http://www.suzukisushi.com/index.htmHot News!enuser@domain.comCopyright 2010 Joseph Steinberger2011-07-18T14:32:19-04:00 hourly 1 2000-01-01T12:00+00:00 Mon, 18 Jul 2011 14:35:41 -0400user@domain.comNone2011-07-18T14:32:19-04:00http://www.suzukisushi.com/page1/files/679270a5fb7075962a95e5c56b6e03a9-12.html#unique-entry-id-12http://www.suzukisushi.com/page1/files/679270a5fb7075962a95e5c56b6e03a9-12.html#unique-entry-id-12This week, We have many kinds of local treats!
1. Toro
Local bluefin tuna fatty belly part
2. Shime-nishin
Local lightly pickled herrings
3. Shime-saba
Local lightly pickled mackerels
4. Whelks
Local steamed sake served as Ni-tsuke which is simmered in soy, mirin, sake.

They are subject to run out, so come and get them as sooon!

]]>user@domain.comNone2011-06-26T13:17:26-04:00http://www.suzukisushi.com/page1/files/0d4bf6d33d9f425ff80a89e9e7686c54-11.html#unique-entry-id-11http://www.suzukisushi.com/page1/files/0d4bf6d33d9f425ff80a89e9e7686c54-11.html#unique-entry-id-11Toro is here!!
Toro is a fatty belly part of bluefin tuna considered the best food in Japan!
Jamie at Jess’s fish market in Rockland always save all of it for me.
This tuna is locally caught and I have started to serve it from last week.
i will have it this coming week, so please come and check it out.
I don’t know how long I will have, so come soon.

I have been getting local mackerels and herrings now, i am likely to have one of them or both of them this coming week.

All of our staff look forward to having you at the restaurant!
Keiko
]]>user@domain.comNone2011-06-19T16:32:47-04:00http://www.suzukisushi.com/page1/files/787841c28382ae643025e53308b38431-10.html#unique-entry-id-10http://www.suzukisushi.com/page1/files/787841c28382ae643025e53308b38431-10.html#unique-entry-id-10Local mackerels have been just started to run around Rockland, so we are having lightly pickled mackerels with sushi called Shime-saba recently.
I talked to a fisherman and he will try to catching them this Tuesday for me. He brings them alive because they won’t keep well at all.
I cut heads off and take guts out while they are still moving. This way, I can serve you really fresh tasty ones! I saltcure them for about 20-35 min and marinate in rice vinegar for about 20-35 min. This depends on the size. Since they are so fresh that i don’t pickle them much. They can be eaten without curing, so this is a very light treatment. They are VERY good!!

I am also getting local herrings which land in Rockland. I do the same process when I make mackerels. They are called Shime-nishin.

I am not too sure if they are going to come this week but fishermen know that i want them, so I am hoping to get them this week.

Local bluefin tuna should be available soon. I can’t wait to serve you Toro(fatty belly part ) when it comes soon.

]]>user@domain.comNone2011-05-24T13:38:51-04:00http://www.suzukisushi.com/page1/files/293b7a3b22739e0868e9e2fc5b425a88-9.html#unique-entry-id-9http://www.suzukisushi.com/page1/files/293b7a3b22739e0868e9e2fc5b425a88-9.html#unique-entry-id-9This week, we are having these specials below:
1. Mizuna salad
Local organic Mizuna green salad tossed with pinapple yuzu dressing
2. Tuna tartare with local wild water cress
3. Ankimo
Locally caught monk fish liver pate steamed and served with Ponzu dressing
4. Fiddle heads goma-ae salad
Blanched fiddle heads tossed with goma-ae dressing which consists of sesame seeds, soy and sugar.

These are subject to run out so please come and try as soon!

Foragers are bringing local wild greens like water cress, wild onions, fiddle heads etc,,,,, so we are making specials as they come.
I look forward to having you at the restaurant!
Keiko

Note: Sometime in June, we are getting local baby herrings, whelks, moonsnales etc,,,, so I will keep you in posted with the blog. Keep checking out!
]]>user@domain.comNone2011-04-09T15:17:31-04:00http://www.suzukisushi.com/page1/files/cb58a1407f682ee61deb54a431d6b68e-8.html#unique-entry-id-8http://www.suzukisushi.com/page1/files/cb58a1407f682ee61deb54a431d6b68e-8.html#unique-entry-id-8We have these specials this week and all of them are grown locally below:
1. Gobo(burdock root) which I dug from my yard. They grow wild and if you check out your yard, you may find burdock roots everywhere!
We serve it two ways. One is called Kinpira-gobo which is sauteed and flavored with soy, mirin, sake and sugar. The other one is called Tataki-gobo which is boiled in vinegar and sugar and then tossed with sasame dressing.

2. Ankimo Monk fish liver pate served with Ponzu sauce, onion, scallion, wakame and cucumber. This is really good!
3. Mizuna green salad with pinapple yuzu dressing.
4. Fiddle heads goma-ae salad

These greens are early spring treats, so please come to Suzuki’s to try them!
If you tell your waiter that you saw this blog, we will give you a family discount of 10%.

I look forward to having you at the restaurant.
Keiko

]]>user@domain.comNone2011-04-19T00:17:09-04:00http://www.suzukisushi.com/page1/files/735d860a1d971fde34482c64dd8944df-7.html#unique-entry-id-7http://www.suzukisushi.com/page1/files/735d860a1d971fde34482c64dd8944df-7.html#unique-entry-id-7This week we have four specials:
1. Local surf clam, served either as nigiri or sashimi.
2. Ankimo (monkfish liver) steamed with sake and it is served with Ponzu sauce.
3. Tuna tartare with local wild watercress.
4. Wild American oyster (from the Damariscotta River) on the half shell

All of these may run out some time in the middle of the week, so come and try soon.
We look forward to having you at the restaurant.
]]>user@domain.comNone2011-01-20T09:59:26-05:00http://www.suzukisushi.com/page1/files/b8350bbb668931c5288ba962b30c8d19-4.html#unique-entry-id-4http://www.suzukisushi.com/page1/files/b8350bbb668931c5288ba962b30c8d19-4.html#unique-entry-id-4Local uni has just come in. We are shucking them everyday before service!
We have been inspired to use local root vegetables in the nabe, 5 kinds now: Jerusalem artichokes, turnips, carrots, parsnips, rutabaga.
Yuki is making traditional steamed sweet buns for dessert. Three buns come steamed to order in a bamboo steamer. The fillings are changing often, so it could be black sesame paste, adzuki bean paste, local squash, and perhaps others to come. Yuki has been working on these dessert buns for a long time, so come and check them out.]]>user@domain.comNone2011-02-07T12:05:17-05:00http://www.suzukisushi.com/page1/files/471e83eec7f83d4a4bd9f3ab90c78d05-3.html#unique-entry-id-3http://www.suzukisushi.com/page1/files/471e83eec7f83d4a4bd9f3ab90c78d05-3.html#unique-entry-id-3
1. Nishin
Local herrings salt-cured and marinated in rice vinegar lightly served as Nigiri sushi.$6.00

2. Lobster carpaccio $market price (usually $15-20 )
A 1/2 lb raw lobster tail sliced thinly served with ginger and either chives or wild onions, olive oil, lemon, yuzu, lime salt and pepper.

3. Mizuna salad $9.50
Local organic mizuna greens tossed with pumpkin seeds and yuzu pineapple vinegar.

These are subject to run out, so please come and try quickly!
We look forward to having you!

If you mention to your waiter that you saw this blog, we will give you 10% discount.]]>user@domain.comNone2010-12-29T00:24:31-05:00http://www.suzukisushi.com/page1/files/eab7c8dd796f55e1826ff3c2b82da4c7-2.html#unique-entry-id-2http://www.suzukisushi.com/page1/files/eab7c8dd796f55e1826ff3c2b82da4c7-2.html#unique-entry-id-2This week we are having special lobster treats:
1. Lobster shumai, made with local Terra Optima pork.
2. Lobster and scallop carpaccio. The lobster and scallops, both locally harvested, are served with fresh ginger, chives, scallions, lime olive oil, lemon and yuzu juice.
I hope you will come to try these! So yummy.
A special deal for this week (12/29 to 12/31): If you mention to your waiter that you saw this blog, I will give you a free roll - anything you choose from the menu.
I hope to see you at the restaurant!
Keiko
]]>user@domain.comNone2010-12-12T13:59:55-05:00http://www.suzukisushi.com/page1/files/54bd0d07b102fd05c3bf71134cd56f33-1.html#unique-entry-id-1http://www.suzukisushi.com/page1/files/54bd0d07b102fd05c3bf71134cd56f33-1.html#unique-entry-id-1Hi, Customers!
This Tuesday I will have local mini octopus! Can you believe that we have octopus in Maine? I didn't know until recently. Fishermen from Port Clyde now bring me this once in a while. They are by-catch. So tasty! I will try to get them whenever I can, and I’ll let you know.
I hope also to have uni (sea urchin roe) this week. It depends on the weather and if the diver can meet me near Rockland. I will let you know as soon as I get it. We buy live sea urchin from local divers and shuck them at Suzuki’s. The uni we serve isn't treated with chemicals at all. Usually uni is processed in a factory and treated with alum. It comes in a package nicely presented and it is easier to buy it like that, but the quality is much better if we buy live urchins and shuck them ourselves. Even in Japan, uni of this quality is hard to find, so I am proud to serve really fresh Maine sea urchin roe!
This week we will continue to have local steamed monkfish liver pate (ankimo), served with ponzu citrus soy based sauce.
This is a delicacy in Japan, and it’s really good! I hope you will try it.
We will again have local whelks this week - until we run out! And we are also serving the special omakase nabe.
One more thing: I want to give you guys a deal! If you come between 5:00 and 6:00 PM on Tuesday, Wednesday or Thursday, December 14-16, and if you tell your waiter “I saw the blog” when you first come in, I will give you our “family discount” of 10% off . “I saw the blog” is going to be a secret code, ok? If you don't say it, no discount!
I am enjoying writing this blog and plan to keep it up to date, so please check it often to keep up with what we are doing.
Thank you so much for your patronage! I hope to see you at Suzuki’s soon.
Love,
Keiko
]]>user@domain.comNone2011-04-08T10:30:04-04:00http://www.suzukisushi.com/page1/files/80466b2a8eb52c1f7e9f870e6593ada1-0.html#unique-entry-id-0http://www.suzukisushi.com/page1/files/80466b2a8eb52c1f7e9f870e6593ada1-0.html#unique-entry-id-0Hi, this is Keiko Suzuki, I am writing what is our special this week.
Today is April 8th on Friday.
We are serving Local Trio Special for appetizer.
All come from Demoriscotta--1. Hokkigai(Atlantic surf clam)with Su-Miso dressing 2. Shirasu Unagi(blanched Glass eel) served with Tosazu(rice vinega, mirin, soy sauce, dashi-stock)
3.American wild oyster on a half shell. They all come on one small plate, nibbling size appetizer for $12. I would like my customers to have a chance to try local treats.

Glass eels are now swiming up the rivers and they go to ponds, lakes and river to live there until they become full size.
And then they swim down to the ocean to go back to Sargasso sea to spond. They are clear and tiny and they are available only around this season very early spring.
Most of them are exported to China, Japan and Korea to be farmraised there. These glass eels are very expensive!! $300/lb

Soon, wild dandelion greens are available and every year we serve dandelion green salad with Tuna or salmon which is very good.
Spring is coming and I would like to have some ingredients which are only available early spring.

Keep checking us out!
I look forward to having you at my restaurant!
Keiko

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