The Sushi Thread

[TiK]

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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. I know that in the store the container has been sitting in the cooler for at least a few hours, but at the restaurant, the rice is warm/room temperature. This is not appealing to me. I still chow it down, and the flavors are good, but does anyone else share the dislike of the non chilled sushi? Is this just a noob thing or personal wierdness?

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Probably a little of both. Sushi rice should not be piping hot, but by no means should it be chilled. Chilling it hardens the rice, and also kills its flavor.
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FWIW, I also steer clear of most of the tempura selections for this reason.

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Wait, you don't eat tempura because it's hot? That's just weird. Tempura should be eaten as soon as it comes out of the fryer as the more time that passes, the soggier it gets (that probably goes for all things breaded and fried). Tempura should be piping hot and the breading should still be crispy and eaten having been dipped in the sauce provided.

[Aloysius]

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This is good to know, thanks. Gonna get me a block of shiro maguro next trip to Mitsuwa / fish market.

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Al,

Next time you are headed to this mythical place where I can buy sashimi-quality fish to prepare at home, please call me. Do they allow a big whitey like me to shop there? I will also need some lessons on preparing sushi at home (although you said you prefer sashimi, which is pretty easy). I've always been slightly frightened by the idea of preparing raw fish at home, but if the quality is high this could be an exciting turn in the cooking life of me.

LFS

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Let's do it. I just got a new Shun Santoku, and while it's not a sashimi knife, it is extremely sharp and I want to cut some raw fish with it!

I have actually seen some white people at the Mitsuwa downtown, but to be safe make sure to bring dark sunglasses (uh and something to make you look less tall).

-Al

[TiK]

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also, never leave your chopsticks sticking in any food (this is only done for diseased) NOR hand food chopstick to chopstick between people.

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DECEASED, my friend, not diseased (although the deceased could be diseased, in which case...play on). Both of these actions (chopsticks standing up in rice, and passing food to another person chopstick to chopstick) should only be done at funeral gatherings.

[cbloom]

I've also heard you should use the back-end of the chopsticks for picking things up from communal platters. ?

[BWebb]

El D,

That list is awesome and will come in very handy. I have been to Mas Sake but not to eat. It was a weekend night, very crowded but an absolute ton of hot chicks throughout. Ace Wasabi has been recommended to me but I haven't been there yet. I have been to two places in Cow Hollow (Skipjack Sushi on Union and Osome on Filmore). Both places were okay but nothing spectacular. Your list will keep me busy over the next few weeks. I'll throw a trip report together afterwards.

[punkass]

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I've also heard you should use the back-end of the chopsticks for picking things up from communal platters. ?

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I've heard this as well.
Don't dip rice in soy sauce.
Don't use the wasabi on the plate.
Don't put the wasabi in the soy sauce.
You can use your fingers to eat sushi.

These are all things I've learn from Alton Brown on Good Eats.

[kokiri]

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I've also heard you should use the back-end of the chopsticks for picking things up from communal platters. ?

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yup it's the proper way to do it, but probably a little formal i.e. might get you laughed at if you do it with Japanese friends.

There are lots more anal chopstick rules, pretty much none of which should really be given a second thought.

Top 3 Sushi standards:

#1 Hotate (Scallops?)
#2 Squid (if good, taste like chewy soap if not)
#3 Tuna

The fish market, Tsukiji, is a top Tokyo tourist site, although it involves getting up pretty early in the morning to catch the action. In a Tokyo sushi restaurant a large part of what you're paying for is the chef's ability to pick the best fish on offer that day, so the number one best thing to do in a Sushi restaurant is to ask for the 'o-susume', or chef's recommendation. For this reason, Chirashi-sushi, a bowl of sushi rice with fish piled on top is best, imo, as you get a plate full of the chef's best pick.

Other meats you can get sashimi-style in tokyo: Horse and Chicken, both of which are pretty good...

[KJS]

There is a good place right next to Tottenham Court Rd tube. Entrance is down the stairs practically next to the tube entrance. I forget the name. It seemed pretty popular though, shouldn't be hard to find someone who knows it.

I also liked Asukusa in Mornington Cresent, if you are ever in that area. There were some mid-range places in Chinatown that were pretty good for the price too.

KJS

[DrNo888]

Can someone recommend a place in South Bay with omakase?

[P Chippa]

Cbloom - Since the store bought is my original point of reference, I've been uncertain of the way the temp is supposed to be. I like the chilled through better but I may grow into traditional style with experience. Nigiri isn't too bad with this IMO because the cold and room temp is very separate. (like a bonehead I instantly think of the McDLT, hot side & the hot cool side.....yada yada)

Tik - I love tempura, but my "the sushi should be cold" thing makes tempura rolls somewhat a turnoff to me. I've never ordered it for myself, but have tried it off a communal plate with friends. The firmness of the rice doesn't bother me at all. Does the flavor of the rice really vary that much between hot and cold?

I think part of my liking the cold better is the firmness of the raw fish when it's cold versus the "mushyness" of it when it turns less cold from being in contact with the rice.