Matsu Sushi In Westport Hosts A Sake Seminar & Sushi Blowout

I and other fortunate members of the food press headed to Matsu Sushi in Westport

last week for a sake seminar and sushi blowout. In the entry were some of Matsu Sushi’s awards, including one of our own in the upper left.

We were warmly welcomed by husband-and-wife owners Pauline Lee and Paul Teoh,

and then we headed straight upstairs to the private function room for the sake seminar portion of the evening. From our perch, we could glimpse the sushi chefs hard at work below.

Everyone took some time to get acquainted.

A large table awaited us,

the place settings obviously oriented toward sake.

There was interesting artwork on the walls.

Restaurant publicist Linda Kavanagh introduced the sake speaker, long-time friend Gregg Glaser,

a leading beer expert who not only is the editor of Yankee Brew News

but who has also become an authority on all things distilled, especially sake.

Gregg educated his rapt audience,

using explanatory materials such as this chart depicting styles of premium sake.

So we weren’t trying out the sakes on empty stomachs, we nibbled on snack foods like edamame,

with an empty basket for the discarded shells,

fried shumai,

and popcorn chicken.

Gregg instructed the group as to distinctions like the difference between filtered and unfiltered sake.

We got to try

tastes of Akita Homare,

Jizake Tenzan

and Shirakawago Sasanigori.

We applauded Gregg

for keeping his explanations both interesting and simple.

Then we adjourned to the downstairs,

with its waterfall of changing colors,

where guests’ sake and sushi educations overlapped.

We couldn’t help noting the sake and wine display there.

Five sushi chefs were busy whipping up some wonderful treats,

as was executive chef and co-owner Michael Cao.

We began with toro, which any sushi aficionado knows refers to a cut from the fatty, highly prized and expensive parts of the fish, most commonly tuna.

On we proceeded to giant clam, another relatively uncommon offering.

I pretty much ignored the wasabi, as I’m wont to do when eating the best sushi.

And although I have been adept with chopsticks my entire adult life, I generally eat my sushi with my fingers, as many Japanese do.

Heck, if I’d had any soup, I’m sure I would have slurped it audibly to show my approval, too. But although I didn’t use my chopsticks on the sushi, I them on cooked food like this royal chicken

and these rock shrimp,

as well as dressed salads like this yellowtail salad

and this mushroom salad.

My chopsticks also came in handy on these glass noodles with seafood

and these morsels of hibachi steak and vegetables (cooked in the kitchen).

A tempura shrimp,

on the other hand, I ate with my hands, dipping it in the delicate tentsuyu sauce provided.

There had been many great treats, but the greatest was yet to come—a sushi platter of impressive quality and variety for each table.

Our foursome, with my considerable assistance, demolished our entire platter, while the fivesome at the next table tragically left quite a bit of food behind. Here are close-ups of the sushi platter’s contents. There was a Hollywood Roll, with spicy mixed tuna, salmon and yellowtail on the inside, scallop and kiwi on the top.

There was an ET Naruto Roll, with eel, tamago, asparagus and avocado rolled up in cucumber.

There was even a Jazz Roll, with tuna, king crab, smoked salmon, yellowtail, avocado, spinach and tobiko in a soybean wrapper.

There was nigiri-style tuna,

salmon,

and yellowtail.

There was sashimi of octopus,

tuna,

and yellowtail.

The quality of the fish was stunning—it’s a pity more people can’t tell the difference between mediocre and great sushi. But no matter how well I dine, I always wonder what the staff is eating.

The staff cleared our dinner plates,

and then we wound up our wonderful evening with mochi ice cream of various flavors.

The satisfaction on the faces of guests was unmistakable.

After this incredible sushi blowout, we were given parting gifts,

and then we said goodbye to the cuties at the hostess station

and our gracious hosts, Pauline and Paul.

Matsu Sushi, 33 Jesup Road, Westport, 203-341-9662
www.matsusushi.net