I know the title sounds like something out of the Hawaiian Chicken Skin Ghost Stories, but I’m not telling a ghost story.  I’m making an observation about every sushi resturant in Chicago with Toro on the menu.  Trust me, every place that serves sushi is chicago has something called Toro on the menu!  Almost as if its a brand.  I’ve tried some of these toros and none of them were fatty tuna!  Guess what!  Most of them were actually albacore tuna being pawned off as the real deal.  But sushiattack, what do they serve when they list shiro maguro on the menu?  Escolar!  Every place has escolar listed as shiro maguro, or “super white maguro.”  Interesting huh?

I have to admit  I’ve been pretty unhappy with all the asian food I’ve been eating in the Midwest.  Yeah I know, “How is the fishing boat going to drop the asians off in the Midwest?”  Well, there’s enough railroads around here that probably had something to do with their relocation.  Anyway the great Chicago sushi place I found is called Ginza Japanese Resturant.  Trust me, for weeks I’ve been peeking my head into so called “sushi” resturants and taking a look at the menu and the clientele, so far this is the only place I would stamp Japadamus.com approved.

So far I’ve tried the Agedashi Tofu, Sapporo Beer, Sakekawa maki (Salmon skin roll), Natto Maki, Hamachi, Sake(salmon), Shiro Maguro (interestingly they didn’t serve albacore for their shiro maguro, rather they gave me Escolar), Ikura, and Scallop.  Out of those, I would say the Salmon was the most interesting.  They use a VERY fatty cut that doesn’t look like the traditional striped design, it looked almost all white with several pink portions.  It was slightly more chewy but altogether pretty good.  The only fish I had a slight problem with was the Hamachi.  It seemed to a cut that was much closer to the bloodline which gave it a stronger fishy taste.  I didn’t like it.

To all my loyal fans I will promise to explore the menu further and report back.