(photo credit: E. Wanetik)
When my pregnant companion agreed to accompany me to review a sushi restaurant, I was initially skeptical. By surrounding her with the potentially forbidden, I feel that taking a pregnant woman to sushi is similar to taking a reformed alcoholic to a bar. Despite doctors generally advising against consumption of raw fish by pregnant women, my dining companion and I compromised, selected our food carefully and didn’t let this affect our evening.
So off we went to the Taiku Sushi and Kitchen on Rehov Emek Refaim in Jerusalem. Although it is a little out of the way and off the main drag, it was definitely worth the extra few steps. Inside the restaurant there is a wonderfully creative décor – chocolate-brown walls covered with lotus flowers – and a fruity, spicy scent greets you as you walk in the door. I found it both colorful and classy, with just enough of a Japanese feel.
Generally, I don’t like smoked salmon on sushi – I don’t count it as “real” sushi – but my pregnant friend considered it the safer option, so we got a selection which would suit us both – the smoky salmon skin (NIS 42), salmon teriyaki (NIS 38), sea bass maki (NIS 27) and red tuna roll (NIS 27).
We then had a shashimi salad (NIS 64) (red tuna and salmon strips on a bed of mixed greens, avocado, radish, red onion and roasted sesame in a ponzu sauce). Although it was an appetizer, it could have been the entree. But my favourite part of the meal was another appetizer, the chicken roll (NIS 56). This is a deep-fried egg roll filled with chicken, enoki and portobello mushrooms, spinach and spring onion, drizzled in teriyaki sauce with sweet chili sauce on the side. It is only one roll, so if you are sharing you might want to order two, as the portion is a little small for two people.
For our main courses, we ordered the fillet of salmon (NIS 79), grilled
and served with sautéed green vegetables and steamed rice, and the
Taiku noodles (NIS 59), stir fried egg noodles with beef, spinach and
three types of mushrooms in a sweet soy, garlic and ginger sauce. I
believe that cooking salmon is a delicate art form – as cook it for
even a minute too long and it dries out. However, our salmon was soft,
luscious and had been expertly cooked, for just the right amount of
Unfortunately, I can't say the same about the beef, which
was overcooked, and the noodles, which were adequate but nothing
special. It didn’t really matter though, because we had enjoyed
everything else so much and I was happy to take the leftovers home to
my kids who devoured them.Taiku, Rehov Emek Refaim 31,
Jerusalem. (02) 566 - 5262. Kosher Lemehadrin. The reviewer was a guest
of the restaurant. For more info visit taiku.co.il