Raw Sushi Resaturant and Sake bar

[CherieV]

Three of us made it to Raw tonight and it was a great experience. The list of Sake was amazing and our server was very helpful when sorting through it.

I had an amazing appetizer of oysters. I can't remember the details real well (too much Sake ) but if you love oysters these were sublime.

My husband had the Gyoza and they were some of the best we have had.

We all shared three of the special maki rolls offered. Awesome presentation and extremely creative. One was spicy tuna based, another was eel and lobster, last one was avacado crunchy salmon? Not sure but they were wonderful.

There point of difference is the Maki rolls which there is many to choose from. We also ordered a few pieces of sashimi and sushi and they were lovely as well.

We had a really nice evening and were very well taken care of by our server.

We will return, often I expect!

[Greg Ling]

I'm glad you enjoyed it.

For the Gyoza we use fork from green meadow farms and add more fat to it, I think it makes a difference.

For the oysters one is tempura ,one is with a yuzu granita, one with a ginger cream and one shooter.

The sushi chef is Sam Yoon and not only is sushi good ,but he will drink you under the table with soju.

Edited February 19, 2006 by Greg Ling (log)

[phungi]

Haven't been there but someone was raving about the place last night... "best sushi in Philadelphia" was her statement...

[CherieV]

My husband and I went again tonight. Our service was a bit out of sorts and slow but luckily it was just us and we were in no hurry.

We had the pork gyoza again and they really may be the best we have ever had.

Also we had a selection of rolls, sushi, and sashimi which were nicely prepared and delicious.

The Sake list is awesome and we had Kaori Junmai Ginko Sake that we really enjoyed.

Despite a hick-up with service we enjoy it there and will continue to patronize.

[Greg Ling]

My husband and I went again tonight.  Our service was a bit out of sorts and slow but luckily it was just us and we were in no hurry.

We had the pork gyoza again and they really may be the best we have ever had.

Also we had a selection of rolls, sushi, and sashimi which were nicely prepared and delicious.

The Sake list is awesome and we had Kaori Junmai Ginko Sake that we really enjoyed. 

Despite a hick-up with service we enjoy it there and will continue to patronize.

←

Next time tell your server to tell the chef your a gulleteer and They are on the house.

[Greg Ling]

My husband and I went again tonight.  Our service was a bit out of sorts and slow but luckily it was just us and we were in no hurry.

We had the pork gyoza again and they really may be the best we have ever had.

Also we had a selection of rolls, sushi, and sashimi which were nicely prepared and delicious.

The Sake list is awesome and we had Kaori Junmai Ginko Sake that we really enjoyed. 

Despite a hick-up with service we enjoy it there and will continue to patronize.

←

Next time tell your server to tell the chef your a gulleteer and They are on the house.

←

I meant the gyoza ,not the sushi.

Gotta pay them bills

[CherieV]

My husband and I went again tonight.  Our service was a bit out of sorts and slow but luckily it was just us and we were in no hurry.

We had the pork gyoza again and they really may be the best we have ever had.

Also we had a selection of rolls, sushi, and sashimi which were nicely prepared and delicious.

The Sake list is awesome and we had Kaori Junmai Ginko Sake that we really enjoyed. 

Despite a hick-up with service we enjoy it there and will continue to patronize.

←

Next time tell your server to tell the chef your a gulleteer and They are on the house.

←

I meant the gyoza ,not the sushi.

Gotta pay them bills

←

Greg, your too kind. I come from the restaurant side and we are not complaining. Really! Just wanted people to be aware that they need to remember to be patient when servers and restaurants are new. Your servers are amazingly pleasant and that makes a huge difference. Especially on a busy Sat night when things aren't going perfect.

[Greg Ling]

My husband and I went again tonight.  Our service was a bit out of sorts and slow but luckily it was just us and we were in no hurry.

We had the pork gyoza again and they really may be the best we have ever had.

Also we had a selection of rolls, sushi, and sashimi which were nicely prepared and delicious.

The Sake list is awesome and we had Kaori Junmai Ginko Sake that we really enjoyed. 

Despite a hick-up with service we enjoy it there and will continue to patronize.

←

Next time tell your server to tell the chef your a gulleteer and They are on the house.

←

I meant the gyoza ,not the sushi.

Gotta pay them bills

←

Greg, your too kind. I come from the restaurant side and we are not complaining. Really! Just wanted people to be aware that they need to remember to be patient when servers and restaurants are new. Your servers are amazingly pleasant and that makes a huge difference. Especially on a busy Sat night when things aren't going perfect.

←

I did'nt mean because of the service,but because you said that they were the best you've had.But the servers are pretty green.

[KatieLoeb]

Philadining and I stopped into Raw this evening on a whim, just to try the dumplings everyone was raving about. We were both completely gobsmacked at how delicous everything was and how friendly and helpful the service was.

I'll wait until the inevitable food porn is posted to comment more, but I'll certainly agree with the prior statement that this is the best sushi in the city right now. WOW!

[philadining]

This was really the best kind of serendipity: Katie and I had grazed on lots of little bites at "A Taste of the Book and the Cook", and weren't especially hungry, but found ourselves drawn mysteriously toward Capogiro, because, you know, it's Capogiro. Well, that and we were hoping to purge the lingering flavors of a couple of truly egregious cocktails...

A funny thing happened on the way to Capogiro...

As we were walking toward the shrine of gelato, suddenly I remembered that CherieV had been raving about the Gyoza at Raw, and the lure of good dumplings is almost as strong as the gravitational pull of creamy gelato. So we popped in with the intent of simply getting a drink and trying these gyoza.

It, ummm... got a little out of hand. Just as we'd decided on trying a flight of 4 sakes, some dumplings and heck, while we're there, a little sashimi, and maybe something else... Chef Greg Ling came out, and after a little chatting, suddenly all sorts of wondrous dishes were arriving unbidden, and we only ended up paying for drinks and a small fraction of what we ate. Some days, life is really good.

Seriously, big thanks to Greg for his above-and-beyond generosity, we truly appreciated the opportunity to try a range of things from the menu. We're happy to report that every single thing was really delicious, well-thought-out and beautifully executed. I hope sharing these experiences with folks here is some payback for Raw.

And lest you readers think we were bought-off by comps from the kitchen, or were getting unusually good versions of the food, we got chatting with some other folks at the bar, who testified that the food has been first-rate at their many recent visits.

And as much as we like to support our fellow eGulleteers, and show our thanks for kind treatment, neither of us could bear the scorn the rest of you would heap on us if we gave false testimony, so it's with a clear conscience and great confidence that we'll tell you that everything we had was rocking good, some of the best sushi, and beyond, that we've ever had in Philly. Go, find out for yourself, you won't be sorry.

We started with a flight of 4 sakes: a Hakushika Chokara, a Miyanoyuki, a Ozeki Yamadanishiki, and an Okagura. All four were tasty in their own ways, and the side-by-side comparison was quite interesting. I really liked that particular Ozeki. They've got a really broad selection of Sakes, and our bartender told us they're planning on doubling it!

As we were sipping the sakes, an oyster shooter materialized.

A couple of small, sweet, plump oysters were accompanied by some cucumber and scallion in a sake bath. Delicate, fresh, complex, delicious.

Next the fabled Gyoza, the whole reason we were here in the first place.

They did not disappoint, they were crispy and juicy and full-flavored, helped along by the manager's own dipping sauce (Greg, stick with this sauce, it's better than a Ponzu would be!) As we originally intended, I'd drop in to this place just to have some sake and these boys...

The mixed Sashimi appetizer was WAY bigger than I'd pictured, and just perfect.

Really fresh fish, beautifully sliced and presented - the Sushi chef's got some serious knife skillz....

I'm not sure I expected to see sweetbreads here.

These were freaking immorally good. Greg's been putting anything that's not bolted-down into the sous-vide bath lately, and he's got the sweetbreads pegged: these were creamy and smooth, but with a nice crust from a final crisp-up. Beets, microgreens, grapefruit and some nice citrusy sauce rounded this plate out nicely. Another serious high-point.

And of course, while at a sushi bar, you'd expect to get Bacon and Eggs

More sous-vide hijinks resulted in some tender, intense pork belly, holding up a poached (quail?) egg. Maybe a little out-of-context, but I don't care, it was freaking great.

Perhaps more in the genre, but as big a surprise, was a warm stuffed Squid, adorned with roe.

I know I'm sounding like a broken record here, but this was amazing, maybe the best thing all night. Ika is on the regular menu, and you might end up with something like this, but this was the sushi chef's special preparation for the night, so it might be different in future versions. This one was the best squid I've had in a sushi bar, by far.

But the real reason I go to sushi bars is for their hot chocolate....

We were tipped-off about this drink by the guys sitting next to us, and they say the dark version is awesome too. In this case, a light, frothy white chocolate liquid was mixed with sake, and adorned with cinnamon. Unexpectedly delicious.

I have to say that I was skeptical abut this place when i first noticed it. It was probably an opening party or something, but the first time I saw them open, there was a velvet rope outside, throbbing techno emanating from the inside, and that's all i needed to know, it didn't seem like a place for me. I think it does get to be a bit of a scene late on fridays and saturdays, but when we were there, on a weeknight, it was totally chill. It's an attractive place, with nice decor and lighting, good music, and probably the most surreal-yet-zen restrooms I've ever seen. It's hard to explain, just go...

We sat at the bar, and everyone was REALLY nice, helpful, friendly, and informed. Obviously we benefitted from chef Greg being a little bored on a slow night, and from the fact that they're still new, and want to get the word out, I certainly don't expect anything like this experience again. Regardless, I have no hesitation about recommending this place, clearly both the hot side and the cold side are operating at a high level, and putting out some interesting and delicious food.

I'll probably avoid the weekends, but I'll be back for sure, probably sitting at the bar on a weeknight. I suggest you try the same thing!

Thanks again to Greg and everyone at Raw, we were very impressed. And we'll be back.

[Jeff L]

This was really the best kind of serendipity: Katie and I had grazed on lots of little bites at "A Taste of the Book and the Cook", and weren't especially hungry, but found ourselves drawn mysteriously toward Capogiro, because, you know, it's Capogiro. Well, that and we were hoping to purge the lingering flavors of a couple of truly egregious cocktails...

A funny thing happened on the way to Capogiro...

As we were walking toward the shrine of gelato, suddenly I remembered that CherieV had been raving about the Gyoza at Raw, and the lure of good dumplings is almost as strong as the gravitational pull of creamy gelato.  So we popped in with the intent of simply getting a drink and trying these gyoza.

It, ummm... got a little out of hand.  Just as we'd decided on trying a flight of 4 sakes, some dumplings and heck, while we're there, a little sashimi, and maybe something else... Chef Greg Ling came out, and after a little chatting, suddenly all sorts of wondrous dishes were arriving unbidden, and we only ended up paying for drinks and a small fraction of what we ate. Some days, life is really good.

Seriously, big thanks to Greg for his above-and-beyond generosity, we truly appreciated the opportunity to try a range of things from the menu. We're happy to report that every single thing was really delicious, well-thought-out and beautifully executed. I hope sharing these experiences with folks here is some payback for Raw.

And lest you readers think we were bought-off by comps from the kitchen, or were getting unusually good versions of the food, we got chatting with some other folks at the bar, who testified that the food has been first-rate at their many recent visits.

And as much as we like to support our fellow eGulleteers, and show our thanks for kind treatment, neither of us could bear the scorn the rest of you would heap on us if we gave false testimony, so it's with a clear conscience and great confidence that we'll tell you that everything we had was rocking good, some of the best sushi, and beyond, that we've ever had in Philly. Go, find out for yourself, you won't be sorry. 

We started with a flight of 4 sakes: a Hakushika Chokara, a Miyanoyuki, a Ozeki Yamadanishiki, and an Okagura.  All four were tasty in their own ways, and the side-by-side comparison was quite interesting. I really liked that particular Ozeki. They've got a really broad selection of Sakes, and our bartender told us they're planning on doubling it! 

As we were sipping the sakes, an oyster shooter materialized.

A couple of small, sweet, plump oysters were accompanied by some cucumber and scallion in a sake bath. Delicate, fresh, complex, delicious.

Next the fabled Gyoza, the whole reason we were here in the first place.

They did not disappoint, they were crispy and juicy and full-flavored, helped along by the manager's own dipping sauce (Greg, stick with this sauce, it's better than a Ponzu would be!)  As we originally intended, I'd drop in to this place just to have some sake and these boys...

The mixed Sashimi appetizer was WAY bigger than I'd pictured, and just perfect.

Really fresh fish, beautifully sliced and presented - the Sushi chef's got some serious knife skillz....

I'm not sure I expected to see sweetbreads here.

These were freaking immorally good. Greg's been putting anything that's not bolted-down into the sous-vide bath lately, and he's got the sweetbreads pegged: these were creamy and smooth, but with a nice crust from a final crisp-up. Beets, microgreens, grapefruit and some nice citrusy sauce rounded this plate out nicely. Another serious high-point.

And of course, while at a sushi bar, you'd expect to get Bacon and Eggs

More sous-vide hijinks resulted in some tender, intense pork belly, holding up a poached (quail?) egg. Maybe a little out-of-context, but I don't care, it was freaking great.

Perhaps more in the genre, but as big a surprise, was a warm stuffed Squid, adorned with roe.

I know I'm sounding like a broken record here, but this was amazing, maybe the best thing all night.  Ika is on the regular menu, and you might end up with something like this, but this was the sushi chef's special preparation for the night, so it might be different in future versions. This one was the best squid I've had in a sushi bar, by far.

But the real reason I go to sushi bars is for their hot chocolate....

We were tipped-off about this drink by the guys sitting next to us, and they say the dark version is awesome too. In this case, a light, frothy white chocolate liquid was mixed with sake, and adorned with cinnamon. Unexpectedly delicious.

I have to say that I was skeptical abut this place when i first noticed it. It was probably an opening party or something, but the first time I saw them open, there was a velvet rope outside, throbbing techno emanating from the inside, and that's all i needed to know, it didn't seem like a place for me.  I think it does get to be a bit of a scene late on fridays and saturdays, but when we were there, on a weeknight, it was totally chill. It's an attractive place, with nice decor and lighting, good music, and probably the most surreal-yet-zen restrooms I've ever seen. It's hard to explain, just go...

We sat at the bar, and everyone was REALLY nice, helpful, friendly, and informed.  Obviously we benefitted from chef Greg being a little bored on a slow night, and from the fact that they're still new, and want to get the word out, I certainly don't expect anything like this experience again. Regardless, I have no hesitation about recommending this place, clearly both the hot side and the cold side are operating at a high level, and putting out some interesting and delicious food.

I'll probably avoid the weekends, but I'll be back for sure, probably sitting at the bar on a weeknight. I suggest you try the same thing!

Thanks again to Greg and everyone at Raw, we were very impressed. And we'll be back.

←

You know there are recommendations and then there is what you've just posted. While it's always nice to read what other E-Gullet folks have to say about places, new or old, nothing comes close to the high quality pictures that we've been fortunate enough to behold.

Jeff, I seriously think you are missing a career opportunity here. I know you love producing, but dude, think of Gourmet, Bon Appetite, Food and Porn, etc.

Keep up the great work, we love it and I'll be checking out Raw real soon.

[Diann]

Serendipity strikes again!

I was just rushing over to eGullet to post about the thumbs-up review from Philadelphia Weekly. So between this and the raves from Jeff, Katie and CherieV, Raw is looking pretty good. I have to try those gyoza!

[KatieLoeb]

A picture speaks a thousand words. This is why it was so much easier for me to wait for our friend Philadining to post the photos of our stunning meal at Raw.

Honestly, everything was soooo good! Beautiful presentations, combinations of flavors and incredibly high quality ingredients. Apparently Chef Greg Ling has managed to get a hot tub sized sous vide bath installed in the back and is having fun with his new toy. The results are amazing.

I have to say that those sweetbreads were positively the best thing I've ever tasted. The texture was indescribable. Still a bit of light crunch on the outside and the insides were tender and spongy, just like they should be. These caused an attack of "eyes-closed-bliss-face". Really delicious.

I also have to back up what CherieV said upthread. The bartender was quite knowledgeable about the sake selection and quite helpful in explaining the selections we had in our flight of four. The sake were all delicious as well, but I agree that the Ozeki was the most complex and interesting of the four. But there wasn't a bad one in the bunch. A very well thought out flight and a bargain to boot. I can't think of anywhere else I could enjoy so many varieties of sake in such a pleasant atmosphere. The bar is very sleek and sexy, and the vibe inside the restaurant is very Zen. Small candles flickering everywhere, nice clean lines. A really pleasant place to go eat the best Japanese food I've had within the city limits.

My thanks to Greg and staff for making our evening such a treat. I know they'll be seeing me again very soon.

[KatieLoeb]

And as if by clairvoyance, Kirsten Henri's review of Raw: Ooh Baby, I Like It Raw appears in today's Philadelphia Weekly.

Congrats to Executive Chef Greg Ling and Sushi Chef Sam Yoon for the kudos to their excellent dishes!

[Greg Ling]

And as if by clairvoyance, Kirsten Henri's review of Raw:  Ooh Baby, I Like It Raw appears in today's Philadelphia Weekly.

Congrats to Executive Chef Greg Ling and Sushi Chef Sam Yoon for the kudos to their excellent dishes!

←

Thanks Katie,I did not sleep for a few days because I wasn't sure how it was gonna come out.

I am glad y'all liked everything.I will try to make it to your place this week.

[KatieLoeb]

And as if by clairvoyance, Kirsten Henri's review of Raw:  Ooh Baby, I Like It Raw appears in today's Philadelphia Weekly.

Congrats to Executive Chef Greg Ling and Sushi Chef Sam Yoon for the kudos to their excellent dishes!

←

Thanks Katie,I did not sleep for a few days because I wasn't sure how it was gonna come out.

I am glad y'all liked everything.I will try to make it to your place this week.

←

Wow, really? You were remarkably calm last night! Not bad for a guy with an imminent review...

[Greg Ling]

And as if by clairvoyance, Kirsten Henri's review of Raw:  Ooh Baby, I Like It Raw appears in today's Philadelphia Weekly.

Congrats to Executive Chef Greg Ling and Sushi Chef Sam Yoon for the kudos to their excellent dishes!

←

Thanks Katie,I did not sleep for a few days because I wasn't sure how it was gonna come out.

I am glad y'all liked everything.I will try to make it to your place this week.

←

Wow, really? You were remarkably calm last night! Not bad for a guy with an imminent review...

←

Ross Essner taught me to never let them see you sweat. And I also had a few sakes at that point.

[Rich Pawlak]

This was really the best kind of serendipity: Katie and I had grazed on lots of little bites at "A Taste of the Book and the Cook", and weren't especially hungry, but found ourselves drawn mysteriously toward Capogiro, because, you know, it's Capogiro. Well, that and we were hoping to purge the lingering flavors of a couple of truly egregious cocktails...

A funny thing happened on the way to Capogiro...

As we were walking toward the shrine of gelato, suddenly I remembered that CherieV had been raving about the Gyoza at Raw, and the lure of good dumplings is almost as strong as the gravitational pull of creamy gelato.  So we popped in with the intent of simply getting a drink and trying these gyoza.

It, ummm... got a little out of hand.  Just as we'd decided on trying a flight of 4 sakes, some dumplings and heck, while we're there, a little sashimi, and maybe something else... Chef Greg Ling came out, and after a little chatting, suddenly all sorts of wondrous dishes were arriving unbidden, and we only ended up paying for drinks and a small fraction of what we ate. Some days, life is really good.

Seriously, big thanks to Greg for his above-and-beyond generosity, we truly appreciated the opportunity to try a range of things from the menu. We're happy to report that every single thing was really delicious, well-thought-out and beautifully executed. I hope sharing these experiences with folks here is some payback for Raw.

And lest you readers think we were bought-off by comps from the kitchen, or were getting unusually good versions of the food, we got chatting with some other folks at the bar, who testified that the food has been first-rate at their many recent visits.

And as much as we like to support our fellow eGulleteers, and show our thanks for kind treatment, neither of us could bear the scorn the rest of you would heap on us if we gave false testimony, so it's with a clear conscience and great confidence that we'll tell you that everything we had was rocking good, some of the best sushi, and beyond, that we've ever had in Philly. Go, find out for yourself, you won't be sorry. 

We started with a flight of 4 sakes: a Hakushika Chokara, a Miyanoyuki, a Ozeki Yamadanishiki, and an Okagura.  All four were tasty in their own ways, and the side-by-side comparison was quite interesting. I really liked that particular Ozeki. They've got a really broad selection of Sakes, and our bartender told us they're planning on doubling it! 

As we were sipping the sakes, an oyster shooter materialized.

A couple of small, sweet, plump oysters were accompanied by some cucumber and scallion in a sake bath. Delicate, fresh, complex, delicious.

Next the fabled Gyoza, the whole reason we were here in the first place.

They did not disappoint, they were crispy and juicy and full-flavored, helped along by the manager's own dipping sauce (Greg, stick with this sauce, it's better than a Ponzu would be!)   As we originally intended, I'd drop in to this place just to have some sake and these boys...

The mixed Sashimi appetizer was WAY bigger than I'd pictured, and just perfect.

Really fresh fish, beautifully sliced and presented - the Sushi chef's got some serious knife skillz....

I'm not sure I expected to see sweetbreads here.

These were freaking immorally good. Greg's been putting anything that's not bolted-down into the sous-vide bath lately, and he's got the sweetbreads pegged: these were creamy and smooth, but with a nice crust from a final crisp-up. Beets, microgreens, grapefruit and some nice citrusy sauce rounded this plate out nicely. Another serious high-point.

And of course, while at a sushi bar, you'd expect to get Bacon and Eggs

More sous-vide hijinks resulted in some tender, intense pork belly, holding up a poached (quail?) egg. Maybe a little out-of-context, but I don't care, it was freaking great.

Perhaps more in the genre, but as big a surprise, was a warm stuffed Squid, adorned with roe.

I know I'm sounding like a broken record here, but this was amazing, maybe the best thing all night.  Ika is on the regular menu, and you might end up with something like this, but this was the sushi chef's special preparation for the night, so it might be different in future versions. This one was the best squid I've had in a sushi bar, by far.

But the real reason I go to sushi bars is for their hot chocolate....

We were tipped-off about this drink by the guys sitting next to us, and they say the dark version is awesome too. In this case, a light, frothy white chocolate liquid was mixed with sake, and adorned with cinnamon. Unexpectedly delicious.

I have to say that I was skeptical abut this place when i first noticed it. It was probably an opening party or something, but the first time I saw them open, there was a velvet rope outside, throbbing techno emanating from the inside, and that's all i needed to know, it didn't seem like a place for me.  I think it does get to be a bit of a scene late on fridays and saturdays, but when we were there, on a weeknight, it was totally chill. It's an attractive place, with nice decor and lighting, good music, and probably the most surreal-yet-zen restrooms I've ever seen. It's hard to explain, just go...

We sat at the bar, and everyone was REALLY nice, helpful, friendly, and informed.   Obviously we benefitted from chef Greg being a little bored on a slow night, and from the fact that they're still new, and want to get the word out, I certainly don't expect anything like this experience again. Regardless, I have no hesitation about recommending this place, clearly both the hot side and the cold side are operating at a high level, and putting out some interesting and delicious food.

I'll probably avoid the weekends, but I'll be back for sure, probably sitting at the bar on a weeknight. I suggest you try the same thing!

Thanks again to Greg and everyone at Raw, we were very impressed. And we'll be back.

←

You know there are recommendations and then there is what you've just posted. While it's always nice to read what other E-Gullet folks have to say about places, new or old, nothing comes close to the high quality pictures that we've been fortunate enough to behold.

Jeff, I seriously think you are missing a career opportunity here. I know you love producing, but dude, think of Gourmet, Bon Appetite, Food and Porn, etc.

Keep up the great work, we love it and I'll be checking out Raw real soon.

←

I swear, some people have ALL the luck!

[Greg Ling]

hey rich just come in and let me know youre in and I will take care of you

[stephenc]

lookin' good.

[arice]

Greg,

will you be opening for lunch?

- arice

[Greg Ling]

Greg,

will you be opening for lunch?

- arice

←

I think we will try to open for lunch in a month to six weeks.

[MarketStEl]

And as if by clairvoyance, Kirsten Henri's review of Raw:  Ooh Baby, I Like It Raw appears in today's Philadelphia Weekly.

Congrats to Executive Chef Greg Ling and Sushi Chef Sam Yoon for the kudos to their excellent dishes!

←

While the hot kitchen and sushi bar are quite serious about the food they're putting out-most of which is seriously good-the atmosphere is anything but serious. The sushi chefs are grooving behind the sushi bar to the mellow lounge music, and the suede booths are comfy. You won't have to worry here about offending the chef by putting wasabi in your soy sauce. (emphasis added)

You mean to tell me that I've been committing a major culinary faux pas for all these years?

I'm mortified, I tell you. I'll just have to cover the soy sauce dish with my overcoat while I engage in illicit activity henceforth, I guess.

(So what am I supposed to do with the wasabi, anyway?)

Anyway: I live in the neighborhood, so I guess it's way past time for me to stop by and check it out. Maybe I can convince a fellow PGMCer to join me after tomorrow's performance. (I've been invited to Zanzibar Blue by a fellow second tenor after tonight's.)

[philadining]

...You won't have to worry here about offending the chef by putting wasabi in your soy sauce. (emphasis added)

You mean to tell me that I've been committing a major culinary faux pas for all these years?

I'm mortified, I tell you. I'll just have to cover the soy sauce dish with my overcoat while I engage in illicit activity henceforth, I guess.

(So what am I supposed to do with the wasabi, anyway?)

←

Scandalous!!! Next thing, you're going to tell us you dip the rice side of your sushi in the soy sauce!!

What the writer is referring to is that the very common American custom of loading the soy up with wasabi and then soaking the rice in it, is frowned-upon at the most traditional, high-end places. Of course those sushi chefs are too scrupulously polite to poke you in the eye with a chopstick as punishment, but it'll peg you as an unsophisticated sushi-eater. A little wasabi and/or soy on the fish, as needed...

In the end, one should do whatever makes it tastes good, and this reviewer was indicating that they're pretty laid-back at Raw, and probably won't scold you about things like that. But loading up your soy with tons of wasabi and then soaking the rice in it is the culinary equivalent of shaking tons of salt and pepper on your food before tasting it, or dousing your plate with ketchup: one would hope that at any nice restaurant, no matter the ethnicity, that kind of thing isn't necessary!

Edited March 11, 2006 by philadining (log)

[I_call_the_duck]

...You won't have to worry here about offending the chef by putting wasabi in your soy sauce. (emphasis added)

You mean to tell me that I've been committing a major culinary faux pas for all these years?

I'm mortified, I tell you. I'll just have to cover the soy sauce dish with my overcoat while I engage in illicit activity henceforth, I guess.

(So what am I supposed to do with the wasabi, anyway?)

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Scandalous!!! Next thing, you're going to tell us you dip the rice side of your sushi in the soy sauce!!

What the writer is referring to is that the very common American custom of loading the soy up with wasabi and then soaking the rice in it, is frowned-upon at the most traditional, high-end places. Of course those sushi chefs are too scrupulously polite to poke you in the eye with a chopstick as punishment, but it'll peg you as an unsophisticated sushi-eater. A little wasabi and/or say on the fish, as needed...

In the end, one should do whatever makes it tastes good, and this reviewer was indicating that they're pretty laid-back at Raw, and probably won't scold you about things like that. But loading up your soy with tons of wasabi and then soaking the rice in it is the culinary equivalent of shaking tons of salt and pepper on your food before tasting it, or dousing your plate with ketchup: one would hope that at any nice restaurant, no matter the ethnicity, that kind of thing isn't necessary!

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Actually, I never realized that one wasn't supposed to do it that way, but now that you mention it, it makes perfect sense.

Great pics, philadining. Dare I ask how much a dinner there will set us back?