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Ooka Does Sushi Without Soy

Sushi, but hold the soy
Sushi, but hold the soy Photo: istockphoto.com

For most sushi served without soy sauce is like a cheesesteak without cheese. But at suburban Ooka, that’s exactly how chef Shuji Hiyakawa serves it up, according to KYW’s Lauren Lipton. Rather than having his customers douse his creations with the ubiquitous soy sauce, Hiyakawa prefers to pair specific sauces he’s concocted in house with a corresponding piece of fish to accentuate its inherent flavors and textures. He believes that simply serving the same soy sauce with his restaurant’s offerings only gives diners the same tasting experience, no matter what they’ve ordered. For instance, anago (eel) comes with an eel sauce highlighted with lime zest, and king salmon gets served with mustard, miso and mint. For purists, or those who prefer to swim with the current, Hiyakawa keeps some soy sauce on hand. [KYW]

Ooka Does Sushi Without Soy