I have talked about them before but the last time I forgot the camera. We went to Hanako in Surrey again this weekend for lunch and I had my usual Assorted Sashimi ($16) .
Some people are not Sashimi fans and prefer to have rolls, I on the other hand absolutely love good Sashimi. I have had it in almost every Sushi restaurant in the Lower Mainland of BC and I can say that at Hanako, every piece I have ever tried is tender and not chewy. As a matter of fact, there are times when I think it is too tender because picking it up with my chopsticks tends to go right through at times. Even the Octopus is tender and that impresses me.
The beauty of Hanako is that every time I go there (at least 2 times a month) I order the same Assorted Sashimi but never get the same assortment. It is almost like ordering a different meal every time. The garnish on the platter is fantastic and I found out why the Seaweed is so good. Paek, The Boss Sushi Chef does not buy pre-marinated Seaweed salad like most others, he has his Seaweed shipped from Japan and creates his own marinade without preservatives. That is the sign of someone that takes pride in what they serve.
Paek believes that presentation is everything and I have to say that I appreciate my dish. With Sashimi, obviously how you cook it doesn’t count (raw fish) It is simple yet classic. You will not find all these weird rolls that were created by local restaurants, instead you will find very authentic Sushi.
Now I always top off my Sashimi with one roll, Normally a Yam Roll, this time I tried tha Hanako Roll. Wow, there is Yam as well as Avocado salmon and sprouts all wrapped in a Smoked Salmon Skin with rice on the outside. This is a fantastic roll that I highly recommend ($6).
Of course, what is Sushi without Saki? I don’t know enough about the different kinds of Saki to review it, but I trust that Paek chooses a good quality one because I like it better than all the others I have tried.
Next visit, I will feature my wife’s meal. The lunch boxes are her favorite.
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As you said, how you cook doesn’t matter with sashimi. Quality depends on the quality and freshness of the ingredients and with sashimi, how it is frozen (to kill bacteria) and how it is cut. You can always tell the skilled sushi chefs from the hacks by the way the fish is sliced.
Very good points. This chef is Korean and was trained in Japan. Apparently Sushi is very popular in Korea as well. He has a very good client base that is very loyal to his style and quality.
We have met people who travel from Vancouver to have Sushi at Hanako.