Sushi - Fancy, Not?

[artplumber]

Originally Posted by jyl

I eat just sashimi, omakase.

You?

All. Why limit?

[Flatbutt1]

I prefer sashimi but a well crafted specialty roll can be delightful.

[ikarcuaso]

Sashimi and a large, hot sake. I really don't take rice anymore, or even beer. I like the fish to fill me up. I might mooch a piece of a specialty roll that someone else ordered.

[JavaBrewer]

Originally Posted by masraum

I love sushi! I usually get omakase, nigiri. I do like the occasional hand roll or simple roll.

+1 A spicy tuna hand roll is also a must have on sushi night. I was disappointed with the sushi in Japan. Honestly I've had better, like MUCH better, here in San Diego (Cafe Japengo) and San Marcos (Sushi Huko). I'm also on a sake kick and like mine cold and/or with a couple ice cubes.

[trekkor]

There's a place in Reno called 'Sushi Pier'.

I may eat there tomorrow night. Who knows?


KT

[jyl]

Originally Posted by Jandrews

Anyone heard of or had a fish/sushi called "superwhite"? I believe it is a misnomer as it is really a snake mackerel, but sometimes marketed as a type of tuna. In any case, it is really good, but seems hard to find. I had it at Kona Grill and really thought it was nice texture and flavor. Anyone else?

JA

"superwhite" is escolar. Google "escolar rectal". Small bit OK. Not for first date.

[KaptKaos]

Sushi, sashimi, chirashi, omakase, nigiri, maki.... who cares? It's all good. Why limit yourself?

[Dottore]

This thread reminds me of the one about the two blind lesbians in the sushi bar...

But I would hate to hijack this thread.

[vash]

hey, i have eaten at blowfish in san francisco..i think they are one in the same. very good stuff, kinda extra pricey.

this thread is making me hungry.

[Dottore]

We are serious sushi freaks, and this our local.

It is sublime.

[Dottore]

one more...

[Jesset100]

The best sushi is the kind that someone else buys. Man that stuff is expensive!

[masraum]

Originally Posted by KaptKaos

Sushi, sashimi, chirashi, omakase, nigiri, maki.... who cares? It's all good. Why limit yourself?

I like the rice etc... with my fish. I'm sure I'd like some sashimi, but I really like the combination of subtle flavors, temperatures and textures that I get with sushi. I used to eat primarily rolls and only some nigiri. I discovered later that was because the places that I was going were very moderate. Once you've had really good fish, the rolls are a bit of a let down. I still get the occasional roll. To me the comparison of a roll to nigiri is like a hamburger to a fillet mignon. A hamburger is good from time to time, but if you could eat fillet and tenderloin and NY strip all of the time, you'd probably eat fewer hamburgers.

Omakase is not a type of sushi. It's a way to order. Omakase is best for folks that are either adventurous or already know that they'll eat anything the chef throws at them. If my wife and I order a la carte, we usually spend a bit over $100 at our favorite place without getting any alcohol. If we order Omakase, we still get full, but we only spend $80 (flat $40 per person)

Originally Posted by Wikipedia

Omakase (お任せ, Omakase?) is a Japanese phrase that means "It's up to you" (from 任す, entrust).

The expression is used at sushi restaurants to leave the selection to the chef. It differs from ordering à la carte. The chef will generally present a series of plates, beginning with the lightest fare and proceeding to heaviest, richest dishes. The phrase is not exclusive to service of raw fish with rice, and can incorporate grilling and simmering as well. Customers ordering omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef. Ordering omakase can be a gamble; however, the customer typically receives the highest quality fish the restaurant currently has in stock at a price cheaper than if it was ordered à la carte. From the restaurant's perspective, a large number of customers ordering omakase can help in planning for food costs.

I'm sure Chirashi is good, but I prefer nigiri. Just a preference thing. You get basically the same stuff without it being in bite size servings.

Originally Posted by Dottore

We are serious sushi freaks, and this our local.

It is sublime.

Wow, looks really yummy!!
You really need to get some REAL wasabi. The fake stuff that's served at 99.97% of the sushi joints out there is horrible by comparison. Real wasabi is hot, but not quite as... and has a pleasing flavor and texture compared to the fake powdered stuff.

[TimT]

chirashi is a very traditional dinner... But if I go to my local place, and tell the chef I want chirashi... you can be assured it will be a different chirashi from "a walk in customer" because he knows what fish I like... and beside the basic dish, he will make a half dozen plate of "chefs specials" and finally I have to tell him to stop lol

Kind of strange... but we westerners aren't used to dining in that fashion. I like and have enjoyed this style dining for many years.

[masraum]

Originally Posted by TimT

chirashi is a very traditional dinner... But if I go to my local place, and tell the chef I want chirashi... you can be assured it will be a different chirashi from "a walk in customer" because he knows what fish I like... and beside the basic dish, he will make a half dozen plate of "chefs specials" and finally I have to tell him to stop lol

Kind of strange... but we westerners aren't used to dining in that fashion. I like and have enjoyed this style dining for many years.

Sounds like my favorite place. I love the experience compared to other more American style service.

[Shaun @ Tru6]

Originally Posted by vash

hey, i have eaten at blowfish in san francisco..i think they are one in the same. very good stuff, kinda extra pricey.

this thread is making me hungry.

I used to take Cisco and HP to Blowfish at least once a month, those were the days. Best sushi I've ever had by a lot.

[artplumber]

Originally Posted by Dottore

one more...

Maybe it's the pic, but there looks like a lot of food colouring in the sake.

[DARISC]

Uni with raw quail egg, mmmmm, oishii! Never thought I'd eat gonads! I love sashimi and all sorts of roe (the last time I had Maine lobster was the first time I had lobster roe).

Friend of mine deep sea fishes and always slices up some yellow fin tuna fresh off the hook when he catches them. Can't get no fresher sashimi than that, eh?

Ex-wife had a Japanese couple for students. They and their Japanese fellow students scoped out all the sushi bars in San Diego and we'd go out with them occasionally. The best at the time was named Katsu. The owner's brothers were commercial fisherman and provided them with the best fish.

If you think sushi is expensive here, according to this young couple it's dirt cheap compared to Tokyo. The gal said her dad would have sushi delivered for their family of four and the bill would be $150 t0 $200 - and this was years ago!

I guess her dad could afford it though - one of his real estate holdings was one of the four skyscrapers on a corner of a main intersection in the Ginza.

[Dottore]

Originally Posted by artplumber

Maybe it's the pic, but there looks like a lot of food colouring in the sake.

None. No colour. It's wild BC salmon.

If you're eating the pale stuff with the fatty stripes, that's farmed.

[masraum]

Originally Posted by artplumber

Maybe it's the pic, but there looks like a lot of food colouring in the sake.

No, I've seen the pale orange stuff that most places serve. I had tried that stuff a few times and never liked salmon because of it. At my current favorite place, the Sockeye Salmon is one of my favorites and is very, Very red orange like the fish in the picture above.