Comments on: How to Find a Good Sushi Restaurant http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/ The musings of a sushi fanatic. Tue, 23 Sep 2008 13:34:09 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: kank8n http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-10582 kank8n Thu, 21 Feb 2008 21:03:12 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-10582 Thanks Sushi Guy for the info. I am currently eating my way through the sushi houses in the Kansas City area, since I moved about an hour away from my favorite local sushi fix place. As I eat at the new places, others at the sushi bar will give me tips about other places they have been to or a new one that I missed. And yes, I agree, I've walked out of places that I didn't think looked clean and I absolutely won't eat sushi if I cannot see the chef prepare the dishes or in the supermarket. I've started making the vegetable/shrimp/crabmeat rolls at home, but have always been afraid of touching the sashimi, but became really excited when my local grocery store started carrying sashimi grade tuna, which I prepared for the first time last night and am still alive to tell about it! It was delicious, but I realize that I have a lot to learn still since when I started hacking into it, I didn't cut against the grain at first. Looking forward to reading the rest of the articles.! ~Heather Thanks Sushi Guy for the info. I am currently eating my way through the sushi houses in the Kansas City area, since I moved about an hour away from my favorite local sushi fix place. As I eat at the new places, others at the sushi bar will give me tips about other places they have been to or a new one that I missed.

And yes, I agree, I’ve walked out of places that I didn’t think looked clean and I absolutely won’t eat sushi if I cannot see the chef prepare the dishes or in the supermarket.

I’ve started making the vegetable/shrimp/crabmeat rolls at home, but have always been afraid of touching the sashimi, but became really excited when my local grocery store started carrying sashimi grade tuna, which I prepared for the first time last night and am still alive to tell about it! It was delicious, but I realize that I have a lot to learn still since when I started hacking into it, I didn’t cut against the grain at first.

Looking forward to reading the rest of the articles.!

~Heather

]]> By: war3rd http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-90 war3rd Tue, 06 Jun 2006 10:35:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-90 I couldn't agree more about the exception, Lady Cooper. I once had an incredibly well presented and flavourful meal made by a presumably American woman, so obviously skills are determined by the individual's hard work, certainly not by gender or ethnicity. A Korean friend of mine back in university would often tell me that the Koreans invented sushi and that I shouldn't eat 'inferior' Japanese sushi. It's all in the eye of the beholder, eh? And as for sake, I have found that the common misconception is that all sake is served hot and it is ignorance (and I don't mean that in the pejorative sense) that keeps many from enjoying good sake. People just don't know what is available and don't think to ask, which ties in with what you said. Try to be knowledgeable and you will find the good stuff. Thanks for the insight! Cheers, Warren The <a HREF="http://www.sushifaq.com" rel="nofollow">sushi</A> guy. I couldn’t agree more about the exception, Lady Cooper. I once had an incredibly well presented and flavourful meal made by a presumably American woman, so obviously skills are determined by the individual’s hard work, certainly not by gender or ethnicity. A Korean friend of mine back in university would often tell me that the Koreans invented sushi and that I shouldn’t eat ‘inferior’ Japanese sushi. It’s all in the eye of the beholder, eh?

And as for sake, I have found that the common misconception is that all sake is served hot and it is ignorance (and I don’t mean that in the pejorative sense) that keeps many from enjoying good sake. People just don’t know what is available and don’t think to ask, which ties in with what you said. Try to be knowledgeable and you will find the good stuff.

Thanks for the insight!

Cheers,
Warren
The sushi guy.

]]> By: Lady Cooper http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-89 Lady Cooper Tue, 06 Jun 2006 10:27:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-89 There was an exception to the ethnicity of itamae, there's a wickedly good sushi house in Calgary, Canada, that has Chinese itamaes, and they do a bloody good job. I discovered it after being told NOT to go there by a little old Japanese lady ("you don't want that, it's made by Chinese!"). I've noticed with sake that they serve in most sushi bars to white people is hot cheap stuff, although if you show a bit of knowledge, you can get some better tasting stuff. I'm going to be looking into some types of sake in my Liquor Log soon. There was an exception to the ethnicity of itamae, there’s a wickedly good sushi house in Calgary, Canada, that has Chinese itamaes, and they do a bloody good job. I discovered it after being told NOT to go there by a little old Japanese lady (”you don’t want that, it’s made by Chinese!”).

I’ve noticed with sake that they serve in most sushi bars to white people is hot cheap stuff, although if you show a bit of knowledge, you can get some better tasting stuff. I’m going to be looking into some types of sake in my Liquor Log soon.

]]> By: war3rd http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-88 war3rd Tue, 30 May 2006 09:54:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-88 Brian, Excellent points, thank you for that contribution. I've always been a sake fan and have my favourites (in fact my local liquor store has started getting me the stuff I get in the restaurants, a nice feat as the two different markets are often sold to separately), but I'm unfamiliar with some that you mentioned. It looks like I have a new task ahead of me :) Thanks for the comments, though, I appreciate it. Warren The <a HREF="http://www.sushifaq.com" rel="nofollow">sushi</A> guy. Brian,
Excellent points, thank you for that contribution. I’ve always been a sake fan and have my favourites (in fact my local liquor store has started getting me the stuff I get in the restaurants, a nice feat as the two different markets are often sold to separately), but I’m unfamiliar with some that you mentioned. It looks like I have a new task ahead of me :)

Thanks for the comments, though, I appreciate it.

Warren
The sushi guy.

]]> By: war3rd http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-87 war3rd Tue, 30 May 2006 09:47:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-87 Lyne, For sushi in Manhattan I would recommend a few different places, depending on your interest. If price is no object then I would suggest: For 'traditional' sushi, Sushi Yasuda on 43rd is the place, hands down. Very high quality food and even unusual items that you won't find on other places. The waitstaff know their stuff and will help guide you to the interesting items if you ask them. But call ahead for a reservation, it's a popular place. Sushisay on 51st is also quite good and traditional. Not as clean and simple as Sushi Yasuda, but excellent food nonetheless. For 'interesting' and non-traditional, try Nobu on Hudson St. His stuff is 'fusion' but still tied to the sushi base and excellent quality. It's a real experience to eat there, the items are fun and tasty, but you pay for it. for 'big' sushi, try either Monster Sushi (I've only been to the one on 23rd st) or Tomoe Sushi on Thompson St. They both offer large servings (each piece is large) but I actually prefer Tomoe as while the nigiri-zushi is sometimes too big to eat in one bite, it tends to be less 'busy' if that makes sense. However the decor in Tomoe is a bit... rustic. It's not fancy (and is exceptionally busy) and I was turned off the first time I went, but once I tried it I had to go back. Hatsuhana on 48th is pretty darn good too, but for the price I would go to Sushisay instead, they are somewhat on par but I prefer Sushisay just a bit. I'm not sure if I gave you too many or too few suggestions. Basically, though, if it were up to me, I would choose either Sushi Yasuda or Tomoe. I'm not sure where you are staying, but Sushi Yasuda is in mid-town and Tomoe is downtown, so you can take that into account. And if you want to email me privately I'd be happy to give you more info (or here in the comment section if you would like). It's to bad the Fulton Fish Market moved because that is a fun place to check out if you are so inclined, but you don't want to go to the Bronx now to see it as a tourist, IMHO. BTW, you can Google any of these names for reviews and addresses. And feel free to ask anything else you would like, I'm here to serve :) And there are plenty of other excellent places that I have left out, I just figured I'd give you a few of my favourites and keep the list down. Take care and have fun in NYC. Warren The <a HREF="http://www.sushifaq.com" rel="nofollow">sushi</A> guy. Lyne,
For sushi in Manhattan I would recommend a few different places, depending on your interest. If price is no object then I would suggest:
For ‘traditional’ sushi, Sushi Yasuda on 43rd is the place, hands down. Very high quality food and even unusual items that you won’t find on other places. The waitstaff know their stuff and will help guide you to the interesting items if you ask them. But call ahead for a reservation, it’s a popular place.
Sushisay on 51st is also quite good and traditional. Not as clean and simple as Sushi Yasuda, but excellent food nonetheless.
For ‘interesting’ and non-traditional, try Nobu on Hudson St. His stuff is ‘fusion’ but still tied to the sushi base and excellent quality. It’s a real experience to eat there, the items are fun and tasty, but you pay for it.
for ‘big’ sushi, try either Monster Sushi (I’ve only been to the one on 23rd st) or Tomoe Sushi on Thompson St. They both offer large servings (each piece is large) but I actually prefer Tomoe as while the nigiri-zushi is sometimes too big to eat in one bite, it tends to be less ‘busy’ if that makes sense. However the decor in Tomoe is a bit… rustic. It’s not fancy (and is exceptionally busy) and I was turned off the first time I went, but once I tried it I had to go back.
Hatsuhana on 48th is pretty darn good too, but for the price I would go to Sushisay instead, they are somewhat on par but I prefer Sushisay just a bit.
I’m not sure if I gave you too many or too few suggestions. Basically, though, if it were up to me, I would choose either Sushi Yasuda or Tomoe. I’m not sure where you are staying, but Sushi Yasuda is in mid-town and Tomoe is downtown, so you can take that into account. And if you want to email me privately I’d be happy to give you more info (or here in the comment section if you would like). It’s to bad the Fulton Fish Market moved because that is a fun place to check out if you are so inclined, but you don’t want to go to the Bronx now to see it as a tourist, IMHO.

BTW, you can Google any of these names for reviews and addresses. And feel free to ask anything else you would like, I’m here to serve :) And there are plenty of other excellent places that I have left out, I just figured I’d give you a few of my favourites and keep the list down.

Take care and have fun in NYC.

Warren
The sushi guy.

]]> By: Fred Farkle http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-86 Fred Farkle Mon, 29 May 2006 01:07:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-86 It's really sad that you can't mention that Italians go where the best pasta is without disclaiming imaginary bigotry. OF COURSE the natives hang out at the best, the authentic, ethnic restaurants. Observing that is just smart. That's why, if you want good BBQ down south, you follow me when I go to GIT some. Heheheh It’s really sad that you can’t mention that Italians go where the best pasta is without disclaiming imaginary bigotry. OF COURSE the natives hang out at the best, the authentic, ethnic restaurants. Observing that is just smart.

That’s why, if you want good BBQ down south, you follow me when I go to GIT some. Heheheh

]]> By: Adam http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-85 Adam Mon, 29 May 2006 00:30:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-85 Is it possible to find good sushi in the middle of nowhere (Upstate NY)? I know of a place called "Sushi Blues," a small place right near an upscale college. I also know of two places in the dingy downtown area of a mid-sized city. I wonder if any of these are worth my time? I'm kind of a sushi newbie, and haven't had good luck with the taste of raw-fish sushi so far. Is it possible to find good sushi in the middle of nowhere (Upstate NY)?

I know of a place called “Sushi Blues,” a small place right near an upscale college. I also know of two places in the dingy downtown area of a mid-sized city.

I wonder if any of these are worth my time? I’m kind of a sushi newbie, and haven’t had good luck with the taste of raw-fish sushi so far.

]]> By: brian http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-84 brian Sun, 28 May 2006 15:49:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-84 P.S. If you are ever in the San Diego Area, a while back I started a "sushi review blog" of ratings on san diego area sushi bars (that I'll expand one of these days when I get some time to add some more entries). Here is the link: http://sushireview.blogspot.com/ P.S. If you are ever in the San Diego Area, a while back I started a “sushi review blog” of ratings on san diego area sushi bars (that I’ll expand one of these days when I get some time to add some more entries). Here is the link:
http://sushireview.blogspot.com/

]]> By: brian http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-83 brian Sun, 28 May 2006 15:02:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-83 A couple other tips you may wish to include: 1) Above all else - freshness of fish --> Ask how often and where their fish is flown in from. If the answer is daily from Japan you're probably in good hands, if not or if they're not forthright about their answer you could be in trouble. 2) The Sake - Finer Japanese Sushi bars will tend to have finer sakes from various regions of Japan, my personal favorite is Hakkaisan and I find that only 1 in 15 sushi bars will have Hakkaisan and their food is always superb (could be coincidence but I doubt it) --> Here is a ranking of top sakes and their regions in parenthesis: Hakkaisan (Niigata), Juyondai (Yamagata), Kubota (Niigata), Shimeharitsuru (Niigata), Denshu (Aomori), Dewazakura (Yamagata), Kokuryu (Fukui), Masumi (Nagano), Tengumai (Ishikawa) and Shinkame (Saitama). 3) Specials - as you briefly touched on - if diners are immediately asking for the specials or chefs are willingly offering the information this is a good sign, there should be a blackboard-like Special board in plain view that people instinctively look to upon walking in the door. 4) A few key items to look for: Ume (sweet japanese plum) maki - this is a very traditional japanese item that I have found many japanese diners will finish off their dining experience with (as a type of dessert). Otoro - Toro is becoming more and more popular but it is seasonal and I've found that availability of Toro is not a foolproof indicator of a good sushi bar - as it may have been frozen toro flown in all the way from tahiti a day or two ago - if they don't have Toro they should willingly tell you it's because the available Toro right now is not good quality. Live shrimp - although many sushi bars have amaebi (sweet shrimp) and ebi (cooked shrimp) - few offer live shrimp (still moving on the plate) - this is clearly an indicator of FRESH ingredients. 4) The menu itself - although there are exceptions - a very "traditional" menu is always a good sign - the more "volcano rolls" and "dragon-type rolls" usually the worse off you're going to be. A couple other tips you may wish to include:
1) Above all else – freshness of fish –> Ask how often and where their fish is flown in from. If the answer is daily from Japan you’re probably in good hands, if not or if they’re not forthright about their answer you could be in trouble.
2) The Sake – Finer Japanese Sushi bars will tend to have finer sakes from various regions of Japan, my personal favorite is Hakkaisan and I find that only 1 in 15 sushi bars will have Hakkaisan and their food is always superb (could be coincidence but I doubt it) –> Here is a ranking of top sakes and their regions in parenthesis: Hakkaisan (Niigata), Juyondai (Yamagata), Kubota (Niigata), Shimeharitsuru (Niigata), Denshu (Aomori), Dewazakura (Yamagata), Kokuryu (Fukui), Masumi (Nagano), Tengumai (Ishikawa) and Shinkame (Saitama).
3) Specials – as you briefly touched on – if diners are immediately asking for the specials or chefs are willingly offering the information this is a good sign, there should be a blackboard-like Special board in plain view that people instinctively look to upon walking in the door.
4) A few key items to look for: Ume (sweet japanese plum) maki – this is a very traditional japanese item that I have found many japanese diners will finish off their dining experience with (as a type of dessert). Otoro – Toro is becoming more and more popular but it is seasonal and I’ve found that availability of Toro is not a foolproof indicator of a good sushi bar – as it may have been frozen toro flown in all the way from tahiti a day or two ago – if they don’t have Toro they should willingly tell you it’s because the available Toro right now is not good quality. Live shrimp – although many sushi bars have amaebi (sweet shrimp) and ebi (cooked shrimp) – few offer live shrimp (still moving on the plate) – this is clearly an indicator of FRESH ingredients.
4) The menu itself – although there are exceptions – a very “traditional” menu is always a good sign – the more “volcano rolls” and “dragon-type rolls” usually the worse off you’re going to be.

]]> By: Lyne http://sushifaq.com/sushiotaku/2006/05/27/how-to-find-a-good-sushi-restaurant/comment-page-1/#comment-82 Lyne Sun, 28 May 2006 14:29:00 +0000 http://sushifaq.com/sushiotaku/?p=34#comment-82 where in NYC would you recommend going for great sushi? we are planning a trip there this summer and are looking for great ideas, unusual tastes. price is of no matter. where in NYC would you recommend going for great sushi? we are planning a trip there this summer and are looking for great ideas, unusual tastes. price is of no matter.

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