Raw, Cooked or Misunderstood? My First Sushi Experience

I've always been sceptical about things that come with too much hype, mostly because I fear disappointment. Is it genuinely that good, or is it one of those things people have convinced themselves to enjoy because it's trendy?

With Pleasure is running its sushi experience throughout November, so I thought, why not? And to take things a notch higher, I came prepared with questions because there was no way I was putting raw fish in my mouth without first asking a few questions. And that right there is the first misconception.

According to Executive Chef Eleazar Burgos, one of the biggest misconceptions he would like to correct is the assumption that all sushi is made with raw fish. While raw fish is commonly used, that is not always the case.

Can we also talk about my 10-minute masterclass in trying to use chopsticks? I promise I tried. They even tied the chopsticks together with rubber bands to help me, but girl, oh girl, I still couldn't get the hang of it. I must commend the chef for his patience. That said, I haven't given up yet. Maybe one day, some day, the script will change.

We started with the starters: Tuna Andino Nigiri, Salmon Inca Nigiri and Salmon Sashimi. Let it be known that all three featured raw fish. What a way to kick off my experience! But remember, I came with an open mind.

But first, let's talk about the presentation. The experience began with a spectacle: a delicate cloud of mist enveloped the sushi platter, turning what would otherwise have been a simple serving into a theatrical introduction to the meal.

Chef Burgos explained that in Japan, where summers can be particularly hot and humid, sushi is traditionally served over crushed ice to help maintain a cool temperature, especially in warmer conditions.

Now, back to the taste test. My palate was a little confused at first, but by the second and third bites, we were beginning to adjust. My friend says I need to refine my palate, and honestly, I agree. I wasn't the biggest fan of the raw salmon, but I unexpectedly enjoyed the Tuna Andino Nigiri, which featured fresh tuna.

The chef, however, advised that for first-timers, cooked sushi is the best place to start before gradually venturing into raw varieties. “If you're a first timer, the best way to start out is with the cooked sushi, then you slowly move to the raw options.”

He also let me in on something I didn’t know before: the most important ingredient in sushi isn't necessarily the fish, but the rice. “The rice has to be at a particular temperature 37 degrees. If it’s too hot, it becomes sticky and if it’s too cold, it breaks. The rice has to be fresh too.”

Now, it was time to try the mains. Chef Burgos recommended the INTI Crab Roll and Maguro Truffle Uramaki. YAP! He was right. These two definitely won me over more than the showstopper starters. Maybe it was because they were cooked, or perhaps my palate was simply warming up to the experience. Who knows?

Just when I thought we were done, the chef decided to treat me to one of his personal favourites, an off-the-menu experience: the Aburi Salmon Nigiri.

This one is flame-seared using a culinary blowtorch. The technique gently warms the fish, softens the fat in the salmon and releases its natural oils, creating a melt-in-your-mouth texture accompanied by a warm, smoky aroma.

Now, THAT felt like a trip to Japan!

So, did sushi turn me into an instant convert? Not quite. But it certainly made me realise that sometimes, our reservations are worth challenging. I may still have a long way to go with my chopsticks, but at least my taste buds are beginning to catch up. And honestly, that's progress!