BajaNomad

Discovered great sushi in La Paz

C-Urchin - 7-13-2013 at 03:46 PM

I found an excellent Sushi bar today. It is called Koisushi 2 doors south of Palermo's on the North end of the Malecon.

No cream cheese, no cheap rice, no double dark soy sauce!

The place is immaculate, the food very fresh, presentation is exquisite, the menu creative and well balanced with items for all tastes (except for the aforementioned). Prices are very reasonable, portions are generous and the service is impeccable.

You would think that you are in any good sushi bar in California. The only difference is that they focus on local fish. Some usual suspects we see in California are not present here but if you focus on a kind "carbon footprint" and freshness you will enjoy the adventure of discovering of the local catch.

I had a sashimi plate of marlin with paper thin slices of chili Serrano with a spiked ponzu sauce, a hand roll of Lenguazo with chopped scallions and avocado that was so delicate, (first time for me), and a pair of super sweet fresh "callo de hacha nigiris", tied up with a small nori belt with a tangy dipping sauce.

The chef Cristian is well trained, very friendly and open to invent something for you or follow your inspiration.

I give it an "A"!

*I have spent a lot of time in Japan and in California. I enjoy good quality sushi.

Sushi is very serious business and I reckon that these guys are very serious!

Alan - 7-13-2013 at 06:52 PM

I was never much of one for bait on a plate cuisine (but I admit I am starting to change my tune lately). I have also heard very good reports about Jiro-Sushi in the Nautica shopping mall across from Chedrauis but I will leave reviews to others who can knowledgeably speak on the matter.

Hook - 7-13-2013 at 10:40 PM

C-Urchin, I hear ya loud and clear.

We had a spate of sushi places open up a couple years ago. But nothing on the menu was raw on ANY of them. And, yes, cream cheese was the preferred filler, along with some kind of Uncle Ben's converted rice, i.e., rice with zero flavor and no rice vinegar or mirin. Seemed like they were using some kind of agave sweetener or something.............

The hoped for fad in sushi has died over here. 90% of them have folded. The other 10 % are still serving Mexican-style sushi. Ever had oyster sushi that contains canned, smoked oysters?

I remember seeing cream cheese in Philadelphia rolls in the US, but that was one roll. Everything has CC in it down here, unless you ask otherwise.

For sushi lovers like us, you just gotta catch your own and make it. Nori (but not soy paper) is available down here. So is Sriracha and wasabi.

I've had dorado, yellowtail, yellowfin tuna, bonito, and sierra and most of the deep water rock fish as sushi/sashimi and it's all been good. I dont freeze it for any period and I've never gotten sick on it.

So, what dont you like about the dark, thick soy sauce? It's not that salty, just very heavy in soy flavor. I like it.

C-urchin, huh...............are you a van of uni?

C-Urchin - 7-14-2013 at 03:12 PM

Quote:
Originally posted by Hook
C-Urchin, I hear ya loud and clear.

We had a spate of sushi places open up a couple years ago. But nothing on the menu was raw on ANY of them. And, yes, cream cheese was the preferred filler, along with some kind of Uncle Ben's converted rice, i.e., rice with zero flavor and no rice vinegar or mirin. Seemed like they were using some kind of agave sweetener or something.............

The hoped for fad in sushi has died over here. 90% of them have folded. The other 10 % are still serving Mexican-style sushi. Ever had oyster sushi that contains canned, smoked oysters?

I remember seeing cream cheese in Philadelphia rolls in the US, but that was one roll. Everything has CC in it down here, unless you ask otherwise.

For sushi lovers like us, you just gotta catch your own and make it. Nori (but not soy paper) is available down here. So is Sriracha and wasabi.

I've had dorado, yellowtail, yellowfin tuna, bonito, and sierra and most of the deep water rock fish as sushi/sashimi and it's all been good. I dont freeze it for any period and I've never gotten sick on it.

So, what dont you like about the dark, thick soy sauce? It's not that salty, just very heavy in soy flavor. I like it.

C-urchin, huh...............are you a van of uni?


Smoked oyster roll! Guacala!

As for the dark soy sauce, the Japanese tradition of making the rice for sushi is a long apprenticeship and a very delicate thing to make. It's all about the balance of the textures and flavor, temperature etc...I was once told by a chef in Japan that is it a crime to dunk your sushi rice first in a vat of soy and wasabi soup like most foreigners do, or worse to use very heavy dark, salty soy sauce. It nullifies all the hard work they do to create such a delicate rice in the first place. He explained to me that it would be like pouring a river of ketchup on a delicate mousse or similar French dish.

As for Uni, yes I eat it. While scuba diving sitting on the sand. Take your regulator out for a bite. You don't taste anything until you get your air back in your mouth and come to an explosion of flavor. It is crazy good.

C-Urchin - 7-14-2013 at 03:14 PM

Quote:
Originally posted by Alan
I was never much of one for bait on a plate cuisine (but I admit I am starting to change my tune lately). I have also heard very good reports about Jiro-Sushi in the Nautica shopping mall across from Chedrauis but I will leave reviews to others who can knowledgeably speak on the matter.


Jiro is quite nice too, Raul does a very fine job. The only problems we have encountered there lately is the extreme, painful slow service and they switched from fresh salmon to smoked salmon. That's fine on a bagel but not on sushi.

tripledigitken - 7-14-2013 at 03:24 PM

C-Urchin,

Thanks for the review, I will try to visit this restaurant next time in La Paz.

As a big fan of Sushi have you seen the movie "Jiro dreams of Sushi"?

It is excellent. You gain a real appreciation of the importance of Sushi rice after viewing this film.


http://www.imdb.com/title/tt1772925/?ref_=sr_1

DENNIS - 7-14-2013 at 03:35 PM

Quote:
Originally posted by C-Urchin
It is called Koisushi



Jeeezo......is the name telling you something...."Sushi made from those pond fish, Koi?"
That's like calling a food stand, "Dogburgers."

Bajahowodd - 7-15-2013 at 04:06 PM

North end of the malecon? I kinda thought that it ran East and West. So where does that put this place in relation to other recognizable businesses?

tripledigitken - 7-15-2013 at 04:47 PM

Quote:
Originally posted by Bajahowodd
North end of the malecon? I kinda thought that it ran East and West. So where does that put this place in relation to other recognizable businesses?


2 doors from Palermo's. ;-)

The north end is closest to the ferry terminal.

Please give us as another review.

Ken

[Edited on 7-15-2013 by tripledigitken]

MitchMan - 7-28-2013 at 10:20 AM

C-Urchin, do both those sushi restaurants serve Japanese yellowtail and tuna or is it the local warm water stuff?

RnR - 7-28-2013 at 02:51 PM

Quote:
Originally posted by Bajahowodd
North end of the malecon? I kinda thought that it ran East and West. So where does that put this place in relation to other recognizable businesses?


La Paz's main street grid runs exactly NE/SW. For some reason they turned the grid 45 degrees from the typical grid. So, call it the North end or call it the East end, and you're both right.

Bajahowodd - 7-28-2013 at 03:53 PM

Quote:
Originally posted by RnR
Quote:
Originally posted by Bajahowodd
North end of the malecon? I kinda thought that it ran East and West. So where does that put this place in relation to other recognizable businesses?


La Paz's main street grid runs exactly NE/SW. For some reason they turned the grid 45 degrees from the typical grid. So, call it the North end or call it the East end, and you're both right.


Thanx.:yes:

Sushi

C-Urchin - 7-30-2013 at 07:17 AM

Yes Mitch,

They serve local fresh fish, sometimes imported salmon from the West coast. No frozen foreign fish flown across the globe. I personally prefer that, sushi is about freshness and is very localized in Japan, not about an homogenous world wide selection of items like restaurant chains...

You should try them, I am sure you'll be happy you did.

Are you in town?
Quote:
Originally posted by MitchMan
C-Urchin, do both those sushi restaurants serve Japanese yellowtail and tuna or is it the local warm water stuff?
:P:P

MitchMan - 7-31-2013 at 07:21 PM

I was in La Paz for three weeks ended July 26, 2013. Just came back. Won't be going back until October. I put screens on all my windows and installed a cistern system this past trip. Didn't get any fishing in, though.

In October, I will be making a "B-Line" straight to the sushi restaurant you have recommended.

Bon appétit !