On The Plate – Utah Elk Loin Sashimi

Tsunmia - Utah elk loin sashimi
Tsunmia - Utah elk loin sashimi
Tsunmia – Utah elk loin sashimi

Tsunami – Utah Elk Loin Sashimi

What the restaurant says

Lightly poached and marinated in ginger-garlic soy sauce. Served with fresh wasabi and marinated onions. $8.99.

What we say

Salt Lake City meets Tokyo in this local spin on traditional Japanese sashimi; in the place of raw fish, here you’ll find locally sourced elk. There’s no denying it’s a unique dish and we ordered purely for the novelty factor alone.

The plating is pretty but the overall taste is relatively muted. The thin sliced meat doesn’t offer much in the way of meaty-gamey-flavor, with the marinated onions packing more punch in truth.

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.