Audio By Carbonatix
When it comes to sushi, no distance is to great to travel for the real deal. That’s why we’re making a trip to Hiro Sushi.
Food Critic Michele Laudig on Hiro Sushi:
Hanging out here and observing the way the sushi chefs interact with their customers — and the way customers greet each other at the sushi bar — it’s apparent that there’s a loyal crowd of regulars. From the big, glossy red daruma (round, papier-mâché dolls that symbolize good luck) on the counter to the long list of specials written on an illuminated board, the atmosphere is both convivial and timeless.
I advise that you pay close attention to what’s written on that board — the stuff that’s not on the regular menu is seasonal, get-it-while-you-can seafood like iwashi (beautiful, fresh sardines laid out in neat silver stripes over a ball of rice — an impressive, rare find at any sushi place in Phoenix), Hama Hama oysters from Washington (big, briny bivalves served on the half-shell with ponzu sauce, scallions, and lemon wedges), and pricey, prized toro, the fatty cuts of bluefin tuna belly that practically melt on your tongue like butter…full story
