Forget DIY and be prepared to RIY: roll it yourself. Izumi is hosting an Interactive Maki Making Dinner on Monday, July 21st at 7:00 p.m. The event will be a night of drinking, eating, learning and then more eating.
To start off, chef Corey Baver (ex of Morimoto, Buddakan and Pod) will be giving guests a complimentary glass of Sake Sangria and hors d’oeuvres to enjoy. But if one drink won’t cut it for you, you’re welcome to bring your own.
Guests will then get hands-on instructions from Baver & Co. regarding proper techniques and proportions to make the rolled sushi. And the best part of the night? You get to nom on your creation later. It’s like eating your homework, but tastier (hopefully).
Craig LaBan discovers not all of East Passyunk is Italian and that Izumi provides a great new sushi destination for the neighborhood.
The sushi kitchen is clearly Izumi’s strength, with a focus on standards presented with attention to detail, quality, and value rather than anything especially innovative. And sushi chef Agus Lukito, an Indonesian-born chef trained at Teikoku and most recently at Mikado, does an excellent job.
His fish is superbly fresh, cut with precision, and wrapped around good rice – toothsomely firm and nicely seasoned with kombu-flavored vinegar. This is on full display in the platters, which, at 32 pieces for $50 (and half as many for $25), is a solid quality-value. It featured some less common additions – the sea-savory tang of horse mackerel, the tender snap of rouge-tipped surf clam, sweet white albacore, and a nearly translucent, delicate fluke – to the usual tuna-salmon-yellowtail mainstays.