hmm...
==== snip ======
Record-breaking triple digit temperature makes the name of the restaurant very time appropriate.
Heats, Chicago
Heats claim to be the only high-end sushi restaurant in the city. Which then begs the question of what exactly does high-end sushi restaurant mean. Judging from the decor and the fancy website that introduce in length about Kee Chan's (the owner) philosophy, none of the sushi joints in Tsukiji, the mecca of sushi, qualify as high-end.
I do get really cynical when restaurant over use superlative. And Heats use it to the max. And what's this about "featuring live sushi" ? Does it mean that the morsel is still wiggling while you pop it in your mouth ? And even if so, it's meaningless. Freshness is the ticket to entry in any sushi place worth visiting and having it killed in front of you means, well, it just means it was alive just a few minutes ago. Would that make a magnificent toro less fresh because it is of the highest quality but was frozen immediately after it was cut and shipped thousands of miles away to reach your plate?
Then you realize when you visit Heats, it's a hybrid concept that has long been popular in Chinese restaurant. You see a big aquarium, filled with fish waiting to be slaughtered. But what if one wants some assortment of sushi, as one usually does ? In this case, the display of $10,000 compressor tank can only be seen as a gimmick and not a true testament to Kee Chan's reputation (self proclaimed?) as a sushi purist. If indeed he is one.
And get this. You order sashimi and it will come with a certificate, telling you the specimen of the fish, when it was caught, and which chef prepared it for you. They will even come and ask you how you want to name the fish you are about to consume. Let's say like Nemo, for the salmon roe you ordered.
All this nonsense makes Heat a What-am-I-doing-Here-But-Heck kind of a restaurant. Every time the waiter came to explain a dish with quite a fanfare, we tried hard to suppress the giggle. After he was done and gone, burst of uncontrollable laughter followed. It was just too ridiculous. And therefore, I admit, was kind of fun.
IIf you are interested, that night, I ate Nemo (Salmon Roe), Squiggly (Calamari), Red (Tuna) , Fatso (Chu Toro), Yolkie (Egg), Bonnie (Seared Bonito), Snakey (eel) and Yucky (Uni). The last, someone named the poor thing for me. -JH-
HEAT
1507 N. Sedgwick Ave.,
Chicago, IL 60610
312-397-9818
heatsushi.com
==== snip ======
Record-breaking triple digit temperature makes the name of the restaurant very time appropriate.
Heats, Chicago
Heats claim to be the only high-end sushi restaurant in the city. Which then begs the question of what exactly does high-end sushi restaurant mean. Judging from the decor and the fancy website that introduce in length about Kee Chan's (the owner) philosophy, none of the sushi joints in Tsukiji, the mecca of sushi, qualify as high-end.
I do get really cynical when restaurant over use superlative. And Heats use it to the max. And what's this about "featuring live sushi" ? Does it mean that the morsel is still wiggling while you pop it in your mouth ? And even if so, it's meaningless. Freshness is the ticket to entry in any sushi place worth visiting and having it killed in front of you means, well, it just means it was alive just a few minutes ago. Would that make a magnificent toro less fresh because it is of the highest quality but was frozen immediately after it was cut and shipped thousands of miles away to reach your plate?
Then you realize when you visit Heats, it's a hybrid concept that has long been popular in Chinese restaurant. You see a big aquarium, filled with fish waiting to be slaughtered. But what if one wants some assortment of sushi, as one usually does ? In this case, the display of $10,000 compressor tank can only be seen as a gimmick and not a true testament to Kee Chan's reputation (self proclaimed?) as a sushi purist. If indeed he is one.
And get this. You order sashimi and it will come with a certificate, telling you the specimen of the fish, when it was caught, and which chef prepared it for you. They will even come and ask you how you want to name the fish you are about to consume. Let's say like Nemo, for the salmon roe you ordered.
All this nonsense makes Heat a What-am-I-doing-Here-But-Heck kind of a restaurant. Every time the waiter came to explain a dish with quite a fanfare, we tried hard to suppress the giggle. After he was done and gone, burst of uncontrollable laughter followed. It was just too ridiculous. And therefore, I admit, was kind of fun.
IIf you are interested, that night, I ate Nemo (Salmon Roe), Squiggly (Calamari), Red (Tuna) , Fatso (Chu Toro), Yolkie (Egg), Bonnie (Seared Bonito), Snakey (eel) and Yucky (Uni). The last, someone named the poor thing for me. -JH-
HEAT
1507 N. Sedgwick Ave.,
Chicago, IL 60610
312-397-9818
heatsushi.com
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Unsu...
Re: heat sushi
08/09ha, that's the same restaurant as in this thread:
nocheapsushi.tribe.net/thread...81ca750
