Sushi - Fancy, Not?
 

Read Yelp.com local sushi.

Most reviews fancy rolls.

I eat just sashimi, omakase.

You?

(Hope syllable count OK, m21sniper? Me smart.)

i typically will pass on the rolls. the flavor is too complicated.

nigiri or sashimi..and the occasional maki roll. mmmm spicy tuna hand roll with sliced habanero chili...yum

There's really no beating a bowl of rice with a pile of sliced tuna on top.

Now I would like to find a spicy tuna roll with habanero like Cliff describes...YUM...love habanero...

dave, next time you are in the bay area..lemme know.

cliff

One of the things I do like about Hawaii is that you can buy sushi on practically every street corner. I tend to eat the same things every time: dragon roll, philly roll, and a bunch of salmon nigiri. I've had an alaskan roll before, and that was fantastic. In general, I tend to stick with salmon when I eat sushi.

Toro is my fav. I can eat it as sushi or sashimi.

Next comes Muguro, Ikura, sake, hamachi,

I normally don't order rolls because a lot of them are just westernized, similar to chop suey and egg food young.

Didn't I recently hear about an actor hospitalized with severe mercury posioning from a steady diet of sushi? Too much of a good thing is always a bad thing.

vash, you live E Bay, yes?

Been Sushi Sho, Albany?

Sashimi... YES!

And I do know what you are talking about, when I go out of town I check the local reviews for the sushi bars in the area.

People post that they are a sushi "expert" and then they go on to rate all the goofy rolls they tried at a given restaurant. :rolleyes:

I have found the best sushi is served at a place you frequent a few time a month where the chef knows you and what you like.;)

Werd....

I have been a customer at a local Japanese restuarant since it opened about 20 years ago. The latest Sushi chef has been there for about 12 years.

My usual routine is omakase, he serves custom crafted plates of fish, veggies etc. until I tell him enough! Sometimes I'll order chirashi (bowl of rice with assorted fish on top) when I happen to hit another Sushi bar

I bring him home brewed beer every time I make a new batch, and have taken him out fishing with me and my friends. Nothing like having fish a few minutes old prepared by a master Sushi chef.

Agree that some of the rolls are out of control....

Exact.

Seek local sushi, to be "regular" w/ own chopstick.

Find one. Chef has skill, talk, create. Not crowd. Fresh fish.

Now sushi 20% off. I worry. Maybe not survive? Then be lost.

:)

yea, for the record, the best sushi is in alameda...YUME.

I like sashimi. Never been much of a sushi fan.

I've always wanted to try fugu.

There are a few places in NYC where you can try Fugu.

The sensei at my local sushi joint gave me what he called fugu a few years ago.... I still wonder if he was jerking my chain......though I now call this guy my friend, and we do social things outside of our relationship at the Sushi bar.

Bout 5 years ago I caught a nice 15 lb or so female striped bass... nice fish.... I cant use the whole fish, and wont freeze any...

I brought the fish to Matsu, gave it to him with the request that he butcher the fish and wrap me a few nice pieces......

The rest was served at the restaurant that night, where I happened to be eating ;-)

I was made a wonderful meal out that fish..he prepared the liver, egg sac, cheeks..many parts of the fish that we westerners/americans throw away

Every dish was prepared using the simplest of utensils... i.e. the only cooking was the Toaster Oven .. he uses a few sauces and condiments... and takes you to nirvana..

I just got myself hungry again...

Pictures?!?


KT

Cliff , what do you think of the Blowfish in Santana Row ?

This thread is worthless without samples !!

:D

I love sushi! I usually get omakase, nigiri. I do like the occasional hand roll or simple roll. I'm pretty loyal to one restaurant in Houston, Kubo's. In Seattle I LOVE Shiros.

My least favorite is Ikura.

I'd eat raw fish before I'd ever eat sashimi!

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

All. Why limit?

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

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. :p

+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.

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

I may eat there tomorrow night. Who knows?


KT

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

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

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

But I would hate to hijack this thread.

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.

We are serious sushi freaks, and this our local.

It is sublime.

http://forums.pelicanparts.com/uploa...1231101659.jpg

one more...


http://forums.pelicanparts.com/uploa...1231101721.jpg

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

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)
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.

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.

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.

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.

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

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.

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

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

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.