"Origami" Japanese restaurant and sushi bar,401 C St., San Diego
by Michael Joseph Oshman
sipped hot healing miso soup from one hand while my
eyes were fixed on Nobu, the sushi chef, as he artistically created a beautiful
long roll, colorfully filled with shrimp, avocado, and tuna. Next to the
roll sits anago, cooked sea eel marinated in wonderful sweet sauce. Since
I stopped eating animals, two and a half years ago, anago has been one of
those foods that says, "I miss you since our separation."
The miso soup was followed by a "Bento
Box:" a beautifully arranged plate of sushi, salad with homemade dressing,
fresh plain vegetables and sweet potatoes. At first, I found I was wanting
food with more sauces, because that is what I'm used to. So I started to
dunk my sushi and the vegetables in the very tasty sweet soy sauce that
Origami makes fresh (and now sells for retail). After a bit, I ran out of
sauce and didn't bother asking for more, so I began to eat the food naked.
The vegetables whispered to me, "Can you taste me, just for me. Do
you feel the fresh flavor of fresh organic sweet potatoes?"
I really had a culinary shift while
dining here. Origami is trying to bring out the inherent natural flavors
of each food not disguising it all in a mush. As the moments continued,
I closed my eyes and tried to appreciate the amazing gifts in front of me.
I thanked Tamar, the owner, for providing me with food that made me think
and remember how amazing food is, in its simplicity and in its complexity.
(Incidentally, I went back the next night and ordered the Udon Soup which
was more in my comfort zone and just as satisfying.)
Tamar makes a homemade carrot cake, which
I enjoyed with a cup of warm, nurturing tea. Ninety-nine percent of the
vegetables are organic, and their chicken is free-range and hormone free.
Origami has signed the contract to become a member of the Green Restaurant
Association and is in the process of eliminating Styrofoam packaging, implementing
recycled paper products, and integrating a full-scale recycling program.
(They already recycled glass and aluminum.) Let Origami know that you appreciate
the care they already take for their customers' well-being and the care
they are about to take by becoming a Green Restaurant.
Origami's sushi ranges from $2.50-$4.00. Handrolls
are $3.50-$4.00. Hours are M-F 11am-3pm; Tues., Wed, Thurs. 5:30-9:30; Fri.,
Sat: 5:30pm-10:30pm. Located at 4th and C in downtown right on the Trolley
line! 401 C St. 238-3888.
Michael Oshman is president of the Green Restaurant
Association, 287-4261. To find the Green Restaurants near you, call the
Green Restaurant Referral Service at 490-9695 ext 2.
