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photos by Micah Beree
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Yong “Leon” Liang is committed to serving the freshest fish. For 10 years, the owner of Kasai Japanese Restaurant worked as head sushi chef — daily — preparing offerings from its extensive sushi menu. So he knows a thing or two about preparing the freshest roll. Liang is passing on his knowledge by training sushi chefs on how to handle fish.
First, his team takes the fresh fish delivered at the back door and carefully transfers it to the sink, where it’s rinsed and de-scaled. The key to the perfect cut is never letting the knife touch the skin, only the meat inside the fish. Others have taken notice of this attention to detail and can taste that extra care.
“We’re really well-known for our fresh fish. Other restaurant owners, very successful, patronize us for our fish,” Liang says. “They know what is good.”
Even pro golfers from the Firestone Country Club make their way over to Kasai, including Jordan Spieth, Rickie Fowler and U.S. Open champ Martin Kaymer, who says the fish is the best.
Try it for yourself in the mammoth Merry Christmas roll ($16.95) that combines smooth raw spicy smoked salmon, spicy tuna and spicy crab with crispy tempura shrimp, rich cream cheese and avocado in one big tasty bite. Sauces add even more flavor to the already delicious roll: a zesty Sriracha and mayo combo, eel sauce made from the broth of a fish bone, and honey wasabi with a bit of sweetness and bite. Red and green fish roe decorates the top of the roll like a festive holiday bow and adds a slight crunch.
This present has a standout treat on top: black pepper tuna. “We pan sear it with butter, slightly sear the outside; the inside is raw,” says Liang. The soft tuna has a delectable richness and the boldness of the pepper adds another mouthwatering dimension that makes this meal a gift to indulge in more than just once a year.
295 Weatherstone Drive, Wadsworth, 330-334-7141; 3875 Massillon Road, Suite 300, Uniontown, 330-899-9788, eatatkasaioh.com
