After a long day of shopping, we were lost in Southeastern Mass. starving and desperate (it was 9:45ish) and we were contemplating going into Boston to try and make it to Fugakyu when we stumbled upon Quan's Kitchen. There were alot of cars so instinctively, the place perked our interest and sushi was what we had in mind, but my friend didn't like the "look" of the sign. It was maroon with red lettering...not the most attractive sign.
However, the interior upon entering was nothing like what the sign would suggest. Rich oak, marble reception table, large stone buddha's and a great lively ambiance. The sushi bar was about to close so we quickly ordered.
The sashimi appetizer (slices of white fish, tuna, and salmon atop a bed of seaweed salad) was adorably served in a martini glass and the fish was arranged to look like flowers sitting on top a garden of seaweed. The seaweed was a tad too salty but the presentation and the remarkable freshness of the sushi made up for it.
My friend ordered the spicy salmon roll and salmon nigiri. He kept urging me to try the spicy salmon roll because apparently, it was just perfect.
I didn't try it because my hands were full with the futomaki, striped bass nigiri, and the squid nigiri. The squid nigiri was so perky and fresh and had that lovely chewy texture. The striped bass had a slightly "wild game" taste like how venison tastes in comparison to beef. I had never tried it before and liked how different it was. The futomaki was amazing and I couldn't stop stuffing my mouth until it was all gone. The flavors of the egg, daikon, crab, and cucumber complemented each other so well that I really enjoyed each piece of the maki. Presentation of the sushi was pretty standard, arranged on a large platter.
Lastly, we had a large platter of Kiji steak which was strips of steak piled high with snow peas, water chestnuts, carrots, broccoli, and bok choy in a brown garlic sauce. I only ate the vegetables because I was so full and I was so impressed. The vegetables weren't overcooked and had a nice, light flavor. The steak looked pretty fatty but my friend assured me that it was delicious.
The waitress was so cute and spoke very good English. She was attentive and prompt even when we were the very last customers to leave. The manager shouted out a boisterous "Thanks! Have a nice night!" as we stepped out the door leaving us with a wonderful feeling of satisfaction of having found a place with both great service, wonderful atmosphere and delicious food.
FYI: Erik Quan always loved to study physics and chemistry. That love may have developed an incredible cooking style and breakthrough that took years to perfect.
The process uses special below zero freezers and water. In Quan's Kitchen you'll find an extremely cold freezer and a special high speed water mixer. With the mixer, Erik is able to add water into the meats prior to freezing for 7 days.
The secret: they have a special treatment process that uses frozen water molecules to break down meat fiber. The result: tender and flavorful meats, food that looks good even when cold.
The cooking process is healthy, natural and good. read more