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Questions About Sushi - Page 3

Blogs > commiboi
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lixlix
Profile Blog Joined December 2009
United States482 Posts
Last Edited: 2010-06-10 15:18:14
June 10 2010 14:57 GMT
#41
On June 09 2010 13:20 Kennigit wrote:
Important sushi question: How do i know the difference between good sushi and bad sushi. Important information: I'm white. Thank you for your assistance with this issue.


Disregard all that stuff about having to live near a coast. This is completely unnecessary. There are plenty of inland cities with great Sushi in the US that get daily shipments from Tsukiji. Also, its a little known fact but almost all fish, especially deep sea fish such as tuna, is frozen at some point between catch and table. It is necessary to freeze tuna to kill the microbial parasites that are inside when the tuna is alive. When people say never frozen, they mean its not refrozen ie after its bought from the fisherman, auctioned off, whatever, its not thawed and frozen again.

As to how you tell the fish has been refrozen, typically fish that has been refrozen will be slightly watery and the flesh won't be as supple and full of flavor. With Uni, you want the uni to look like a tongue and not be runny. The cutting technique will be off at bad sushi places, ie the fish topping won't fit the rice very well and looks odd shaped. Another bad sign is that the fish falls off the rice very easily.

As to the quality of the rice, you need a good texture with just the right mix of vinegar and mirin and have it be sticky enough to be picked up without falling apart but loose enough to fall apart in your mouth.

If you want to see the quality of the sushi restaurant without actually eating there, in the US you should see what kind of fish they serve on the menu. If they have stuff like aji (jack mackeral), Mirugai (geoduck clam), kohada (gizzard shad), different grades of toro (chu-toro, oh-toro), sayori (needlefish), aoyagi (orange clam), or serve stuff like live lobster sashimi, etc...then you will likely not go too wrong. They can't afford to keep these rarer fishes on the menu if not a lot of people are ordering them and if a lot of people are ordering them, the fish turnover rate is really high which is good for you.

Things aren't super important if you are eating rolls as the subtleties wont come through over the variety of sauces used in most rolls found in the US. Traditional rolls are more ones like negitoro (fatty tuna + green onion), ika shiso ume (squid + japanese perrilla leaf + plum paste), toro taguan (fatty tuna + yellow pickled radish), tekka maki (just plain regular tuna). Typically the fish used in the rolls will be the end pieces chopped up and so will be not as good as the fish found in the nigiri.

Also its ok and probably preferable to eat your nigiri by hand. Sushi by hand or chopstick but always chopstick for sashimi.

Regarding the OP, it really depends on the temperature of your room.

A Jiro trip report I grabbed off the web :
http://www.alifewortheating.com/tokyo/sukiyabashi-jiro/
Cambium
Profile Blog Joined June 2004
United States16368 Posts
June 10 2010 15:35 GMT
#42
On June 10 2010 23:35 lixlix wrote:
Show nested quote +
On June 10 2010 01:27 madnessman wrote:
On June 09 2010 21:05 Cambium wrote:
On June 09 2010 15:40 Loser777 wrote:
Answers about Sushi: (to Kennigit & somewhat to OP)



This video is absolutely hilarious. Some fact, but mostly bs (obviously)


yeah its definitely comedy. you guys should try to find jiro's restaurant near tsukiji. its open from like 4am to 11am and it sells some fantastic quality sushi/sashimi for 1,500 yen a meal.



If you are talking about Sukiyabashi Jiro, the famed 3 star michelin Sushi place, 15,000 yen is more accurate.

Cambium, you need to hit up one of the big 3 (Jiro, Kyubey, or Sawada) and blog about it.


I just don't think I can appreciate the difference between Michelin sushi restaurants and Tsukiji restaurants. Also, I deeply believe that talking to the sushi chef is a huge part of the experience, which I won't be able to enjoy with my broken Japanese (but I did hear that Jiro Roppongi has English-speaking chefs, but also worse sushi ). Also, I've been trying to keep my budget under 10,000 per meal, don't know if I am willing to shell out for $200 for dinner just yet. I think I'd rather eat French/Italian.

Also, according to Tabelog, the best sushi in Tokyo is called Sushi Saitou (20,000 - 29,999 for dinner):
http://r.tabelog.com/tokyo/A1308/A130802/13015251/
I think I trust Tabelog more
When you want something, all the universe conspires in helping you to achieve it.
kainzero
Profile Blog Joined January 2009
United States5211 Posts
June 10 2010 19:50 GMT
#43
On June 11 2010 00:35 Cambium wrote:I just don't think I can appreciate the difference between Michelin sushi restaurants and Tsukiji restaurants.

I think you can.

To me there's a clear difference between top-tier sushi restaurants and good ones. I've eaten at Sushi Zanmai and their 3000 Yen plate was really good and a little bit better than the $60-80 sushi here in Los Angeles. But it paled in comparison with the $300 sushi at Urasawa in Beverly Hills.

That's if you want to spend money on it. I don't think I'll ever go back to $300 sushi, I do think it was "once-in-a-lifetime" in terms of both cost and experience.

I'm not a food pro either and I thought I couldn't distinguish between good and great, but you can just tell. Top-tier sushi just... flows better, if that makes any sense.
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