Photo: Nola James
What is it?
Mixed nigiri and a hand roll. The sushi here is made fresh to order by 53-year-old Keigo Nakajima, a qualified Japanese sushi chef. He picks up a piece of fish and slices it to the perfect size while simultaneously plunging his other hand into a bowl of vinegared rice, pinching and shaping the shari, or base, and adding a lick of wasabi ahead of pressing the fish around it. Bam. Perfectly balanced nigiri.
Where do I get it?
Midori sits in a side street off South Parade in Blackburn. It operates as a no-fuss take-away shop with 12 seats available, and caters mainly to the lunch trade.
What should I order?
This is a no-brainer: sushi, sashimi and nigiri, if just to watch Nakajima do his thing. If you’re feeling a little adventurous, try the chirashi sushi. Also known as ‘scattered sushi’ it’s basically a deconstructed roll. You get a bowl of cold rice with the fillings (salmon, prawn, or anything else that would go in a roll) scattered on top.
The chicken or beef curries are made from scratch, rather than from boxed S & B or Vermont curry cubes, and their udon is cooked to order. They start off with a their own spice mix and cook it with fat and flour to make a roux, cook off the meats, vegetables (heavy on carrot and cabbage) and stew it down till the flavours develop. It’s a lot sweeter and thicker than any curry-cube creation and is free of MSG and ingredients you can't pronounce.
Being a take-out shop, the drinks are all PG rated, but aside from the usual softies, they carry cans of Asian fizzy-pop and iced green tea.