I remember my first time. Do you? I was in college and my then boyfriend introduced me to sushi. I was hooked … on the sushi!
“In Japan, there is saké for each of the 47 prefectures (provinces)."
Like most Americans in the 1980s I was not very well versed in the realm of sushi, or saké either for that matter. We had tuna and eel – eeps(!) – actually, quite tasty and still a favorite of mine, all dunked in a mixture of soy sauce and a mound of wasabi. We also had cooked shrimp, who knew? I thought ALL sushi was raw fish. As a neophyte, I thought there was only one type of saké, and that it came in a microwave-warmed bottle with a tiny little cup for sipping the hot rice wine. Fast-forward 20-some years to a table at Lake Dora Sushi and Saké in Tavares. There you will meet sushi chef and owner Takashi Kobayashi who offers a variety of both. Takashi hails from Tokyo and came to the United States in 1983 to live with his uncle while attending school in upstate New York. He got a job at a local Japanese restaurant and studied with the sushi chef there for many months before becoming a sushi chef himself. “I will never become a Master Chef. Even if I were in Japan, it takes too long,” says Takashi. Master Chef or not, many of Takashi offerings are inventive and daring, and show off masterful skills. While working in New York, Takashi had the fortune of meeting his wife, Fumiko. In 2000, they partnered together to open their own sushi bar and hibachi restaurant. In 2007, Fumiko’s daughter, Janet Craig, convinced them to relocate to Central Florida and open up shop here. The milder climate appealed to them, so they headed south and stopped “having to shovel snow.” Owning their own place hasn’t always been easy, but it has its rewards. “I want to teach people about my food and it makes me happy to see them enjoy it,” Takashi says. “And they are always so nice.” Owner and head sushi chef Takashi Kobayashi showcases one of his creations with another "creation" by friend, server, and make-up artist Mike Burt. See the footnote at the end of this story to learn more!
Sushi comes in many forms, but the key ingredient is rice. The name sushi, “sour tasting,” originally came from the vinegar used to season the sushi rice and lessen the fishy taste. Modern sushi uses fresh ingredients – no need to worry about “fishy” flavors.
Not all sushi fish is served raw. Many elements such as shrimp, eel and crab are fully cooked. Rolled sushi is the most popular – usually involving nori (seaweed wrapping) and other ingredients like cucumber, avocado and special sauces. Rolled sushi allows sushi chefs to become more creative and develop specialties that are all their own. Chirashizushi or scattered sushi, is pieces of fish arranged over a bowl of loose rice. Sashimi is fish without any rice at all. Takashi prefers the sashimi because he “likes to taste the fish.” Lake Dora Sushi and Saké offers many roll varieties. My favorite is the Black Belt roll – a combination of tempura shrimp, tuna and avocado, with black roe (or caviar) on the outside. Delish! Feeling adventurous? Try the Uni shooter – raw sea urchin in a shot glass of sake. Feeling less adventurous? There are many non-sushi options from the menu including noodle dishes, tempura, teriyaki and my personal favorite, aga dashi tofu – crispy fried tofu in ponzu sauce topped with ginger and scallions. At lunchtime they have several different Bento boxes – a sampling of foods artfully arranged in a traditional Japanese, compartmentalized lunch box – combinations which have become very popular. Chef Takashi asks only that you try. Continued on Page 37
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