Munkey Munchies: KENGO SUSHI

KENGO SUSHI

By David Hernandez & photos by Danielle Briggs

High and welcome back Happy Munkey Fam to this month’s installment of Munkey Munchies! This month I found myself in Toledo, Ohio of all places stoned and looking for a life-changing munchie meal; and would you believe it happened to me! On a rainy Ohio night, we had reservations for an Omakase-style dinner at Kengo Sushi & Yakitori. For those of you who are unfamiliar with this style of dining, the phrase omakase, literally 'I leave it up to you', and just like it says the customer leaves it up to the chef to select and serve seasonal specialties. It was the perfect place for an indecisive stoner like myself, I got to sit back high as a kite, as course after course was brought to my plate. Every single bite of the 17-course meal curated by chef Kengo Kato was an elevated light show for my pallet. With only about 20-seats and a sushi bar reserved strictly for omakase dining, Kengo Sushi effortlessly delivers the perfect dining experience with a balance of upscale and intimate vibes.

The saltiness of the soy sauce with the brine of the oyster was perfect. So crisp and refreshing. The perfect start.

Homemade fish noodle. Creamy & light. Each bite melted together.

Deep fried soft shell crab with Shoshito peppers. Squeezed fresh lemon over the lightly battered and fried crab. The perfect fried dish. The crab meat was so light and fluffy!

Yakutori time!!!! Chicken on a stick with chili powder on the side. Perfectly tender and soft chicken thigh. Hot off the grill.

Full flavorful bacon with the perfect amount of char, tightly hugging perfectly grilled crunchy yet juicy asparagus.

This chicken meatball was so juicy and perfectly seared. Balanced with sweet and savory seasoning, it was the perfect meatball.

Grilled avocado with soy sauce and wasabi radish. So creamy, I could eat this everyday for breakfast. The sauce was the perfect amount for a perfect mild dish.

Grilled avocado with soy sauce and wasabi radish. So creamy, I could eat this everyday for breakfast. The sauce was the perfect amount for a perfect mild dish.

Blue fin oto nigiri aka fatty tuna. Buttery meat melted in my mouth. So soft and subtle yet full and fucking awesome!

Yellow tail aka hamachi - Bites perfectly. So fresh. Buttery. But not as rich as fatty tuna. More refreshing.

Fresh salmon. Velvet. Soft. Falls apart in your mouth. Melts and dissolves with the best flavor.

Skipjack - a bit meatier, not as buttery, a bit more texture - a fuller bite. Refreshing and crisp.

Madai - Changes with each Chew - can't beat the caviar on top

Horse macéral Very different. Fishier taste but light and airy. Fresher less fishy version of Danielle's grandmas fried mackerel - Personally it tasted like an aquarium.

Ocean eel - Different from unagi which Is freshwater eel - warm and falls apart Nutty and homey/ reminiscent of meat

Raw waygu - Perfectly sweet and savory. Melted In my mouth. Tasted perfect, how I wish all meat tasted.

Fort fish and daikon and green onion roll. The perfect end to an amazing meal.