Japanese traditional is the best way to describe Sushi Hiro. The established downtown sushi house has a longstanding reputation for being one of the most authentic Japanese restaurants in Calgary, and for good reason.
Venturing in on a quiet Tuesday night, my boyfriend and I were seated next to the sushi bar. We soon discovered that Chef Hiro, the master sushi chef himself, would be rolling up our order.
Not overly impressed by the sparsely decorated room, we went right to task and dove into the menu. I admit to feeling like an amateur upon opening the menu and discovering there were many dishes I didn’t recognize. Mixed with excitement and self-doubt, we began to order.
Starting with the basics, my boyfriend opted for the clear broth soup ($3.50). The light soup was comprised of a glassy broth with crabmeat and mushrooms. It was a delicate and tasty beginning.
I chose the octopus sunomono ($5.50). The word “su” means vinegar, and this traditional starter is meant to be an appetite stimulant. It is — perfectly presented in a refreshing vinegar base with sliced cucumbers, Japanese vermicelli noodles and deliciously tender octopus.
If you’re interested in a little sake with your fish, Sushi Hiro offers various selections, but you won’t find them on a drink list, so be sure to ask your server about the options. We chose a bottle of the Masukagami ($23), a lively sake traditionally served cold.
Our order of rolls came out next. Plated on a wooden block, we started with the Stampede roll ($6.50), a variation of California roll made with raw shrimp and salmon. Topped with a generous layer of crunchy masogo roe, it was lip-smacking. The negi hamachi roll ($5.50) served up brilliant yellowfin tuna with green onion. The simple yet sumptuous ingredients made for invigorating bites. Our last roll was the spicy tekka ($4.75), a roll that perfectly balanced heat with fresh raw tuna — truly, one of the finest spicy rolls I’ve ever had.
The menu described our next dish, yamakake ($10.50), as a “finely grated Japanese yam served over maguro (tuna) sashimi.” While not inaccurate, the dish was much different than we expected. A nearby chef clarified that it was actually a Japanese mountain potato ground into paste. The cold paste was more like a sticky broth spiked with wasabi. It worked well with the tender tuna, though the taste was slightly bitter, and left something to be desired.
Lastly, we had the beef shoga-yaki ($9.50), thinly sliced, ginger-seasoned grilled beef served with tomatoes and Japanese cabbage. It was good but nothing to write home about, especially after those fantastic rolls.
If it’s authenticity you crave, then Sushi Hiro is clearly the spot for your next dining excursion. The service is friendly and accommodating, and the food is a tasty adventure.
Sushi Hiro is located at 725 5 Ave. S.W.; phone, 233-0605.
