Yet another sushi visit, I’ve been chasing the dragon since my visit to MF. This time I went to Tomo. It’s been about a year since my first and only visit.
Nigiri is what I’ve been dreaming about; the way the slightly warm and vinegary rice falls apart and presses into the cool fish, a balanced melange of textures and flavors that can be haunting. The MF nigiri accomplished that, but we were just eight people in the Omakase room, with the chef’s undivided attention.
For a pre-dinner “snack”, I visited Tomo by myself at 5:00 (when they open) and I ordered a nigiri sampler, which included a minced tuna roll with scallions – $45. Chef Tomo cut the fish but then handed off the slices to a younger man to form the nigiri, which I thought a bit strange.
It was very good, but I went to Sushi Huku last night and I think Huku’s nigiri may have been even better. Tomo’s fish was cut more elegantly than at Huku, but the rice and overall flavor was better at Huku.
Though, I went to Huku with a friend who knows the chef, which I believe can definitely impact the sushi experience. I look forward to this continued learning process and developing my own rapport with sushi chefs around Atlanta. I’m discovering that sushi is very, very personal. Like it or not, one cannot assume that everyone will have the same experience, even on the same day.
Check out the Creative Loafing review of Tomo from just a few days ago.
I didn’t order these oysters, but Tomo let me take a photo. That’s UGA caviar in some of them.
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