homma's brown rice sushi

chirashi by homma's brown rice sushi

This quarter I've started taking pictures for the Daily, and one of my first photo assignments was to visit Homma's Brown Rice Sushi in Palo Alto. I didn't know who was reviewing the restaurant or what the review was like, so I didn't know what to expect when I came to the restaurant before they opened to take photos.

The restaurant is quaint. It's literally in a corner and if you don't look for the little over-hanging sign on the main street, you'll completely miss it. There are only three or four tables and while many people might see this as a bad thing, I loved how it all added to the understanding that this is a family business. Homma's has been in business for 24 years and now, with the help of his son, they run their little restaurant.

I asked if there was a specialty dish that I could take a photo of, and Homma (the sweetest, sweetest old Japanese man) made "chirashi." It's a medley of halibut, tuna, salmon, yellowtail, squid, flying fish eggs, egg, shitake mushrooms, shiso leaves, spicy sprouts and avocado all over brown rice. And it is amazing.* I love sushi, I love sashimi and I love this even more. I thought that the brown rice might be weird but it's perfectly executed and great sticky rice. I printed out an 8 x 10 of the above photo to give to Homma to say thank you for such a great meal, so when I go drop it off you can bet I'll be ordering another chirashi.

And it's beautiful. All of those colors? Food as art at its finest.

Homma's Brown Rice

*Seriously, how did the food columnist only give them a 7? They're an 11 in my book!