Last week I visited Craft Izakaya again with friends, and we finished our excellent sushi bar meal by asking Chef Jason Liang if he would put together a donburi (rice bowl) for us, comprised of whatever he was feeling. A rice bowl is a comforting ending to any sushi meal (I also enjoy a well done tekka maki to wrap things up) and provides the chef an opportunity to get creative with an ensemble of whatever is rocking that day.
Chef went beyond my expectations with an outrageous mix of scallop, shrimp, uni, salmon roe (ikura), chopped toro (luscious tuna belly), and crunchy cucumbers, with a little bit of soy sauce and a garnish of the pickled spicy wasabi stems I love so much. Bursting and creamy and crunchy fresh, and also beautiful, in my won-the-lottery fantasy I would eat a riff on this every day, in between meals from David Sweeney, who is head chef in said fantasy.
So yeah, it’s really good. I want more now, which is why I wrote this post.
Chef Liang just left Craft to travel abroad and eventually wants to open his own sushi restaurant in Buckhead, but I’m sure owner/chef Jey Oh will continue to develop talent at his very popular Krog Street Market restaurant.