AGORA-Japanese Cuisine restaurant Review

AGORA-Japanese Cuisine restaurant Review, Cuisine, Food, Hungry man an Angry man, Japanese

AGORA is located at a Prime spot in Shaghai downtown.

Food is probably the most important element after Air and Water. Without Food, life cannot be sustained for long.

But with the dawning of Fast foods, people have lost their ability to discern good food. In fact, most do not even know what constitutes a good food. This is predominantly true with younger generation of today.

Since most love their I phones and their facebook posts more than enjoying a delicious meal with family and friends. In answering a recent survey, most from the younger generation attribute, KFC and deep fried spicy chicken as good food.

Not knowing that these so called foods have loads of HDL [bad cholesterol] plus toxins and chemicals equivalent to those present in yoga mats. This is a sad state of times we live in.

Well this post is meant not to bring about a lesson to teach the difference between Good food and worse food, but merely serves to share the writer’s experience at a night out in a restaurant that is well known for ambiance, fun and Japanese cuisine that has the potential to stimulate taste buds.

It is imperative for all of us to understand that the food that we take in has the ability to refine, reform, transpire and transform our bodies to the betterment of mind and soul. Thus there is a huge connection between food and healthy living, which most are unaware due to the scales of ignorance.

It was Wednesday evening. The sky was gray and the moon was yet to be found. We were hungry as usual, and with steams of hunger fangs, raising the anticipated dilemma in our decision making abilities, To be Japanese or Not.

As usual, Japan got the better of us. One of the prime reason being, that when you enjoy Japanese cuisine, you actually enjoy Art.

For all Japanese food have Art embedded in them, intricately and conspicuously latent in them.

It is imperative to understand that a Japanese Chef takes greater pain and delight in ensuring that his clients, not only enjoy food that satiates hunger but food that delights not only the body, but the eyes as well as the mind too.

No cuisine in the world can match up to the wonders of artisan craftsmanship than a Japanese Cuisine can vouch and deliver.

We managed to get a table

We reached AGORA, at around, half past 7, though the place always requires a booking to dine, we just got lucky this time.

Our table was at the far end, where privacy was an added incentive. The menu was as usual filled the sprawling images that would fill the stomach of anyone who dines using their eyes but we don’t fall in that category. Wasting no time, we settled for the Sushi.

What makes Sushi popular?

Now, you are sure to know that Sushi is very popular among most restaurant goers, but do you know the reason as to what makes a Sushi uniquely popular?

Well, don’t bother, most wouldn’t know, let us tell you, it is the Uniqueness of the meat cuts that makes Sushi popular.

Next, your body and mind fuses together to maximize the joy that you get with every bite your teeth experiences.

More so, every chef has his own way and secret topological cuts that is often passed on to him through his family connections and is held more closer than the samurai that the Yazhuka’s carry.

Just make sure your Salmon is authentic

With so much fake going on around, unless you are well used to Sushi, it is almost impossible to discern the fake from the genuine.

Most claimed Sushi restaurants in the west do not serve genuine Salmon or Tuna. It is alarming, but a fact which most restaurant critiques are well aware off.

But at the AGORA, you can be rest assured that you will get authentic Sushi, every time you order, plus I was not alone in caring out the wetting process.

The other delights you can try

So exquisitely laden that your inner self dances with bliss. This dish contains uniquely selected sea food with the choicest quality that had gone into their selection. Prawns from the wild seas, clams from the ocean depths, pear bearing Oysters and other secrets that the Japanese chef alone knows.