Comments on: How to separate a good sushi restaurant from a great one http://sushifaq.com/sushiotaku/2006/09/30/how-to-separate-a-good-sushi-restaurant-from-a-great-one/ The musings of a sushi fanatic. Mon, 08 Sep 2008 06:54:33 +0000 http://wordpress.org/?v=2.5.1 By: yuujirou http://sushifaq.com/sushiotaku/2006/09/30/how-to-separate-a-good-sushi-restaurant-from-a-great-one/#comment-9708 yuujirou Sun, 23 Dec 2007 08:37:33 +0000 http://sushifaq.com/sushiotaku/2006/09/30/how-to-separate-a-good-sushi-restaurant-from-a-great-one/#comment-9708 Hi, I just read your article, and as a chef in training (I've been training for about 4 months now), I must say, you belittle yourself WAY too much! All of what you said, as far as I can see, has no flaw. It is most definitely true that making a single piece of nigiri-zushi is quite difficult, and the accomplishment of forming a sushi with just the proper balance of the topping and rice is a good summation of the chef/itamae's skill. As are the cuts and placements of the sashimi. Though..I would like to add that sashimi might also be a decent way of checking the quality of the restaurant's fish...for too many a lower-class restaurant have I seen using cheap/lower quality tuna. Tuna that has been preserved with C02 (so I believe) which leaves it with an unnaturally bright red (almost pink) colour; aesthetically pleasing as this is...this method of preserving degrades horribly the taste of the fish (you might know, but good tuna is usually a much deeper natural red.) soo yeah~ haha xD the young (18 year old >.>") sushi chef in training~ =D Hi, I just read your article, and as a chef in training (I’ve been training for about 4 months now), I must say, you belittle yourself WAY too much! All of what you said, as far as I can see, has no flaw. It is most definitely true that making a single piece of nigiri-zushi is quite difficult, and the accomplishment of forming a sushi with just the proper balance of the topping and rice is a good summation of the chef/itamae’s skill. As are the cuts and placements of the sashimi. Though..I would like to add that sashimi might also be a decent way of checking the quality of the restaurant’s fish…for too many a lower-class restaurant have I seen using cheap/lower quality tuna. Tuna that has been preserved with C02 (so I believe) which leaves it with an unnaturally bright red (almost pink) colour; aesthetically pleasing as this is…this method of preserving degrades horribly the taste of the fish (you might know, but good tuna is usually a much deeper natural red.) soo yeah~ haha xD

the young (18 year old >.>”) sushi chef in training~
=D

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