Review: Yotsuba Ann Arbor ... delicious but slow

See the pretty sushi? Jen and I had fun tonight eating this at Yotsuba in Ann Arbor. Jen's was a tempura jalapeno Philly roll (right). Mine (below)  was a combination we shared of all things California roll: regular, spicy and tempura. It was delicious! The only downside was rather slow service.

Unbelievable Sushi: Ichiban Japanese Steakhouse & Sushi Bar

Last night, I stayed overnight at a friend's house in Ann Arbor. (I had something to cover at 7 a.m. that is quite close to her house, and we'd been trying to get together for a while. It was a fun time and made for a much shorter trip this morning than it would have been from home.)

Neither Jen Halls nor I had eaten dinner yet; she asked how I liked sushi. And we met up at a place just down the road from her called Ichiban Japanese Steakhouse & Sushi Bar on Washtenaw Ave. east of US-23. 

I love sushi, as long as it's cooked. Now some people consider cooked sushi an oxymoron and still others would call me a sissy for not eating sushi with raw seafood. I have tried it and I don't like it. And it was a tuna roll my former office mate Becca dared me to try, if you really want to know.

Even considering my requirements, that still left me with fabulous sushi rolls to choose from at 30 percent off because it was after 7 p.m. (not sure that discount applies on weekends, but you can check). The decor also was quite an experience; we sat in an adorable wooden booth with little curtains. Nice and quiet to talk, in contrast to the show going on in the next room (the steakhouse part, where chefs cook your dinner in front of you in an exuberant, party-like hubbub.

We started off with the Tiger Eye special roll, a spicy California roll and a Philly roll. They were all excellent, but most amazing of all was the Tiger Eye special roll. We got it on a whim because it sounded like an interesting combination of ingredients, including smoked salmon, shrimp, jalapeno pepper, rolled in soybean paper, tempura battered and deep fried with eel sauce. It was, hands down, the best kind of sushi I'd ever eaten. 
 
Yes, deep-frying sushi sounds kind of odd, but this roll was very thinly battered and not crusty at all. It also still tasted light, as sushi should, and was slightly crisp. 

Then we really went for the gusto and got another Tiger Eye roll. Still fabulous. This wasn't a fluke. Oh, and the total bill was just over $23, excluding tip.


Jen suggested we make the Tiger Eye roll our traditional dinner when we hang out, and I agreed wholeheartedly. Of course, there's still the dessert menu and the whole other fun, loud steakhouse atmosphere to try out, but we'll still start with a Tiger Eye roll. Or two. (She took the photo you see with her phone. It looked even better in person.)

Contact details for Ichiban Japanese Steakhouse & Sushi Bar: 

Address: 4641 Washtenaw Ave. Ann Arbor, MI 48108 

Phone: 734-975-0989

website: http://www.ichibanannarbor.com/index.cfm?websiteid=5390
(Note: menu with regular prices is available on the website.)

LÄRABAR: The Demise of Cocoa Mole

My favorite LÄRABAR flavor recently was discontinued. It's a spicy chocolate bar made of all raw/natural ingredients that makes a good substitute for a small meal when on the run (it's even better washed down with a cup of soy milk). I am hugely disappointed that the company isn't making Cocoa Mole anymore.

Making my own version for my use is something I've meant to try for a while, but I've been putting it off. I will try to get some if they're still for sale anywhere to see how my version compares; otherwise, I'll have to go by memory.

Looking on the positive side, yet another company has given me an excuse to step away from the computer and attempt to reinvent a favorite. (The last one was Carob After Dinner Mint Tea, which had no satisfactory substitute for several years, but recently, I found a similar tea by Stash.)

I haven't hunted for other recipes yet, but anyone else has come up with a version of Cocoa Mole, feel free to let me know and I'll post the link to his or her recipe here. In the meantime, I'll keep you posted if I find one that's similar.