Dining Out with Friends
Written By Larry J. Mickartz
P
lanning a Dining Out with
Friends takes some work. First you
need to identify a restaurant, match the
restaurant up with some friends from
the “other” city…a Gilroy restaurant
gets Morgan Hill friends, a Morgan Hill
restaurant gets Gilroy friends and make
a reservation that works for everyone.
When we set up our current Dining
Out, we discovered that Ninja Sushi
does not take reservations. After
explaining our situation with the
owner, Chris Kong, we were set up.
Next, we needed to find some Morgan
Hill friends who liked sushi! Sherry
and John Hemmingway were the
perfect match until John came home
from a business trip with the flu the
day before our reservation. Sherry’s
friend, Connie Murray, graciously
stepped in.
We arrived at Ninja, and they had a
great high top table in the bar for us.
The full bar has become something of
a sports bar with games on TV and a
heavy dose of Sharks’ and Warriors’
memorabilia.
We launched into our evening
with a small bottle of sake for Sherry,
a Sarah’s Chardonnay for Connie, my
usual Gin n’ Tonic, and for J.Chris,
the exotic Red Dragon Cosmo (Grey
Goose, Bauchant Orange Liquor, Fresh
Lime and Cranberry). J.Chris described
Deep Fried Green Beans
Hamachi Kama
Steamed Gyoza
her Cosmo as “delish.” With a full bar
right there, Ninja Sushi offers an exotic
list of exceptional cocktails. Back to the
sake, Sherry ordered the Sho Chiku Bai
Nigori Sake. It is unfiltered, sweet and
complex with a smooth finish. In typical
Japanese fashion we filled each other’s
glasses and toasted to the start of a great
dining experience.
Guests at Ninja Sushi need to be
aware of two things. There are lots of
choices from appetizers to regular sushi
and rolls to four pages of Ninja Special
Rolls, to Sashimi and Sushi Dinners and
Bento Boxes, and finally a whole selection
of Teriyaki, Tempura Sukiyaki, Shioyaki,
Cutlet and Udon diners. The second
thing is that the portions are hearty.
For appetizers, we tried the Deep
Fried Green Beans, the Steamed Gyoza
(Steamed Pot Stickers), and Hamachi
Kama (Broiled Yellowtail Cheekbones.)
The Green Beans were light and not
oily. The spicy mayo was a perfect
match. The Pot Stickers were light
and flavorful, and with the Ponzu
sauce, they had a hint of vinegar. They
reminded me of the great Pot Stickers
we used to get from street vendors in
Hong Kong.
SSTS Role
Ninja Special Bento Box
88
Sushi Nigiri
GILROY • MORGAN HILL • SAN MARTIN
april/may 2019
gmhtoday.com