Guam Diner Bytes: Sushi Ebisu

by Ken Stewart
The Guam Food Guy

I’m often asked about a favorite restaurant of mine and I usually cite a handful of places I really like. One of these is Ebisu. There are actually a lot of reasons why I like (more like LOVE) Ebisu. The salmon is unique. A special smoked salmon that is always fresh and enhances any dish that uses it. The jazz that plays during dinner. When sitting at the sushi counter you can relax and sip your sake, beer, or wine and listen to Ella Fitzgerald, Count Basie, Herbie Hancock, Chick Corea, Nina Simone, Dave Brubeck, Wynton Marsalis, Benny Goodman, or Max Roach. There’s just no where else that I’ve been that has this wide-ranging Jazz repertoire playing on their sound system. It’s the owner, Fumiya Nakamura’s passion, or at least one of them. The other is food-serving and preparing awesome, delicious, and memorable Japanese cuisine.

Zee and I went for a Wednesday night dinner at Ebisu and sat at the sushi counter so we could chat with Fumi-san while he worked. I ordered a list of things, while Zee ordered the Yasai Curry (Assorted Vegetables and Curry - $10). She had brought her own brown rice and had them prepare it. This is becoming more of a trend as health-conscious diners are bringing their own ingredients to be substituted, which usually is white rice. Ebisu’s curry is richly flavored with a bit of a pika zing to it. The vegetables included red and green bell peppers, onions, eggplant, pumpkin, and carrot.

I started out with a Sashimi Sampler ($17.50), which features 5 kinds of seafood. Typically it has Maguro (red tuna), Hamachi (yellowtail), Salmon, Ika (squid), and Tako (Octopus). I am always impressed with the presentation of the Sashimi sampler-it’s an art form and I love taking it’s picture. However, it’s the freshness of this sashimi that places Ebisu at the top of the rankings.

The Hamachi Kama (yellowtail collar-$13) I ordered came next. This dish is a favorite of mine where ever I order it. The fish is set under a broiler and grilled. The meat under the strong skin steams to a tender moistness that I add a squeeze of lemon or calamansi to with shoyu and ground radish. This also is most excellent eating! Next came my Alaska Sushi Roll ($12.50), one of Fumi’s specialties-American - style sushi rolls. His Nigiri Sushi is excellent however, it’s the American rolls that are most popular. The Alaska has a paper-thin layer of sliced radish that sits atop the salmon. Inside is essentially a California roll with a crabmeat blend and avocado.

Before my last order (Butakushi-skewered pork with sauce - $5) was delivered, Chef Fumi gave us a special “Service” dish (sampler) of fresh tako (octopus) with a miso-based sauce with no oil. It has cucumber slices and a watercress garnish with a lemon wedge...just a beautifully crafted dish. Delicious too! My Butakushi is consistently tasty, which is why I order it. Two strips are served. Good eats!!! So now you know why I like Ebisu so’s food therapy!!!!

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