I was never a big fan of ika (raw squid), I find the stickiness that lingers in your mouth a little awkward.
I like uni (sea urchin), but I am certainly not a uni regular. I am a social uni-eater I would say.However, when they are served together, with leaves of shiso (japanese perilla) rolled in the shape of maki, it becomes unbelievably delicious!
I don't think it's possible for me to tell you how good it is here, as it has been too long since I even had good sushi, so let alone this particular favorite I encountered in restaurant Typhoon in St. Marks NYC, but it really is nothing new for the Japanese to make ika-uni dishes.
However I would like to mention the key element of this whole bonding here - Shiso. This tiny leave has brought out the true flavor of the whole dish, its texture and taste is completely refreshing and its pressence brings the combination of the heavy texture and taste of ika and uni back to balance. So make sure the leave of shiso is there the next time you order this dish!
