As stated previously upon my visit to Megu (which was not my first time, used to go there quite a bit…) one of the things you’ll notice on the menu is not a lack of Wagyu beef, salmon roe, toro whipped up in a frenzy, or a lack of Foie Gras even. What you will notice is one huge roll, monumental roll, that is missing.
In fact, at most sushi restaurants they don’t really bother too much with this roll. For example, they will leave out KEY ingredients like GOBO and shiso, and this roll is completely pointless without them.
In some restaurants they might even do the sacrilegious and add avocado to this roll.
There is one restaurant that gets this roll perfectly. It is JEWEL BAKO, and yes their salmon skins beat NOBU. But NOBU is still pretty damn good.
As I write this, I purposely explain to you that I made this roll exactly how it should be made. In fact I’ve been making this for years. Save for the rice (which will never be as perfect as an expert sushi handler, but can you blame me for that….?) it was not as deliriously delicious as it should be. There is something wrong with my tastebuds at the moment. They are out of order. But that’s just my problem. Not yours.
Salmon skin roll as I mentioned before is like the Sin Qua Non of sushi rolls and I feel as though it is the only thing I want to order, along with some nice octopus and slabs of toro. I don’t mind the occasional salmon roe with quail egg either but in the spirit of being frank this salmon skin roll is an addiction for me (usually)…It’s a roll that if looked up on instagram only has about 30-40 hashtags and not many people are into it. Except it’s like the best roll. It’s an acquired taste for sure. The haters will say, “She thinks she’s so different…”…Uhm, not really. Once you realize how superior this roll is, once you give your buds a chance to get used to it’s unique and aromatic flavor, once you realize how this floral shiso and peppery watercress work against that salty, fatty, buttery, chewy skin and how the snappy vinegary GOBO just finishes it off like the way a salad dressing should, you’ll realize what you’re really eating is a Technodubbed BLT. The gobo is not literally salad dressing, but it is a pickled vegetable that will have the same effect.
Believe me when I say the only reason MEGU doesn’t make this is because they don’t have enough customers that order it. That’s because there are a lot of people that don’t “get it”. It’s not because the actual roll is inferior. Believe me when I say it is just simple meals like this I crave over fancy, overworked modern cuisine..