Congratulations (and kudos) to Mo C Mo C Japanese Cuisine on Tulane St. in Princeton for the nice review by Karla Cook in today’s New York Times. I’ve dined there a couple of times now, and posted the first time. And I can attest to the bounty of the chirashi dish that is pictured in the review. it was a very good version, and outshone skimpier and more expensive versions I’ve had.
That dish, an assortment of seafood arrayed on sushi rice, is my “test” of a sushi restaurant. There’s no place for poor quality to hide (or in sashimi and nigiri, either), unlike with the fancy-schmancy rolls that are so popular. All those ingredients together in a roll are often too much of a mash-up for me…why is it I so quickly tired of that? But those rolls are hugely popular and just seem to grow and grow in intricacy. But I seem to be going more and more in the direction of “simple is good,” when it comes to food.