skunky, you are not one of those well done guys, are you?
Oh sweet Jesus! I leave the board for a day and return to find my culinary opinion compared to that of Pepsico's. Pepsi is a mockery of all that is good with sweet carbonated beverages...it is yankee swill and should be dumped in the nearest toilet when encountered.
Furthermore, Taco Bell and Kentucky Fried Chicken are fast food joints catering to the palates of the road weary or broke college students...the fusion of their fried chicken and tacos is not even comparable to that of the best beef and the best fish. And for the love of it all SJ, please don't mistake me for those in the 'well done crowd'. Burning a piece of beef is a blasphemy. I ALWAYS order my steak rare, no exceptions, and regading steak sauce, the prospect of dipping steak in some sort of sauce is analagous to washing it down with sips of grain alcohol...an insult to the chef and the craftsmanship involved in aging beef.
So here is my take on the sushi/beef thing. I have few maxims that I live by, but here are some. 1-Never eat New Olreans food outside of New Orleans. 2-Seek out a restaurant whose chef is passionate about a food 'genre' and is a master in that narrow area;THAT is where you will experience culinary excellence. 3-Never expect much out of a restaurant that tries to sell you a t-shirt before you eat. And there you are, 3 simple rules that make me happy. Note that the fusion of sushi and USDA prime beef is a blatant violation of rule #2. I am not denying that sushi and beef under the same roof can't taste good or make people happy...I just think this is a 'concept' and it does not sound like the establishment is passionate about one dish or the other. No offense to Abe Drinkin or any other chefs, but my experience is that restaurants that do one thing VERY WELL tend to deliver a more memorable experience than those whose identity is sorta muddled. I know somebody is thinking about the ubiquitous lobster tank at many fine steakhouses. I never even consider lobster at a steakhouse, but that is just me. I really thought this concept of sushi combined with prime beef through...I guess I could see raw tuna as an appetizer, but the presence of any form of roll or heaven forbid, wasabi (talk about deadening your palate before you eat steak!) is kind of silly. In my opinion, the best raw tuna mimics rare beef. If that is the case, why not have the kitchen cut a piece of beef with a few extra ounces and forgo the tuna?
It makes no sense to me.
With that said, I have nothing else to say regarding the fusion of USDA prime and sushi. If it floats your boat, then by all means, enjoy. This is all opinion and you know what they say about opinions...
