The Oak Barrel in Miramar has been open for close to a year now and has quickly made a name for itself as a pan-Asian bistro and bar. Their menu is not as big as other places around but that's great because that allows them to focus and put more effort onto enhancing their limited range of dishes. With a beautiful, relaxed atmosphere along with dim lighting and low seating with down-tempo tunes from classic and contemporary artists in the background, the Oak Barrel definitely creates a lovely experience for you to enjoy your food and drinks and have a good time.
In addition to their range of Asian dishes and contemporary cocktails, the Bistro has decided to launch a brand new sushi menu under the guidance of their Head Chef Kamal Subba. The great thing about the sushi served at the Oak Barrel is that their aim is to deliver a premium, 5-star worthy sushi at an economical price. Majority of the ingredients used in the different kinds of sushi are imported, right from the wasabi and the soy sauce which comes from Japan to the Norwegian Salmon and the tuna.
Firstly, before I proceed to the meal, a quick heads-up on the different styles of sushi. Maki is a roll that contains a filling, wrapped in rice which is then rolled in seaweed (Nori). Ura Maki is the opposite wherein the filling is wrapped in seaweed and then rolled in rice (on the outside). Temaki is sushi that has been rolled into a cone shape. Hosomaki is sushi that features a filling of just 1 ingredient (usually only fish or only one vegetable). Nigri is sushi that features a slice of fish pressed atop a mound of rice that may or may not be held together with a small strip of seaweed. Finally, Gunkan is a sushi that features loose ingredients such as fish roe or sea urchin wrapped in a sheet of seaweed.
Now that you've got your basic sushi knowledge, let us begin! I started with two types of vegetarian sushi. The first being a Shitake Mushroom Nigiri that featured a lovely, juicy Teriyaki Glazed Shitake mushroom that was packed with flavor, dipping it in soy sauce is not necessary but you may do so if you want to. There was a thin layer of wasabi paste in between the mushroom and rice. Definitely one of my favorites of the entire meal. I also sampled the tofu roll which was an absolute delight that just melts in your mouth, this one would require the soy sauce to enhance the flavor. The reason the tofu melts in your mouth is that the tofu is also of premium quality and imported from Japan.
Next up was an Ebi roll in Nigiri style. Ebi refers to the style of slicing the prawn in such a way that you butterfly it and the Ebi Roll features a pre-cooked prawn laid on a mound of rice. This one was super fresh, you could easily make out with the scent. The soy sauce complements the prawn very well. I also tried a third vegetarian sushi and that was the classic California roll that was filled with avocado, cucumber, and cream cheese. Simple, yet tasty.
Moving on to the Tori Kachi Roll which was a sushi roll that was stuffed with strips of panko fried chicken. The roll was also topped with bits of crispy tempura that made it a very textural experience. I also tried the crabstick roll that was similar to the Tori Kachi but instead featured a pre-cooked crab stick and was topped with roasted sesame seeds. I thoroughly enjoyed the flavors and textures in both these sushi rolls and these would be the best bet for people who don't settle well with the idea of consuming raw fish in the traditional sushi.
Finally, I ended my meal with an Oak Barrel signature special, The Cherry Blossom which was a sushi that featured a mix of fresh tuna and salmon alternating in vibrant shades of pink and orange. Each roll was either filled with tuna and topped with salmon or filled with salmon and topped with tuna. The taste was quite rich and you can easily notice the superior quality of fish used.
So whether you're a sushi lover or a first timer, a vegetarian or a meat eater, a seafood lover or a hater. The Oak Barrel makes sure there something to satisfy everyone, no matter what your preference is. Throw in a laid-back and intimate atmosphere with some great tunes and great cocktails and you got yourself a night to remember.
Here are a few basic and essential tips that I have learnt during my many sushi eating experiences, so keep this in mind the next time you're out on a sushi trip:
n For sushi that has the fish on the outside and the rice on the inside, lip it on to its side and make sure you dip the fish into the soya and not the rice as the rice is usually already flavored.
n If you can't eat with chopsticks don't worry, its perfectly acceptable to eat with your hands.
n Eat a bit of the pickled ginger when switching between different types of sushi as a palate cleanser to ensure you can enjoy the true flavors in the sushi.
n Don't take bites of the sushi, instead put the whole thing into your mouth with the fish side touching your tongue (in case of )
n Do not add the pickled ginger on your sushi and do not mix the wasabi in the soy sauce, the wasabi should go directly on your tongue or on top of the sushi
(Akio Fernandes is a passionate foodie and the owner of The Hungry Wolf food blog - that showcases various culinary delights across Goa)
