Monthly Archives: February 2015

Casual Restaurant Critic at Sushi Roll

What is it with the avalanche of sushi reviews! The Critic loves sushi, so no sushi place in Merida gets passed over without at least one visit form the cantankerous Critic and Sushi Roll, recommended to the Critic by the always delightful and insightful BeachWebGourmet power couple, is no exception.

Well the Critic and Better Half, accompanied on this occasion by MiniCritic and QuebecGuest, visited this new-ish sushi option located in the space formerly occupied by the defunct Sushi en Banda, which means sushi on little tracks that whizzed around the restaurant and not sushi in a gang in case you were wondering. In the Galeria aka Liverpool mall, directly above Chili’s and overlooking Merida’s only ice skating rink where you can watch the occasional hockey game or figure skaters practicing.

The welcome at Sushi Roll, a Mexican sushi restaurant chain, was cordial, and our hostess who turned out to also be our waitress, was the most pleasant person and extremely attentive to the point of almost overdoing it. At one point she took the time to stand behind each diner and fold the paper envelope the chopsticks came in into little chopstick stands.

What about the sushi you ask?

Well the Critic was less then impressed with the quality of the sushi. The rolls were colorful and nicely presented. The salmon skin roll was not salmon skin enough, with just a bit tucked into the rice which made each piece look like it had been smushed on top of a mosquito. Unagi (eel) was not warm, which is always a nice detail and was something that stood out at Hamachi and Miyabi. The nigiris were fine, but the Hamachi restaurant offered slightly larger fish portions and it was colder, which when dealing with fresh fish is a big plus, in the Critic’s never humble opinion. The specialty rolls all included the usual cream cheese which was omitted as per the tables request, but in general all were too sweet and tasted too much alike.

Overall, the service was superior to Miyabi (not a stretch) but about the same in terms of attentiveness to the needs of the table as Hamachi. The fish just tasted better, was colder (and warmer in the case of the eel) and portions were slightly more generous at Hamachi.

Prices were high, and it is probably going to be a while before the Critic goes back, unfortunately.

Enjoy the photos!

Calamari, tempura style, were fine.

Calamari, tempura style, were fine.

Lots of fruit on this one.

Lots of fruit on this one.

A little light on the eel.

A little light on the eel.

Sunset or sunrise roll

Sunset or sunrise roll

Eel and toasted almonds was less excellent than expected from the description

Eel and toasted almonds was less excellent than expected from the description

Biggest disappointment of the evening was the duck roll. Chewy, not crispy and kind of off-putting.

Biggest disappointment of the evening was the duck roll. Chewy, not crispy and kind of off-putting.

Hamachi Sushi. Yes, more Sushi.

The Critic is aware that for many people the thought of sushi in Merida is somewhat disconcerting. A lot of these people also think that Starbucks ruined the local coffee culture to which the Critic can only snort in derision at the mere idea of a coffee culture in Merida back in the days of melamine plastic cups served with hot water and a spoon alongside a jar of instant. Nescafé if you were lucky.

But the Critic digresses.

The newish sushi place Hamachi is Japanese owned and features a chef imported all the way from exotic Cancun for the express purpose of putting Miyabi on alert as they may soon be ousted from their premium spot on the list unless the latter becomes a little less complacent and makes an effort to be more professional when it comes to service.

The nigiri or sushi by the piece is scrumptious, with generous portions of fresh and cold fish on perfectly cooked rice. Cream cheese is notably less in your face in comparison with other Merida sushi restaurants and that is a relief. What little there is on the menu can be left out, at diners requests. The unagi is delectable, warmed and again, generous in portion size when ordered as a piece of sushi or as part of a sashimi platter.

The scallops (cooked) on the appetizer menu sound great but while the texture is fabulous, the flavor is to subtle and after a few pieces, it loses its appeal. Dip it in soya sauce for a little extra salt. An appetizer that consists of the cheeks of the robalo fish (fried, you basically get the head to pick at) was better than expected.

Service is superior to Miyabi (not hard to accomplish) and friendly. Prices are up there, but the quality of the fish and an interesting menu make Hamachi worth it.

Fish cheeks

Fish cheeks

Rolls

Rolls

Salmon, tuna and hamachi (yellowtail) sashimi

Salmon, tuna and hamachi (yellowtail) sashimi

Unagi

Unagi

What’s up, Apoala?

Better Half and the cantankerous Critic enjoyed their previous meal at the Oaxacan restaurant that everyone is raving about and that enjoys record crowds in its Santa Lucia location. In fact, reading a previous review, it’s almost embarrassing in its gushiness.

On this latest occasion, BH and the Critic had a table inside, as the appeal of the occasionally talented musicians, dancers and whatever else is going on in the plaza outside is somewhat limited and a good meal was the goal for the evening.

Unfortunately, everyone else did not seem to share this affinity for the inside tables and, while the Critic and Better Half were having their dinner, all the tables inside were moved one by one to the outside patio, leaving the Critics table alone in a large room, with no tables and no chairs. It gave off a distinct “hurry up and get the hell out as we need your table” feel to the evening and the Critic and BH obliged by leaving soon after.

puntoarq0

Take out all the tables but one and you get the idea.

While the food is still excellent and the Critic won’t hesitate to recommend the restaurant as a good option for downtown diners, this whole table thing was somewhat disconcerting if not downright rude in the Critics humble opinion.

Is there a protocol for restaurants in these situations?