Sushi Tom - Bordeaux

Honestly - everything about Sushi Tom is good - Fresh products from the market - which is important when dealing with Japanese sushi style Bar ... based on this, the talent then speaks for itself. Frank, the chef, is not only a delicious and friendly person but his Japanese style cuisine is just divine - from his magnificent Japanese burger accompanied with the sweet potatoes fries ... to the delicious Japanese soups or traditional dishes and sushis - you will not get disappointed ... and the patrons there are so friendly that you are up for more than a culinary experience. Sushi Tom has become a weekly ritual for me since I live in Bordeaux. It is one of Les Capucins Market's gem.

The French are known for producing some of the best cuisine in the world and that even includes sushi Well, at least that's the case at Sushi Tom!_The

Great and healthy burger and potatoes, you can sit around the stand and the staff is friendly

At the giant Marche des Capucins, the owner and chef at Sushi Tom spends his days hand crafting little masterpieces of sushi.We visiting him regularly in 2014 and again when we were in Bordeaux in 2015. When we saw him last week he was in his familiar spot behind the counter. A French guy, born in the Caribbean, and now making Asian inspired cuisine like sushi and his giant Japan burger.After ordering a bottle of crisp, citrusy Entre Deux Mers, my wife asked for a “un petit bol” of Franck’s seafood soup which comes with shrimp, noodles and lots of chicken in a miso broth. She asked for the small portion because a regular bowl is enormous. I ordered the chirashi sushi and Franck was immediately back with two spears of light green vegetable that were crisp and sweet to the taste. What was it? “Asparagus sauvage” or wild asparagus. Would I like it as a garnish for my chirashi sushi? Certainement. Chirashi is, in this case, an assortment of sushi and garnishes of the chef’s choice served over a bed of sushi rice. As the photo shows, this was as delightful to look at as it was to eat.There were generous portions of steamed shrimp, raw tuna, raw salmon and avocado as well as the wild asparagus. Beneath was the sushi rice, served warm and laced with a house made teriyaki sauce and spices.More teriyaki sauce, wasabi powder, and pickled ginger finished out the dish. To say the fish was fresh is an understatement. It was delightful and filling. After we finished our dishes, we had small glasses of a smooth dark rum from the island of Martinique. My wife’s was flavored with pineapple and mine with ginger. We reluctantly refused servings of chocolate mousse. We finished with a black coffee for my bride and a cafe noisette for me. A cafe noisette is a shot of espresso with just enough frothy cream to turn it the brown color of a hazelnut, a noisette in French.

We were in the Marché des Capucins when we saw a sign that said “Frenchy sushi.” Well, we had to try that. We’ve now eaten with Franck, the chef-patron of Sushi Tom several times. The sushi is always fresh, tasty, and well made. But my wife is not a great sushi fan and Franck has several dishes for those who would rather not try his fresh salmon or California rolls. Yesterday my wife had a small bowl of Franck’s soup, a broth based soup with vegetables and raviolis along with his yakitori, in this case roasted skewers of cheese wrapped in serrano ham. I tried the tuna tartare, hand-cut cubes of fresh tuna laced with ginger and served with a chili sauce and sweet potato fries. With our lunch we drank glasses of a crisp, citrusy Entre Deux Mers. After coffees, Franck asked if we might like a digestif. He is from the Caribbean and he serves a brown rum called HSE that is so smooth and mellow you have to watch ordering too many of them.