Sushi Sam’s Edomata

Copper River Salmon Tartare Avocado Cream Cheese Deep Fried Quinoa Wasabi Marinated Vegetable Dashi Gelatin

Copper River Salmon Tartare w/ Dashi Gelatin, Avocado, Cream Cheese, Deep Fried Quinoa, and Wasabi Marinated Vegetable

This off-the-menu appetizer was hands down the best tartare we’ve ever had. Copper River Salmon already tastes amazing by itself, so we knew we were in for a treat. What astounded us even more than being able to have this fish prepared as a tartare was the dashi jelly (yup, that’s right, dashi jelly). It had so much flavor that it cut through all of the other ingredients of this dish, but not enough to overpower them. Initially, I was iffy about the cream cheese, but it paired quite nicely with the jelly because of the way it toned it down. The cream cheese also provided a creamy texture with the avocado, which the deep fried quinoa complemented nicely. The wasabi marinated vegetable gave an ever-so-slight kick to the dish (like a nice cherry on top). The tartare was executed perfectly because there was a good balance of flavors and textures that still allowed the star of the show, the Copper River Salmon, to shine.

Here is another one of their special appetizers we had that night (special appetizers are featured on their blackboard):

Appetizer

Kinmedai (Alfonsino)

The fish was cooked so wonderfully that it flaked off into moist flavorful pieces with just a gentle touch of our chopsticks.

Then, it was time for our omakase! We ordered more specials off their whiteboard as well. Omakase is a Japanese phrase commonly used in sushi restaurants, meaning that you’ll leave your meal up to the chef. In return for your trust, the chef will serve you what he thinks are the best items on the menu available at the time. Sushi chefs will often add all the flavoring the sushi needs, whether it’s through garnishes or sauces or a combination of both, so you should not, and I repeat, should not, add more wasabi or soy sauce to your sushi (unless they say you can).

Medai (Butterfish)

Medai (Butterfish)

Madagascar Ebi (Shrimp)

Madagascar Ebi (Shrimp)

Kanpachi (Amberjack)

Kanpachi (Amberjack)

Copper River Salmon

Copper River Salmon

Aji (Spanish Mackerel)

Aji (Spanish Mackerel)

Hotate (Scallop)

Hotate (Scallop)

Copper River Salmon Skin

Copper River Salmon Skin

Seared Toro (Fatty Tuna)

Seared Toro (Fatty Tuna)

Ika (Squid)

Tako (Octopus)

A5 Miyazaki Wagyu Beef

A5 Miyazaki Wagyu Beef

All I can say is… that everything happily melted in our mouths. We were also served complimentary soup during our meal by Chef Sam himself ^__^

And what better way to end an amazing dinner than with dessert? (one dessert item is included per omakase)

Sour Cream Cheesecake

Sour Cream Cheesecake

Green Tea Tiramisu

Green Tea Tiramisu

Their tiramisu never fails to disappoint. It’s very fluffy and moist, and the sweet mascarpone cream matches the bitter green tea flavor wonderfully. The raspberries add brightness, in both flavor and appearance, to the cake. I feel like I can finish a whole cake by myself heh.

At Sam’s, omakase and their whiteboard/blackboard specials are the way to go! And their signature green tea tiramisu is a must. They unfortunately didn’t have uni that night, but nonetheless, we left Sam’s with big smiles on our faces.

Just be aware that your wallet may  will cry afterwards.


Sushi Sam’s Edomata
218 E 3rd Ave
San Mateo, CA 94401

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