Specials for the Week of September 7th-13th, 2017 While Supplies Last...
Idaho Raised Rainbow Trout

$9.95 per pound
Ocean Raised Scottish Salmon

$13.95 per pound
Atlantic Cod
Wild East Coast Cod

$12.95 per pound
Groomer's Seafood World Famous Texas Gulf Coast Ceviche

$14.95 each
 Friday and Saturday Only- First Come First Serve 
Fresh Striped Bass Fillet
Texas Raised Striped Bass


$14.95 per pound

Coming in Friday!
Fresh Wild Gulf Extra Jumbo 16/20 Shrimp

$13.95 per pound
“Spotlight Items of the Week"
A timeless French delicacy, with none of the mess and fuss. The tender escargot meat is sautéed with butter, fresh parsley and garlic, and then stuffed back into the shells for a classic bistro appetizer presentation. Pop in the oven to warm, and serve with toasted baguette to soak up the flavors.
Terroirs d'Antan Escargots with Garlic Butter


Terroirs d'Antan Large Achatine Escargots with Garlic Butter 3.5oz $6.99 per pack

Terroirs d'Antan Extra Large Helix Escargots With Garlic Butter 4oz $12.99 per pack
Pana Pesca Seafood Mix

The Seafood Mix pack takes the waste and worry out of collecting multiple ingredients by combining them into an easy to use and properly portioned tray. The high quality combination of squid, hardshell clams, blue mussels, clam meat, mussel meat and shrimp will satisfy any seafood fan.

- All natural
- Vacuum packed to lock in fresh taste
- Conveniently portioned to reduce waste
- Easy prep, just cook from the frozen state

$3.99 per pack

Holdman Honey

Holdman Honey is owned by David and Susan Holdman, along with our two young kids, Roby and Reagan. David works with the bees, along with the bottling and distribution. Susan manages the finances and marketing. The kids are great at working the honey extractor, putting the labels on jars, and of course, eating honey.

Why raw honey? Since honey, in its natural state, never spoils, why would anyone pasteurize it? In reality, conventional honey is heated, not to pasteurize it, but so that it can be filtered. The problem with this is two-fold: First, heating kills the natural enzymes and the flavor, and it neutralizes the anti-oxidant benefits. And second, filtering removes pollen and other good stuff that help to make raw honey a super-food.

8oz $5.00 16oz $9.00
Frozen Poke Kit

Sushi grade ahi tuna and marinade for an easy to make poke! Add some chopped sweet onions and scallions or even some crushed red pepper to really bring this to a whole new level of appetizer!

$15.99 per pack
Nuts Over Fish

An insanely delicious gluten free nut topping made with ALL NATURAL nuts and spices that will instantly enhance your Salmon or YOUR favorite fresh fish!

Almond, Cashew, Pistachio, Pecan, and Macadamia $5.99 Each

Godai Sushi: Perfection At The Hands Of A Sushi Master
What’s the secret to delicious sushi? Is it the perfect harmony between expertly prepared rice, fantastically fresh fish, and complex, intensely satisfying flavors? Is it the skilled hands of the sushi master who can flawlessly construct a beautiful roll within a few flips of the wrist? Is it the presentation – a delicate roll gently stacked or winding along a plate dotted with mouthwatering sauces and spices? At Godai Sushi it’s a combination of all of these things, plus one other very important ingredient – the passion of one man – William “Goro” Pitchford.
Goro is simply stated, a sushi master. He opened Godai Sushi, located on West Avenue tucked away in Castle Hills, in 2005. It was never Goro’s dream to open a restaurant, in fact, he worked in the corporate world for 15 years before changing career paths.
“I didn’t have a college degree, so there was no chance for upward mobility,” he explained. “So one day I called my mom and she told me to go work in a restaurant. So I did.”
Goro began working at Fujiya Japanese Restaurant on Fredricksburg Road.
“I started out as a busboy, a waiter – whatever the owner wanted me to do,” he said. “I went from making $18 an hour to $2.20. But I was happier. I was learning something new every day.” 
Goro watched as the owner, sushi chef and employees worked together to serve their customers. They were having fun. In fact, they were like one big family.
“I wanted that, too,” said Goro. “It’s ultimately why I decided to open a restaurant.”
Goro and his wife run their restaurant family-style. Goro encourages his employees to have fun with their customers. Nothing brightens someone’s day quite like a healthy dose of laughter, and perhaps a delicious sushi roll or two!
“Overall, we treat our customers – and people in general – the way we want to be treated,” said Goro. “If you can do that and stay humble, I believe you will succeed. There are no surprises here at Godai. When clients walk in the door, they can expect the best that we can possibly do for them.”
Goro is a man of many talents. He’s involved in every facet of his business – from owner and GM to chef, wine specialist, and some days, when necessary, dishwasher and cook. There’s nothing he wouldn’t do to ensure that his diners enjoy a comfortable, delicious experience.
“My motto is, if the clients walk out happy, they will be back,” he stated.
In addition to the outstanding service, diners can also expect an incredible meal at Godai Sushi. Goro works with trusted vendors so that he can offer diners an exceedingly fresh selection of seafood each and every day.
“The quality of my product is very fresh, many thanks be given to Rick Groomer from Groomer’s Seafood here in San Antonio,” stated Goro. “Rick has never disappointed me with any of his seafood.”
Speaking of seafood, the most popular roll at Godai, the Longhorn Roll, features a delicious helping of it: tuna, salmon, and cream cheese wrapped with shrimp and avocado, topped with shredded crab and tempura crunchies, and drizzled in spicy mayo. And if that sounds good, with a menu of over 50 other rolls to choose from, you may find a new favorite every time you dine. In fact, many of Goro’s regulars prefer to dine “omakase” style, the Japanese tradition of letting the chef choose your order.
“They entrust us to make a special roll just for them,” explained Goro. “They never even have to look at the menu.”
In addition to Godai’s quality sushi and sashimi selection, the restaurant features a full kitchen menu with dishes ranging from Teriyaki, tempura, noodle soups, and rice bowls. Goro recently expanded his fried rice menu to include eel fried rice, salmon fried rice, crawfish fried rice, and even spam fried rice, along with the traditional chicken, beef and shrimp. For an evening refreshment, diners can enjoy beer (Japanese and domestic), hot or cold sake, or a glass of wine from Godai’s extensive selection featuring spirits from across the world.
Goro’s passion for his work is trumped only by his knowledge of Japanese cuisine and his drive to continue to improve his knowledge and skills – all which equate to an even better dining experience for customers. His staff is inspired, well-educated, and most importantly, they enjoy their jobs, just like Goro. 

- Alissa Reinhard

Godai Sushi is located at
11203 West Ave, San Antonio, TX 78213



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Featured Recipe:
Honey Encrusted Rainbow Trout

INGREDIENTS :
Holdman's Honey Spicy Syrup
1 Package Nuts Over Fish (they have many different varieties but we used Macadamia for ours)
Sea Salt and Cracked Pepper
2 pcs Rainbow Trout Fillets (Butterfly cut)
Olive Oil
1 lemon




DIRECTIONS:

1. Lightly Coat the flesh side of trout with Holdman's Honey
2. Coat Trout with Nuts over fish and salt and pepper to taste
3. Saute flesh side down in olive oil for 3 minutes at a medium high heat. Then flip and cook on skin side for 3 more minutes
4. Serve with a fresh squeeze of lemon over your trout
 and enjoy! 

No Time To Wait? Order Online For Pick Up!
From Sea To Supper
We offer next day shipping on any order $20 and over!
Groomer's Seafood of San Antonio
9801 McCullough 
210-377-0951
M-F 9:00-4:30
Sat 9:00-1:00
-
Groomer's Seafood of Corpus Christi
4002 E Causeway Blvd
361-730-1514
Mon-Sat 10:00-4:00