Herrin and a couple other guests recommended the Daikichi Roll ($6.50) as the thing to get, so after our standard appetizer orders of edamame and seaweed salad (beautifully presented, may I add; pictured at left), I went for it. The Daikichi Roll is a California Roll topped with shrimp, scallions and spicy sauce, “baked until crispy.”

Now, here is where you have to consider my “sushi snob” disclaimer. For someone who hasn’t had a lot of sushi, the taste and technique of this roll may certainly a bit of a surprise. But for me, the spicy sauce, though delicious, was just the standard mayo and chili paste-based condiment. The crispy part is lent by some tempura flakes and, by my guess, a quick pop in a Salamander oven–nothing innovative either. I was worried about the scallions, but they were used very subtly. So rather than a striking signature dish, I’d say the Daikichi Roll is a good, solid offering. Delicious and worth coming back for.

Next I went for Chef Hiro’s “Original Crispy Oyster” ($6.95; pictured above, left). This, on the other hand, was the star of the night. Basically a well-executed hash brown with an oyster at its center, this dish was simple and truly an original. As a Southern girl, I already love the combination of potato and oyster (in oyster stew). The fish-n-chips presentation was also very nice, and I think the lemon and salt is necessary for the full flavor impact. One of these is perfect, but two is too much (it gets a little oily after the first), so get this dish to share.

We ended our meal by splitting the Monkfish Pate ($6.95; pictured above, right). Though the flavor was rich and delicate as the menu had promised, the pate didn’t live up to its description as the “foie gras” of the sea. (For that, definitely spring for sea urchin roe as soon as you have the chance!) With no insult intended, I’d say this final dish was “nice.”

So if you’re new to sushi, definitely check out Daikichi; it’s well-priced, lovely and has solid dishes. If you’re looking for something really special, this sadly isn’t it.

–HS

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