“Do you cook at home?” “Not on my days off.”
One of the most frequent questions I am asked when people find out I am a chef is, “Do you cook at home?” The answer is no. Yes, I am the designated cook on holidays I spend with my family (mainly Christmas day), but on my days off, cooking at home doesn’t even enter my mind. I enjoy ordering out, usually a good slice of pizza. I also enjoy going out to a new restaurant to see what is being served. My favorite place to eat is a little sushi restaurant, in Somerville, called Shumi. Shumi is tucked away in a little mall off the main road in Somerville.
Ike Aikasa, the head chef/sushi master of Shumi thoroughly impresses me and anyone I bring in to try his great cuisine. Ike’s specialty is not making fancy rolls or elaborate presentations. He instead concentrates on very fresh fish and wonderful flavor combinations.
I was first introduced to this great restaurant and very talented sushi chef while I was working at the Ryland Inn. After a busy morning of preparation and lunch service, some of the kitchen staff would go to Shumi to relax and eat fresh fish. The first time I went, I was spoiled with the best fish and I have stayed dedicated to Ike’s sushi, since that day.
Throughout the years, Ike has introduced me to items I was not familiar with. Ike’s very special monkfish liver might sound scary to most, but after trying it, many minds have been changed. The “foie gras of the sea” is my most accurate description of it.
I am very appreciative of the fact that I was introduced to Ike and his great restaurant. I encourage anyone who enjoys sushi to go to Somerville and stop at Shumi. Try the monkfish liver with spicy green mussels. Tell Ike Craig from the Bernards Inn sent you. I hope you enjoy.