[cbloom]

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I've gone to a few sushi houses since becoming a fan, and one thing I really dislike is the temperature of the dish in the sushi house.

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Chippa, you might be going to bad places. One of the key elements to top nigiri is getting the temperature right. The rice should be room temperature, not warm, and the fish should still be slightly chilled. This is why the sushi chef has to act fast and touch the fish as little as possible. When it's served you should eat it quickly, not let it sit around.

One of my pet peaves is sushi places that will bring all your nigiri orders to the table at the same time. I'd much rather have them brought little by little as the sushi chef makes them.

Also this is why in Japan they think women can't make good sushi - supposedly their hands are too warm.