58 PUNCHMAGAZINE.COM we still want to incorporate tradition and respect for Japanese food in everything we serve.” The menu changes frequently, but signature items like the braised ankimo (monkfish liver), soy sauce-cured fatty tuna, and mandarin orange snapper make frequent appearances. At $175 per person for a total of 18 courses (10 pieces of nigiri served individually, several small plates, soup and a dessert), Brandon wants his guests to leave satisfied and delighted after having experienced something new and surprising. Despite all the nearby competition, he’s not worried about solidifying Sushi Ai’s place in the community. “Even if I didn’t do This traditional Japanese steamed egg custard recipe serves one but can easily be doubled or multiplied for additional servings. INGREDIENTS 1 egg ½ cup dashi (see note) 2 teaspoons mirin (see note) 2 teaspoons soy sauce Whisk together all the ingredients and then pour mixture through a fine-mesh strainer. If you skip straining it, you won’t achieve the smooth and fluffy texture. Pour the mixture into a ramekin and place it in a steamer or a large pot with an inch or two of boiling water. Cover and steam for nine minutes. Carefully remove from the heat and serve. Note: Dashi is a fish stock made from bonito flakes and kombu (dried sea kelp). Find powdered dashi and mirin (sweetened sake) at Japanese specialty markets and many large supermarkets. CHAWANMUSHI make it chef's choice sushiai-rwc.com dry-aging, the flavor of every restaurant is different,” Brandon says confidently. “We could all serve the same piece of salmon from the same fish vendor, but the end result—because of our different methods, techniques and ideas— would all taste totally different.” The word “ai” means “love” in Japanese, and it’s at the center of everything Brandon does at Sushi Ai. “I love what I do and that’s the meaning behind our name,” he explains. “Do what you love and love what you do.” {food coloring}
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