Asahi Sushi Ramen: Sushi Paradise

(Continued from Page 15) to heat up for us.

Others in the group chose either the Tuna Sushi or the Bento Box (Teriyaki, Nigimaki, Tempura, or Sushi), along with side orders of Spicy Mayonnaise and Fried Rice. Everyone agreed their choices were delicious and satisfying. The Banana Tempura Special for dessert was a perfect closing statement for this meal. WOW! Decadently delicious is an understatement.

After dinner, I got to sit down with Tina Lin again to continue my education in the art of Sushi. Ms. Lin advised me that Asahi uses only the freshest, highest-grade sushi quality fish (not all Sushi restaurants do), which is picked up regularly (all Daily Specials are picked up that morning). According to Ms. Lin, “The best sushi restaurants take great care in sourcing their seafood, as well as all their sushi ingredients, from a reputable fishmonger or market.” All of Asahi’s fish is acquired from a trusted Japanese company in South Jersey. She continued, “All Asahi’s sushi/sashimi is prepared by a highly trained Chef using only those high quality, fresh items, and all their food is prepared in an authentic, traditional consistent manner.

Ms. Lin said that her mother was also a restauranteur and communicates closely with her restaurant-owning relatives in Japan to discuss the latest recipes and best seasonal options. Yes, Asahi’s menu does change seasonally to keep everything fresh and meet demands. I also learned, and something that most people do not realize, that skilled sushi chefs, those who prepare truly authentic Japanese sushi, must go through years of rigorous training, often up to ten years, to become an itamae, or sushi master and that Asahi Chef Frank Chen (a cousin) went through that demanding training. The result of that training is evident from your first bite.

Expert knife skills are imperative to cut different types of fish expertly and precisely to bring out the best pieces of the fish. In sushi preparation, rice and the careful mixing of sauces and arrangement of other ingredients must also be very exact. Neatness and accuracy are crucial to present a visually stunning and deliciously perfect piece of sushi for every guest. In addition, preparing sushi rice is a special process that requires precision and consistency. Finally, knowing which ingredients work well together is crucial to a successful sushi dish.

Proper etiquette, eating techniques, freeze storage, and much more can add to your knowledge of this wonderful cuisine, but I am out of space for now. Possibly we can get to that at a future date. And the last thing is to compliment and thank the chef right after eating the sushi if you’re eating sushi in a traditional Japanese restaurant.

Thank you to Owner Lee Li, Tin Lin, our hostesses Coco Pan, Jade Li, and Chef Frank Chen for your gracious hospitality, making us feel like family, and especially for the wonderful dining experience.

Hours: Seven days per week. 11:00 a.m. to 9:00 p.m. (Monday – Thursday); 11:00 a.m. to 9:30 p.m. (Friday and Saturday) and 12:30 p..m. to 9:00 p.m. (Sunday) Note: The restaurant closes daily from 3:00 p.m. to 5:00 p.m. Delivery (within 5 miles) - Catering Dine In - Take Out. BYOB.