The best Sushi spots in Cape Town & how to roll your own…
Sushi has become so popular in recent times that we have brought you all the best places in Cape Town to savor this Japanese delicacy.
Sushi is evidently becoming a world renowned favourite and we have plenty of options here on our doorstep without having to travel to Japan.
Competing for Cape Town’s number one spot is Willoughby’s at the V&A Waterfront.
I was personally recommended to go for the 4×4! As I trusted the source through & through when it comes to good food, I ordered without hesitation and what a winner it was. Delicately created, 4 different types of sushi, some topped with my favorite Japanese mayonnaise, some with seaweed, some hot, some cold…. and man, was it good!
There is a another popular option by the name of Blowfish which is situated in Blouberg, Table View where you can eat sushi with a magnificent view of the sea, back-dropped by Table Mountain.
Tank which is situated at the Cape Quarter is also a well-known spot to be seen sipping casually on cocktails and eating sushi.
You could also consider some top of the range sushi at the Codfather which is situated in Camps Bay. The vibe here is phenomenal, the sushi excellent, the service second to none and the fish (which you select straight off the ice after a detailed explanation of each and every flavour) is an absolute winner.
Some smaller, more hidden spots are Sake which is situated at Sable Square in Century City.
There are also a couple of Tong Lok’s around Cape Town which have some mouth-watering, all you can eat specials and of course the famous Cape Town Fish Market dotted all over the city.
If you are really serious about sushi, you may be inspired to roll your own. This very useful list of terminology, basic ingredients and essential equipment will put you on the right path. Call it a sushi tool kit if you must.
But, let’s start with those who have not had the pleasure – What is Sushi or Zushi?
It is a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of vegetables, egg, or raw seafood toppings.
Sushi comes in an array of different presentations and we hope this explanation will help you decide what tickles your taste buds …
Nigiri-Zushi – A hand formed ball of rice with an overlaying topping (Neta). Sometimes the topping is held in place with a strip of seaweed
Maki-Zushi – A standard roll with a topping in the centre
Futo-Maki-Zushi – A thick roll with often a wide variety of toppings in the centre
Gundan-maki-Zushi – Known as the battleship, it has high seaweed-edge walls to hold in tricky toppings
Sashimi – Masterfully prepared slices of raw fish alone
Inari-Zushi – Fried tofu pouches (Aburage) stuffed with sushi rice and toppings
Temaki-Zushi – A cone of seaweed (Nori) stuffed sushi rice and toppings, also known as the hand roll
Chirashi-zushi – An assortment of mixed sushi also know as scattered sushi
Fukusa-zushi – Omelette pouches stuffed with rice and toppings
Gomoko-zushi – Vegetarian scattered sushi using any vegetables of your choice
Ika-Zushi – Tubes of squid stuffed with rice and toppings
Komodo zushi – Childrens sushi, nice colours, fun shapes, anything goes really
Oshi-zushi – Sushi made using a rice press or mould “Sushi” in a common word slightly Westernized used as a common term for all of the above.
Source: SushiShrine.com
To download and print a PDF of this list, click here
In South Africa, California Rolls and Fashion Sandwiches are a popular presentation of Sushi.
So whether you prefer fish or whether you are a pure vegetarian there is something for all. The added bonus of sushi is that it is healthy, non fatty, full of protein and above all, fresh…
A word of warning for first timers
The first time I was encouraged to eat Sushi was on a Lufthansa flight from Frankfurt to Nagoya, Japan. My preference at that time was the safe option of chicken or beef but I was strongly persuaded to try the sushi. When it arrived I was delighted with the plate of artwork placed in front of me.
As I tucked into the little dollop of green avocado to start with and nearly exploded as my nose shot off and withdrew again all in the space of a few seconds, I quickly learnt that what I thought was avocado was actually wasabi. Believe it or not, following that experience, I have never turned back.
Once in Nagoya, I went to numerous local sushi dives as authentic as they get. They often had dark red velvet curtains printed with artistic Japanese characters, dim lighting and local businessmen bent over their sushi platters, with chop sticks artfully & accurately working their way through their Futo-Maki-Zushi.
…..I was addicted.
Roll your own…
Shoyu: soy sauce
Wasabi: a pale green, fiery variety of horse radish. It can be mixed with soy sauce to create a dipping sauce for the sushi.
Daikon: is a giant, mild white radish served grated, diced, or shredded thin and wispy as a garnish for sashimi. It serves as a palate refresher and is eaten with chopsticks. Bright yellow pickled versions of daikons deliver a crunchy, vinegary flavour.
Gari: pickled ginger
Shiso: is a fresh green leaf related to mint, and its taste is a piquant blend of mint and lemon. It is used as a garnish with sashimi, tucked in sushi for color, or included in various rolled sushi where its tanginess complements the other ingredients. Shiso is a subtle and delightful surprise.
Hashi: chopsticks
Hangiri: the typical bowl for mixing the cooked rice with the vinegar mixture.
Shamoji: Rice Paddle; plastic non-stick rice paddles are good for everyday cooking and serving of your rice. Wood or bamboo shamoji are preferred for making sushi and should be rinsed or dipped in the vinegar mixture before use to keep the rice from sticking to it.
Makisu: Bamboo Rolling Mat; for uramaki (inside–out rolls) – cover the makisu completely with plastic wrap to keep the rice from sticking to it.
Kombu: Kelp; can be added in with sushi rice during cooking (and removed afterwards) for added flavour
Source: Sushiref.com
Good luck Sushi masters!