Maguro is the Japanese word for the fish we know as tuna. Tuna is by far the most commonly eaten variety of fish in sushi. In Japan, Maguro comes in three kinds of categories, the first being lean tuna, the second being semi-fatty tuna and the last being simply fatty tuna. While in the west most people disdain from eating very fatty pieces of meat be it fish or otherwise, in Japan fatty meat is amongst the most desired and most expensive. At Maguro Sushibar you have the pleasure of sampling all three variants of tunas without even purchasing a round trip ticket to the land of the rising sun. Maguro Sushibar is of comparable quality to sushi restaurants in Japan itself.
They serve up a variety of interesting dishes that I found out to be jaw droopingly good; these dishes include niegumowata shrimp in tempura, well-smoked perch, and soft beautifully colored salmon. While the sushi master at Maguro Sushibar is truly a master of his craft unlike other chefs, he is open to suggestions and discussions when it comes to preparing your meal. Not a fan of sesame? Simply give Maguro’s chef the word and he will come up with a fitting substitute to sprinkle over your dish. Really craving some spicy sour kimchi? The chef may advise against it as the Swedish kimchi really doesn’t whole up against actual Korean kimchi. For someone who has had the real deal, it may be a letdown and sour your perfect sushi evening.