FOOD

Call Me Sayachi.

Emily Lane: As the daughter of a small-town Kansas mother and a “meat and potatoes” Pennsylvania father, sushi wasn’t something that ended up on our dinner table often (read: ever). As a Midwesterner, I was always pretty skeptical about what sort of raw fish was going to end up on my plate, but as I traveled and grew into adulthood, I learned that, when prepared properly, sushi could be a delicious art form, and I was hooked. So much so that after the birth of my daughter, my cousin Lisa showed up at the hospital with several varieties of rolls, per my request.

Thanks to Chef Carlos Falcon and the newly opened Sayachi, our geographical distance from the ocean is easily forgotten, being immersed in the diverse offerings flown in each day.

Stewart Lane: Sushi as a concept is nearly 2,000 years old, dating back to the rice farmers who worked and lived along the Mekong delta. These people used rice and salt to ferment their fish, and when it came time to dine, they would eat the fish and throw out the rice. It wasn’t until the 1820s that a chef named Hanaya Yohei started experimenting with pickling the rice and serving fresh raw fish on top, creating the Nigiri-sushi we love today. Sayachi has featured this time-honored tradition with precision and a focus on the best available ingredients.

EL: I’ll admit, sentiment goes a long with me when I’m learning about the different chefs and restaurants we write about, and no one has better touched my heart than the story behind the creation of Sayachi.

Chef Falcon has already made a name for himself in Kansas City as he introduced Veracruz-style Mexican seafood to us at his first restaurant, Jarocho, which opened in 2014 and then a second location, Jarocho South, followed in 2017. But Chef Falcon had another project in mind. His wife and managing partner, Sayaka, is a native to Okinawa, Japan, and this restaurant was his “love letter” to her. Sayaka is the affable woman with a bright smile who you might have the privilege of meeting when

TORI KARAAGE (JAPANESE BONELESS FRIED CHICKEN)

you dine at this place that is named for her. (“Sayachi” was her childhood nickname.) I also found it charming the two featured sushi rolls on the menu are named for their children, Issey and Lola.

SL: The menu utilizes traditional Japanese ingredients and techniques to create complex flavors. Chef Falcon’s creativity shines in subtle dishes, like the Agedashi Tofu, which is simply described as fried tofu and dashi, but the dish itself was a standout favorite. Firm tofu is coated with potato starch and deep fried, creating a paper-thin shell, and as the dish was presented to us, our server poured a deep, rich house-made dashi broth in the bowl from a teapot. A good dashi broth is the backbone of Japanese cuisine, and, in this dish, we didn’t want to leave a single drop remaining. As an homage to Jarocho, there is a ceviche on the menu, which we quickly devoured.

The Tori Karaage is a popular choice from the menu, and for good reason. Tender chunks of marinated chicken are dredged in potato starch and deep-fried to crunchy, crispy perfection with ginger, garlic, soy, and citrus notes. Our thoughtful and knowledgeable server, Tyler, shared with us that rather than ordering the full portion, you can order a four-piece to save room for plenty of nigiri.

EL: For our evening at Sayachi, we opted to sit at the sushi bar where you can watch the chefs in action as they prepare beautiful bite-sized pieces of fish that are as visually appealing as they are delectable. The restaurant space itself is minimal and unassuming, albeit some floral paintings on the wall. If your schedule allows, you can book in advance the Omakase experience – a multi-course dinner where each course is up the discretion of the chef and allows for an intimate, personalized experience.

SL: As our meal continued, Sayaka guided us to the chef’s choice nigiri, where we enjoyed fatty, lean, and

THE "ISSEY" ROLL, WITH SHRIMP TEMPURA, AVOCADO, AND SALMON

medium-fatty tuna as well as sweet salmon, mackerel, and buttery amberjack (a chef favorite and a rarity on menus). We also had to try the aforementioned Issey roll, which features shrimp tempura, avocado, salmon, and sweet and spicy sauce. Before serving, the chef gives a quick blowtorching of the fish on the roll, a common practice to start rendering the fat and stimulating the natural oils in the fish to enhance the flavor. Sayaka was also able to give us a great lesson in sake, showing us a variety of options, including sake in a can and rosé sake made with purple rice.

EL: It amazed me how quickly the time passed in the kind company of each person that worked on our meal at Sayachi. On our drive home, Stewart and I already began to plan an immediate return visit. As the days get warmer, I’m sure their outdoor patio will become a staple stop for all those looking for fresh seafood, creative cocktails, and warm smiles from a team that embodies hospitality.

Sayachi, located at 6322 Brookside Plaza in Kansas City, and is open for lunch and dinner Monday through Saturday beginning at 11:00 a.m. sayachikc.com

ABOUT THE AUTHORS

Emily and Stewart Lane are natives to Kansas City. Stewart is the Executive Chef of Inspired Occasions catering, and Emily does freelance marketing and communications for arts organizations in the KC metro. Along with their one-year-old daughter, Evie, they live a life filled with food and culture.

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