I was into the city tonight to see a documentary that won at Sundance. It documents a fellow artist much like the fellow that is responsible for the image linked in "hit the ditch" above. Although not articulate verbally like Robert Crumb, Daniel Johnston in The Devil in Daniel Johnston was on display as genius. Painful, but heart warming.



Meite (eldest) is a food lover like me. We went for dinner before the film to a favourite sushi bar. There was a sparkling balding, and proud early thirties hip and understated young fellow serving us. I hope that paints the image well enough.


I pulled a usual tactic when I see some live wire in the service industry and turned him loose on our order. The only parameter I gave him was that we didn't want to be stuffed full when we were done.


To say that I nailed it would be a broad understatement. I'll have to get all the details of just what he brought us, but suffice it to say that I am ecstatic about how it all transpired.


The first offering was a Korean dish Mr. Chrome-Dome said the Japanese were fond of. It was a brashly balanced dish with fermented cabbage on one side and small octopus pieces on the other. Both dishes carried the same amount of committed spiced heat.


The restaurant wasn't busy and that must have allowed for some extra effort, because the next dish was at least as profoundly invested with care and attention as the first. This one was made with quite a bit of raw tuna and brightly contrasting baby spinach, finely broken, then all mixed together with chopped avocado through an almost sweet sauce.


Next were two exquisite pieces of lightly and simply marinated mackerel. The rice was small and the fish big without creating an over sized bite. It was lightly topped with very fine green onion and set both of us into heavenly place with moans of satisfaction rolling out of us.


A flamingo roll was next, which felt very substantial compared to what we'd already savoured. Meite was still interested in eating so we sent him away for something else, still refusing to order.


He came back with what he just called "new sushi". Basically it was sushami lying flat with fine shredded ginger and green onion sprinkled over each piece and then hot olive oil drizzled over top with some soy sauce added. Red tuna, sea bass, salmon and on other were the fish choices and all but the red tuna was a match for the dish, but over all it was a disappointment.


Warmth in raw fish just won't work for me and the hint of sesame oil tipped the whole thing toward the aura of cheap Chinese food. I probably shouldn't be so harsh about this last dish, as it was consumed with joy and appreciation, but it paled to the dishes that had preceded it.