I have charted many seas of Japanese and Chinese cuisine in search
of the ultimate experience in Asian fare in Jacksonville untainted by
North American influence. The journey gave me a finely tuned palate
and high expectations, but it was not until someone told me about a
place called Pacific Asian Bistro, “the best sushi restaurant,” that my
mission would be accomplished. Owner and chef, Mas Liu greeted me
as if I was a long-lost friend. Little did I know, I was about to sit down
to a meal that would exceed my expectations — I had finally found a
place to lower my anchor.
Being an adventurous connoisseur of raw fish, I asked Chef Mas to surprise me after pointing out my favorites. At the sushi bar, as I watched him remove a cold, shimmering fillet of yellowtail (hamachi) out of the sashimi case, my appetite was ignited and I knew I was about to be amazed. I was mesmerized by his precise cutting techniques and meditative focus. I watched him slice a freshly ripe avocado with lightning speed and fan it out like the tail of a proud peacock. His skill in arranging the fish on the plate revealed a deep understanding of the art of fine Japanese cuisine.
My first dish was a masterpiece of delicate yellowtail perfectly adorned with fine slices of jalapeno peppers and touched with specially made red pepper sauce. Each bite was a perfect marriage of flavor; the subtle richness of the yellowtail flawlessly balanced with the heat of the bright, crisp green pepper. He then prepared a kaleidoscope of color consisting of bigeye tuna, octopus, red clam, salmon, white tuna, mackerel, yellowtail, sweet shrimp, cucumber and homemade wasabi. I slowly dismantled the work of art with utter joy. Each piece of fish was at its peak of freshness with flawless texture and bold, dynamic flavor.
Considering myself a discerning raw fish enthusiast, I appreciate the high purveying standards of the Pacific Asian Bistro and am happy to have found a place I can go to nurture my health. Fish is bursting with omega-3 fatty acids that slow overall aging, help preserve mental function and build the body’s natural defenses. It is worth the drive to U.S. 1, the entrance of Hines Palencia, to get a deserving dose of it.
My favorite moment at a Japanese restaurant is when I order the salmon roe iIkura). I order it in abundance and save until it the end of the meal like a decadent, guilty pleasure. These round, bright orange eggs gently explode in your mouth with an oily, salty complexity. I make sure there is never a lonely egg left on the plate. They are also omega-3 nutrition powerhouses.
Vibrant and cutting edge, Chef Mas is driven by passion and has devoted himself to attaining the knowledge and expertise to become a great master sushi chef. Leaving his village in China at age 15 to master the pursuit has taken him to live in New York City and Las Vegas, where he has learned from celebrated master chefs. He soon perfected his technique to confidently start his own restaurant as master chef and made it an alluring place for excellent food.
Chef Mas’ impeccable style and commitment to selecting the most superior fish is the essence of every dish he creates. He invents signature dishes and bravely infuses unconventional elements such as extra virgin olive oil and balsamic vinaigrette to spotlight flavors and transcend the senses. He is talented, kind, generous and well-adored by all who enter his doors.
As I sipped hot, freshly brewed green tea thinking of how peaceful life probably is in a Japanese village surrounded by mountains and water, I was presented a surprise: a perfect heart-shaped culinary accomplishment. Finely sliced avocado served as a wall for the structure, and inside was filled with glistening, vivid salmon eggs over a thin layer of sweet, sticky rice. I was in awe of my red caviar dream come true.
The ambience is modern, sophisticated and provides a feeling of tranquility. As the night progresses, the air holds such an aromatic scent of freshly cooked flavors you can just close your eyes and be transported into a family’s home in China. The food is paramount, and only the highest-quality ingredients are used. The freshness factor dominates throughout reflecting in both the presentation and taste of every dish.
The menu celebrates an exquisite array of choices, including all the typically craved favorites like Moo Goo Gai Pan, General Tso’s Chicken and various Lo Meins all paired with fresh mixed vegetables and beautifully cooked white rice. You can choose from appetizers such as mouth watering boneless ribs or shumai, Japanese shrimp dumplings. There is also a premium selection of high-grade sakes with intricate flavor profiles. Meant to be served chilled to maintain the integrity of the aroma and taste, each sip will reveal that sake is now your new favorite drink.
Since my first visit, I have returned several times and the food has been consistently luxurious in taste, creativity and presentation. The servers are genuinely friendly and accommodating with every request quickly attended to in detail. Everyone spends a great deal of time getting it right and it shows. Chef Mas says hello to everyone that walks in the door no matter how busy he is. He even knows most by name, making you feel like a VIP.
The experience at the Pacific Asian Bistro has taught me what is at the heart of a good meal. It brings about the desire to slow down, to savor, to connect with people you love, to eat slowly, to laugh and linger. It gives us a glorious moment where time is forgotten.
