Sake and Seaweed: Sushi Ran in Sausalito reels in the raw and gets big raves

By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World

Reporting from Casa Madrona in Sausalito California

A Restaurant Review

It's the best!

 

 

 

 

 

 

 

 

 

 

Sushi Ran is a jewel! It satisfies not only the palette but an ecominded piscivore’s conscience.

 

 

 

 

Located in the cozy little town of Sausalito, close to the harbor and its beautiful yachts this is the best place for sushi…not to be missed! San Franciscan’s take great pride for fine dining in the inner city and if you are looking for pizza, sour dough bread or sticky buns stay clear. But if you are sensing, infact, craving that weekly desire for not just good sushi, jump into your hybrid (the gas you save will buy you a few extra morsels) of clean, wild caught and handcrafted sushi.

The ambiance is fantastic! It’s a Cirque du Soleil experience!

Nori's creative expression comes through his hands

Chef Nori and his sushi assistants prepare the precious selection of fish. And I do mean precious. Their catch is wild and is flown in fresh from all over the world. Canada, Kyushu, Okinawa, Korea,New Zealand, Tasmania, Hokkaido,Madagascar, Alaska and Mendocino.

 

 

 

 

What is unique about this restaurant is the innovations of two chefs, not just one. Scott Whitman and Nori Kusakabe share the bill of fare.

Executive Chef Scott Whitman

Sushi Chef Nori Kusakabe

Nori handcrafts the sushi with precise dexterity and an eye for beauty. Both Nori and Scott take pride in their culinary disciplines and strive to satisfy the insatiable demands of customers for fresh wild caught fish as well as sustainable and organic ingredients.

“Our kitchen is a laboratory for innovation, and we thrive on creating new ways to present the best ingredients each season has to offer. We receive fresh fish daily, whether from the local catch or hand picked at the Tsukiji market in Tokyo. Flavor-intense vegetarian dishes, tender lamb chops, exotic shaking beef, or mouth-watering sushi, our food is a celebration of the best seasonal ingredients”.

Blue Fin Tuna

Many sushi aficionados enjoy, often luxuriate over a sumptuous selection of Blue Fin Tuna..which can be not only a politically wrong choice due to rarity but expense.

What I like about Sushi Ran is there are no hidden costs or agendas. They let you know from the get go. They have a Blue Fin Tuna policy, which reads.

“Due to over fishing concerns about blue fin tuna, at Sushi Ran we serve only the more sustainable aqua culture, farm-raised Kindai tuna.

You may not want to stretch your budget that far. Farmed blue fin can fetch up to $60 a pound.

Here are few of my selections I think you will enjoy. Thanks to the suggestions of Joel our waiter, Jim and I shared all the courses below with the exception of the Miso Soup. He had a bowl of the Clam Miso Soup ($6.) I ordered the Shitake Miso Soup made from organic shitake mushrooms, tofu, and scallions. ($5.)

Move to EARTH (on menu) and order the Vegetable Tasting which consists of ginger shitake, aji nori potatoes, spaghetti squash, and brussel sprout kimchee ($9.50)

Absoulutely fabulous!

 

 

 

 

 

 

 

Make room for Moriawase and order the aaa grade big eye tuna, yellow tail, striped prawn, New Zealand King Salmon and be surprised by two or more of chef Nori’s choices from seasonal items. ($19.50)

AAA grade and farmed

 

 

 

 

 

 

 

Chef Scott surprised us with a medley of the most delectable items. Tea smoked ocean trout covered in black trumpet mushrooms, baby turnips, Yukon potato in a fabulous citrus sabayon. ($18.)

Chef Scott's Special Combination

 

 

 

 

 

 

 

 

 

One of the most memorable deserts I have ever tasted was served on a slender platter (at least one could discount the calories) but not the taste. Amazing!!

Passion fruit sorbet, chocolate bomb, pot a crème with a blueberry glaze, Mascarpone Italian Cheese Ice Cream (my favorite) and lastly, warm toffee cake.

Special Medley Save Room and Share

 

 

 

 

 

 

 

 

 

 

 

 

Editor’s Notes:

 

 

Hands up! Sushi Ran is a 6 Cup Star Rating. My highest score for LuxEcoLiving4U

 

 

 

Location:

Sushi Ran 107 Caledonia Street Sausalito, CA 94965 |  reservations (415) 332-3620

Hours:

lunch
Mon – Fri 11:45am – 2:30pm

dinner
Mon – Thu 5:00 – 10:30pm
Friday – Sat 5:00pm – 11:00pm
Sun 5:00pm – 10:00pm

reservations
(more tables may be available
by calling the restaurant)

parking info

phone: (415) 332-3620
fax: (415) 332-3940

 

 

 

 

 

 

 

 

 

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Article by Nancy Chuda

Nancy Chuda is a seasoned broadcast journalist, television writer/producer, talk show host and author. Her career spans over three decades having appeared on both national and cable television. In 1971 she authored one of America’s first low-calorie cookbooks, How To Gorge George Without Fattening Fanny, published by Hawthorn Books. Appearing as a regular guest on Dinah’s Place, Dinah Shore’s ABC daytime talk show. And later on The Johnny Carson Show, The Today Show with Barbara Walters, Merv Griffin, Phil Donahue, and David Frost. In 1972, Nancy and ABC’s Good Morning America co-produced Michael Krause produced a cable program, The Low- Calorie Gallery, based on her best selling cook book. In 1975, hired by Warner-Amex as part of a creative team, she was responsible for hosting and producing content for Columbus Then and Now, a program, the invention of QUBE, an interactive television system which played a pivotal role in the history of American cable television. http://en.wikipedia.org/wiki/QUBE In 1978 she developed a series for ABC’s Good Morning America based on an article which appeared in Mother Earth News magazine. The Integral Urban House, a case study project and model for a sound urban habitat sponsored by the Farallones Institute in Berkley California was the first example of green architecture ever to be televised. In 1979, Nancy co-produced and hosted Sunnyside a Los Angeles based public affairs program viewed on the CBS affiliate station KNXT, From 1980-1984, she appeared on KABC’s Eyewitness News as entertainment reporter and film critic. Her environmental advocacy began when her daughter was diagnosed with cancer. In 1990 she co-produced an Emmy nominated ABC Variety Special, An Evening With Friends For The Environment to benefit Mothers and Others for a Livable Planet one of the first national children’s environmental health advocacy groups in which she served as a volunteer. Currently, she is the co-founder and President Emeritus of Healthy Child Healthy World, a non-profit organization established to honor the Chuda’s only child, Colette, who died in 1991 at the age of 5 from Wilm’s tumor a nonhereditary childhood cancer. She is also the co-founder of The Colette Chuda Environmental Fund, a donor-advised fund which supports major epidemiological research on children’s health. Nancy has won numerous awards for her advocacy. In 1996, the California League of Conservation Voters Environmental Leadership Award, The Healthy Schools Heroes Award, presented to both her and her husband James Chuda by California Governor Gray Davis for their legislative efforts in securing The Healthy Schools Act which was signed into law in September, 2000. In 2003, Parent’s Magazine published an article Mom’s On A Mission and awarded Nancy for her environmental leadership for children’s environmental health. She serves as an associate of the Director’s Council of Public Representatives of the National Institutes of Health (NIH) and was appointed by President Clinton’s Health and Human Services Secretary, Donna Shalala, to serve as a member of the National Advisory Council for the National Institutes of Environmental Health Sciences (NIEHS) a position she held for four years. In 2010, along with her husband James she founded LuxEcoLiving. Nancy Chuda tagged this post with: , , , , , , , , , , Read 200 articles by

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Nancy Chuda, Co-Founder of LuxEco Living and Healthy Child Healthy World
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