I am not afraid at all. I am ready for a new experience. Also, I am a pro after all and I can calmly judge food games over and over again because restaurants are my gyms, my rings, and my stadiums.
Hattori Sushi is a small restaurant with only a few dozen seats inside (and more on the wide sidewalk outside), and when you arrive you are greeted with good things: first, a large portrait of a Japanese chef on the wall (fresco on plaster, not a work in a frame) and perception that although it produces (among other things) hot sushi fried in oil, there is a normal extraction of odors, steam and other things. When you feel like a deep fryer in a restaurant hall, as sometimes happens, it is not very good and all thoughts are on getting outside faster. There was no problem here, and when there is no problem, you’re good to go.
The menu is small, and it’s a shame there was no wagyu meat, so there were no dishes with it – but it is really better to tell guests that the product does not have the right product than to try to swap the product for the wrong one (all remember a minute of ramen broth with floating Panevėžys fillet pieces, here from that other restaurant in Kaunas, sorry for comparing us, I don’t even compare, because here there is nothing to compare your finger to a thing, I just tell you how sometimes it is in the life).
This is what we order to taste various sushi and also tuna and eel sashimi (well, technically eel, unagi, there is no sashimi fish because it is in the sauce, and the sashimi is already made with raw products, raw fish or octopus, but here is a technical detail that nothing fundamentally changes, in many parts of the world and in Japan itself unagi is served on a sashimi plate). Since the sashimi was brought out first, we were a bit upset that it was the weakest dish of the whole lunch. The tuna was of poor quality, poorly cut and spread, and the eel was pointed, not even the best. Radish, daikon, may also need to be grated less grated – traditionally grated with long strands; but here is a trifle.
So we wanted this restaurant to be successful, and it seemed like if it kept up like this, it wasn’t news.
But things were better. The roll with pink fish, decorated with gold, was professionally made and is more reminiscent of the favorite sushi interpretations of the Chinese (the Japanese produce in a very ascetic way, while the Chinese, on the contrary, like so much decoration, primer , and if you can still put edible gold in, that’s great – guests feel luxurious). I liked. The avocado inside (which is already an American influence on the art of sushi here) was of excellent quality and the ingredients were balanced.
On the other rolls: both the soft shell crab, like the cream cheese, and the fried with the eel in it, everything was fine, except maybe all the revolutions should stop somewhere, and I would take the tomato out of it like ingredient ASAP of that fried unagi roll, and maybe I’m not as open to innovation as I could be. By the way, if you frown and move your eyebrows, it is certainly not a Lithuanian invention to turn Philadelphia into sushi cheese: this is the case in America, and in Japan itself, because the Japanese are not sensitive to the interpretation of their recipes and voluntarily adopt fashions returning from abroad. For example, hot and fried sushi did not originate in Japan, but accepted them, just as we would accept zeppelins, which would start to be made somewhere in Brazil with a sweet potato grater with minced meat inside and with pine nuts instead of chicharrones ).
We liked that the fried layer of hot sushi was light and not soaked in grease.
We had just two types of nigiris (where a piece of fish or shellfish is on a dough of rice), and these were great, dainty, but with herb decoration (modern nigir style). And it is also good that the nigiri are assembled in two units, like in Japan. In Lithuania, the price of a nigiri is written for one, to make it look cheaper.
The service was precise and clear. It may not be the most difficult thing in the world, to make the waiter know all the dishes and not have to ask anything, but how many restaurants do not arrive and do not even try to get it?
In two of us we paid 59 EUR and tips, we were pleasantly free (although we could not consume all the abundance) and, I think, such restaurants are necessary not only in Kaunas: even in Vilnius it would not bring any shame. Four out of five geese.
Hattori Sushi, A.Mickevičiaus st. 19, Kaunas. Tel: +370 607 76557. Facebook profile.
Monday to Thursday from 11:00 to 23:00, Friday and Saturday from 11:00 to midnight, Sunday from 11:00 to 20:00.
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