Katsu-Ya is my favorite sushi restaurant in LA. My favorite in the world, actually. No exaggeration. I like it even better than Nobu (don’t tell Drew Nieporent).
When I first started going to Katsu-Ya, the Honey Roll was a house secret. You had to know about it’s existence to order it. I still don’t understand the fundamentals of this marketing plan (let’s make the best item on our menu impossible to order!)…but anyway, it’s on the menu now. We ordered way too many of them tonight, and finally I convinced the waitress to tell me what in the world is in these delicious things. Apparently it’s chopped tuna, shrimp, and crab mixed with “special sauce” and rolled in rice paper with rice and avocado. My competitive streak is urging me to go ahead and try my hand at making one of these delectable creatures…but I fear that it’d be quite the challenge.
I took a sushi-making course once (with my dad, actually, on Father’s Day), and it was really fun, but we definitely didn’t even approach the skills required for creating this type of roll. I’ve been thinking about enrolling in a seminar of some sort (to tell the truth, I’ve been fantasizing about just going ahead and enrolling in culinary school, but that’s a whole other issue) to really learn how to make sushi properly. Any suggestions?
