Dear valued customers,

 

Please join us for a special dinner with Lynita Shimizu, the woodblock print artist.  We have received many praises about the beautifully sanguine woodblock prints that decorate the walls of Maeda Sushi.  We invited the artist responsible for all the work, to share the stories behind her unique art that combines centuries-old Japanese technique with Pennsylvanian sensitivities.  She will demonstrate how her prints are made, and guests are invited to try their hands at woodblock printing – and take the result home as a souvenir.  There will be hors d’oeuvre during her presentation, followed by a special course dinner.

Gion Festival by Lynita Shimizu 

Please RSVP; seating is very limited.

 

Where:  Maeda Sushi Restaurant – 530 Bushy Hill Rd. Simsbury, CT 06070

When:  April 2nd, 2009 (Thursday)

Time:  at 6:00 pm

Cost:  $50 per person for the dinner (drinks, gratuity, tax not included).

 

To reserve, please call Maeda Sushi (860) 651-4100,

Or e-mail: maedasushi@att.net

 

Also, visit Ms. Shimizu’s internet homepage:  WWW.SHIMIZUWOODCUTS.COM

 

 

 

Lynita Kagarise Shimizu

Lynita Shimizu has been creating woodcuts using the Japanese techniques of moku hanga since the mid-seventies. Originally from Huntingdon, Pennsylvania, Lynita graduated with a Fine Arts major from Westminster College in 1974. Following a year at the Chinese University of Hong Kong, she moved to Japan to concentrate on woodblock printmaking. During her four-year stay, she studied in Kyoto with an elderly master of traditional woodblock printmaking, Tomikichiro Tokuriki, and in Tokyo with contemporary printmaker, Yoshisuke Funasaka. From Japan, Lynita and her husband moved to River Edge, NJ, where they raised three sons.

Pictured art:  Gion Festival by Lynita Shimizu

Dear Customers,

 

There are changes in the menu for the upcoming Slow Food Dinner.

We hope this is even more exciting than the one previously planned.

If you do not eat raw fish, we can accommodate.  Please indicate to us when you make a reservation.

 

Special course dinner:  $50 per guest (not including tax/gratuity/drinks).

 

Two Dates:  Thursday 3/12 & Thursday 3/19

Time:  6:30 p.m.

Where:  Maeda Sushi Restaurant, 530 Bushy Hill Rd, Simsbury, CT 06070

 

Reservation is required.  Call Maeda Sushi, (860) 651-4100

We will ask for your credit card number at the time of reservation.  If you need to cancel your reservation, please do so more than 24 hours prior.  After that, we will charge $50 per person.

 

Limited seating, and they are quickly filling us, so please call to secure your seat.

 

 

Here is the MENU

 

Appetizer:  前菜

三点盛り・金平牛蒡、枝豆の白和え、蓬麩

Plate of Three:  Burdock Kinpira, Fu of Mugwort, Edamame with Tofu Cream

                Burdock Kinpira:  Root vegetable sauté with sesame oil

Edamame with Tofu Cream:  green beans out of the pod with delicate cream

Fu of Mugwort:  “bread” of wheat gluten with the fragrant vegetable

 

Sashimi:  刺身

白身魚の薄造り(ポン酢和え)

Whitefish Sashimi with Ponzu:  sheer slices of whitefish with ponzu sauce

 

Steamed:  蒸し物

信州蒸しと海老シューマイ

Shinshu Mushi & Shrimp Shumai

                Shinshu Mushi:  Cha (green tea) noodle laid over white fish, with broth splashed over

                Shrimp Shumai:  shrimp dumplings with shredded flour skin

 

Broiled:  焼き物

銀鱈祐庵焼き

Codfish Yuan style:  marinated in a yuzu-mirin-soy sauce

 

Refreshment:  お口直し

梅と紫蘇のグラニテ

Granita of Plum and Shiso mint

 

Sushi: 

五点盛り

Five Piece Sushi

 

Dessert:  デザート

抹茶アイスクリーム

Green Tea Ice Cream

menu may change due to availability

Dear Customers,

 

We are happy to announce a special course dinner event in conjunction with the Slow Food Connecticut…and not only for just one night, but two.  Still, seating is limited, so please call to make a reservation.  Below is more information and menu.  If you are not a fan of raw fish, no problem, please tell us when you make reservation.

 

Dates:  Thursday, 3/12 & Thursday, 3/19

Time:  6:30 pm

 

$50 per person – not including drink orders/tax/gratuity

 

SPECIAL COURSE MENU

Edamame

Tori no Karaage

Shumai

Sashimi salad

Buckwheat noodle

Sashimi

Chawanmushi

Sushi

Miso soup

 

We will ask for your credit card number at the time of reservation.  If you do have to cancel your reservation, please do so at least 24 hours prior to the event you have reserved.  After that, we will have to charge $50 per person.

 

We’d like to thank Susan Chandler, the convivium leader of Slow Food Connecticut.  It’s an honor to work with Slow Food.

 

Maeda Sushi

(860) 651-4100

 

 

 

 

more about “Niigata Sake @ Maeda“, posted with vodpod

 

Dear customers,

We like to thank everyone who came to Niigata Sake @ Maeda dinner.

It was such a pleasure to serve you.  As promised, here are some pictures from the night.  I am sorry, some of the pictures were out of focus.

We matched some great sake from Niigata prefecture of Japan with Chef Maeda’s special course dinner. 

                Hakkaisan Junmai Ginjo w/

                                Edamame/Shumai/Tori Karaage

                                Sashimi Salad w Plum Dressing

                Kirinzan Junmai Daiginjo w/

                                Buckwheat Noodle w sweet shrimp tempura

                Musashino Buna no Tsuyu Tokubetsu Junmai (Dew Drops) w/

                                Sashimi

                                Gindara Yuan-yaki

                                Chawanmushi

                                Sushi

                                Sweet Shrimp Head Miso Soup

                Green Tea w/

                                Kichoan Plum Jelly

For those of you that missed this event, not to worry, because we are planning another one, very, very soon.  Please look for the announcement in the coming days.

new-year-card

Maeda Sushi is closed on New Year’s Day.  We will be open for our regular hours starting Friday, Jan. 2nd.

Dear Valued Customers,

 

Maeda Sushi Restaurant would like to wish everyone a happy and healthy holiday season and much prosperity in the coming New Year.  We are very thankful for your patronage since we opened last December, and look forward to serving you in 2009.

 

Our Holiday schedule:

Closed:  Monday, Dec 22 – Thursday, 25th

Open:  Friday, Dec 26 – Wednesday, 31st  (***closed on Mon. Dec 29***)

Closed:  Thursday, New Year’s Day, 2009

 

Regular Schedule starting Friday, Jan 2

 

 

Sincerely,

 

Owners & Staff at Maeda Sushi Restaurant

One of the fall favorites in Japan

One of the fall favorites in Japan

In Japan, fishing for Mackerel Pike (Sanma, in Japanese) starts early July.  But they are at their tastiest in the fall, as they wear more fat going towards the breeding season.  We have received excellent Mackerel Pike from Japan, and after a day of curing by Chef Maeda, they are ready to be served.  Enjoy as sushi or sashimi (tataki).  The fall mackerel pike contains as much as 20% fat, fat that is both tasty and healthy as a source of Omega-3 fatty acid.

 

 

Chef Maeda has also prepared the Abalone Steamed in Sake, which gained many fans the last time he went through the five-hour process of steaming.  So, please come visit and enjoy the Edo-mae (Tokyo style) Sushi at Maeda Sushi Restaurant.

 

One of the more coveted sushi

One of the more coveted sushi

This week, Chef Maeda introduces Abalone prepared Edo-mae (Tokyo Style), steamed in sake.  As a sashimi, fresh, raw abalone’s chewy texture with that distinctive flavor of the ocean is treasured.  But perhaps, as sushi, that chewiness prevents it from mixing with sushi rice quickly on palate.  When a good, fresh abalone is properly steamed in sake, it is no longer chewy, instead it becomes delicately tender, easily melting away and mixing and spreading with the sushi rice in the mouth.  Edo-mae sushi chefs take pride in giving their own touch to the fresh ingredients to bring out the best flavor, and this 4-hour steaming of abalone is one of the most intricate techniques that is passed on from a master chef to the disciple.  It may not always be available, so please do not miss out.

 

 

Californian abalone is steamed in sake

Californian abalone is steamed in sake

 

 

 

 

Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

Available with either Tosazu vinegar or Chef Maeda's Sour Plum Sauce...pictured with no sauce here.

 

Mackerel Pike Sunomono – $10

 

As we get closer to fall, mackerel pikes (SANMA in Japanese) in northern Japan Sea fatten up, providing us one of the most beloved seasonal flavors.  Here is Mackerel Pike Sunomono.  Chef Maeda uses these mackerel pikes marinated in sweet vinegar, rolls them up in sheets of daikon radish and shiso leaves with radish sprouts, cucumber, and pickled ginger to create a soothing harmony of flavors.  On a hot day, enjoy it with the vinegar marinade (special vinegar sauce called TOSAZU in Japanese).  Vinegar encourages your appetite, helps your digestion, and helps you fight the fatigue.  We also offer this with Chef Maeda’s original Sour Plum Sauce, which is pleasantly sweet and sour made from actual sour plums.  As we approach the fall season, look out for Chef Maeda to offer fresh mackerel pike sushi (instead of the marinated kind).

 

 

Horse Mackerel Sunomono – $10

 

This same appetizer can also be made with horse mackerel (AJI in Japanese), in season until mid to late fall, another good option to keep in your mind.  Currently with more fat content, it will have a softer vinegar flavor – available in both Tosazu vinegar and Sour Plum Sauce.

 

 

 

 

100% shrimp shumai - carefully made piece by piece

100% shrimp shumai - carefully made piece by piece

Shumai is a Chinese dumpling adopted into Japanese diet.  They often are made with minced pork, and served as a part of dim sum.  We serve shrimp shumai at Maeda Sushi.  We grate the high quality tiger shrimps and carefully round into bite size balls.  Steaming, of course, is a very healthy way to cook (no oil used), but it also helps packing the flavor into the pieces, shumai comes out perfectly moist, juicy out of the steamer.  The shreded skin provides a unique texture.  We place five big pieces on our fallen leaf ceramic plate and serve with soy-Japanese mustard mix.  It started out as a special, but it has been so popular, it will be in the permanent menu very soon.

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