Columbus Day – Quality Seafood + Kanpai Japanese Bar & Grill

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Steamed Clams

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Live Sea Urchin, much better than our first experience here.

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That was to fill us up before our big meal later at Kanpai.

Stanley Chef loves to use yuzu for many items.

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First 4 items: Very refreshing

Jellyfish –  I especially liked the jellyfish’s texture, never ate it like this before.

Kumamoto oyster – ordinary

Toro with uni on top was Galen’s favorite – melt in your mouth

Halibut – love the kick of the spice and yuzu added to the halibut 

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Sashimi time:

Live Scallop (too much salt)

King Salmon from New Zealand – fatty but we were not impressed

Ono- another melt in the mouth

Mackerel wrapped with mint and cucumber – sweet and minty, very refreshing my favorite from this dish (my favorite from this plate)

Albacore with sesame sauce – the fried topping and the albacore created different textures in the mouth (Galen’s favorite because of the sauce)

Razor Clam – never had it raw before – some parts were sweet and some not, but I loved how 爽it was

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Next up maitake spinach and seafood soup

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有一D草未

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Mushroom dynamite – I think this was a filler dish

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Fried Mackerel – we ate it as clean as we could

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Sushi:

I couldn’t quite catch everything Chef Stanley said.  But still tasty

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More sushi – these were much more amazing than above

Kama Toro

Wagyu Beef

Uni with caviar and truffle sauce

Ikura – salmon roe – we were amazed how the roe stuck to each other

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Galen loved it so much – this one gets its own snap of a picture

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Fried shrimp head

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Sushi

Halibut – a little too salty

Octopus with ankimo – the octopus was still a bit tough

Anago – I would have preferred unagi

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Blue crab roll – lots of mayo

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Uni – 5 ways

We saw someone order this and couldn’t help but do the same

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Complimentary dessert – we had to gulf it down as we had no time to lose to pick up Aiden

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We made it in time.  Don’t let the title fool you – This was a celebration for Birthday celebration for Galen

 



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