We had ponzu scallops, an Ahi poki tower, the cedar plank salmon, and the seared Ahi. Now, Dave and I both eat a lot of fish, being sushi fanatics. This meal was incredible. The seafood here was on another level. The ponzu scallops were delicate and tangy, chilled in clamshells with a little squeeze of lemon. The poki tasted great, with tuna that wasn’t over-seasoned: it’s an old trick at sushi places to give you older fish that’s heavily spicy to mask the flavor, but this tuna was perfectly fresh. Dave’s seard Ahi was also delicious and minimally seasoned to allow the fish to speak for itself. My cedar plank salmon was light and moist, with that smoky flavor just locked right into the meat. The head chef shared with us that a lot of cedar planks for sale don’t have the fragrant, distinctive qualities that really impart great flavor, so Bluewater has cedar planks specially made just for them. And you can taste it.
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