Thursday night, in-and-out of Bako on business. A Thursday in Bakersfield usually means restaurants get their deliveries from LA that day; translation: fresh fish. And Miyoshi had a special, Uni or sea urchin.
While I’m a sucker for the ubiquitous spicy tuna, I also ordered some basic nigiri for my meal and hot tea to wash it all down. The spicy tuna was what I expected, a good offering, not too spicy and the fish didn’t taste funky as Miyoshi could very well be using older tuna or blood lines so as not to waste anything. Neither was the fish a heavily mayonaised style either. A fine, bulk pedestrian starter.
Upon initial inspection, my unagi seemed to be previously broiled rather than immediately broiled prior to service. I’ve had it both ways and I think I like immediately broiled because it adds a bit of texture to the eel. The flavors were fine, but the texture was limp and temperature was sushi-case cold. Not bad or poorly prepared, just not what I care for with my unagi.
The albacore nigiri was previously seared and peppered before put into the sushi case. The albacore was sliced, placed on rice, garnished with green onion and dressed with ponzu. Solid offering. Once again, I’ve eaten albacore completely raw and slightly seared. Again, like the unagi before, if the chef decides to sear the tuna, then I would rather have it freshly seared rather than pre-seared. Otherwise, just give me the fish raw and garnish and season appropriately.
But of course the highlight was the uni or sea urchin. Uni is one of those that needs to be eaten fresh. Fortunately for me, I was the first one to order uni that evening as the sushi chef eagerly pointed out.
Fresh and lovely, I ordered two rounds. Somewhat briny, mouthfillingly rich and unctuous, uni is not for everyone I realize, but it is for me. There was no way anyone could have screwed this up. Remove uni, place on rice wrapped in seaweed. Serve.
I’d say my overall experience was fine. Everyone was pleasant. While I can quibble about preparation styles and worry about other “Developed-World Problems” in my life, I wouldn’t hesitate to come back to Miyoshi. They did use a caulking gun to pump out their wassabi, which might be interesting if you're a contractor (you @Custom_Drywall). However, I might adjust my ordering style to purely fresh, non-pre-prepared sushi and nigiri fish.