Mr. Jones grew up in Alaska. He’s a sushi-loving seafood and fish connoisseur.
I’m a Missouri farm kid who grew up eating locally-raised corn-fed beef. Growing up, my fish consumption was limited to frozen fish sticks in school lunch. While I’ve dramatically broadened my palate and prefer seafood to beef today, it has taken me years to embrace the idea of eating raw fish.
When we were in Fort Worth, Texas last weekend, we were looking forward to enjoying local specialties (brisket tacos, pecan pancakes, Babe’s chicken fried steak or Joe T. Garcia’s family-style Mexican dinner.) Since we were visiting friends who were also long-time Alaskans and sushi-lovers, the group consensus was to try sushi in Fort Worth.
We settled on Shinjuku Station on Magnolia Avenue in Fort Worth about 4:30 pm on Saturday evening. Open Table showed no available reservations. Luckily, we called, and reserved a table for four at 6:30 pm.
Shinjuku Station is much more than a sushi place. The restaurant –named after the worlds busies train station in Tokyo — serves small plates of Japanese-inspired food are perfect for sharing with your dining companions.
While a thunderstorm drilled rain outside, we were warm and cozy inside working our way through the menu.
Baked wild Japanese mushrooms, in brown butter. The foil packet makes for an interesting presentation, but inside is pure delight. The mushrooms are favored with a hint of citrus, and they disappeared almost before I could snap a shot. A must-try on the menu.
Hokkaido scallops & tuna tartar on a lotus root crisp, with roasted rice pearls. This made us think of sushi bruschetta, and it also disappeared quickly.
Beer braised pork buns in a sweet bun. Our group gave this dish mixed reviews ranging from- “too fatty” and “did not fit with rest of menu,” to “pillows of delight” and “Yum!” Note: we needed two orders of this dish for four people.
You won’t find cream cheese or avocado in Shinjuku Station’s rolls. The Sweet Jalapeno roll contains white tuna topped with garlic rubbed albacore, ponzu, and togarashi.
We watched another table “cooking” their beef, and had to try it ourselves. The Ishiyaki includes five pieces of prime flat iron ribeye, cut like sashimi, that you sear yourself at your table on a hot river stone.
Half of the fun of the Ishiyaki is dipping the Niman Ranch beef in the butter provided, and the searing each side of your beef quickly on the hot stone. Eating the tender beef is also fun.
One of our favorite dishes was the Spider roll, crunchy, crispy and fresh. While soy sauce and wasabi are provided, we agreed not necessary to enhance any of this perfectly flavored food.
Hama chili yellowtail sashimi with ponzu, jalapeno, cilantro. Thinly sliced and dressed to perfection with a crunchy seaweed salad. At $20, this is one of the most expensive plates on the menu, but well worth the cost.
While I’ve come a long way in my sushi appreciation, I left the Yuza Tobiko topped with Uzura (fish eggs topped with raw quail eggs) for the sushi-loving Alaskans to enjoy.
Peppercorn tuna.
Garlic rub albacore, lightly pan seared.
Regardless of whether you like sushi, you will find something to like among the small plates at Shinjuku Station. Our server was attentive and knowledgeable. The drink list includes sake, Japanese beer, interesting cocktails. Plus, the “surprise me white” wine offering on the wine list was a fun and delicious idea.
Are you a sushi fan? What is your favorite place (outside of Japan) to enjoy it? Please share in comments below.
Other recent food and beverage posts you may want to read:
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* The Master Chef’s Table on Holland America’s Nieuw Amsterdam
* An Update on the Signature Beverage Package on Holland America Cruises
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