Lunch was still really tasty even adding the additional 7 pp. Donât want to go over the meal because I didnât take photos and everything has basically been coveredNothing that has not been covered, Shunji-san was polite and conversational, not overly talkative but answered all our questions.
Outside of the 12 standard pieces (pretty similar to what @JeetKuneBao got, didnât get flying fish or young yellowtail) , we also got three overtime pieces which included icefish, japanese baracuda, and needle fish. I asked for a really unique or different fish and Shunji-san gave us ice fish, which were small slippery little fishes that looked eel like or worm like but tasted like crunch noodles with a briny fish finish, definitely very good. Japanese baracuda was meaty and smoky from the torch, needle fish was white and slightly firm not as memorable but still good.
What is the secret to getting all of the rare and unusual fish varietals here?
I went for the lunch and had a lot of similar white fish. I guess I am just entering sushi world, but if this is the height of sushi, I guess perhaps it is not for me.
My lunch didnât have any pieces getting torch work, or additional saucing or anything either. It was quite an austere affair.
This was like beltfish or something odd, the most interesting piece I had. I recall it being my favorite in terms of uniquness of texture and savory flavors, and it looked pretty awesome as well.
nah. you might just like a different kind of sushi.
Some people want subtle, some want sledgehammers. Some like their rice sticky and glutinous, some more loosely packed.
A lot of people will tell you âwell, GOOD sushiâŚâ and âitâs bad sushi ifâŚâ but frankly, as long as the fish isnât spoiled and you like to eat it, itâs good sushi. or mac and cheese, or wine, or any other thing where artificial lines are drawn between high and low, special and common.
The advice and notes you see here are amazing. They are the product (mostly) of very knowledgeable people sharing their experiences. But the experience theyâve gone looking for may not be your thing. Thatâs ok. Folks here rave about boat noodle soup with the extra tripe and intestines and other squidgy bits. know what? I hate that shit. So you know what? I donât eat it.
If you really like the super saiyan dynamite roll with the tempura crunch bits, go for it! rave about the interplay of the sriracha-infused mayo playing with the delicate pop of the tobiko. personally, a crunchy rockânâroll (unagi and avocado with tempura crunches on it) is one of my favorite things. Wonât find it at any serious omakase place, but so what?
I had a sushi burrito for lunch. an uncut roll with tuna, salmon, fake crab, tobiko, mayo, lettuce. it was delicious.it was satisfying. it was $7.50 Canadian.
It can be about the fish. At least if going the way it was written with historic context.
Sushi is written as 鎨 in Kanji. é (fish) ć¨ (delicious).
It is also written as éŽ, é (fish) äš (vinegar or curing). In pre edo period, it was about placing fish in layers of rice and then letting it ferment (funazushi). Then the variants of fermenting fish with rice stuffed inside (the rice is not eaten though).
I had a lot of white fish when I went, but they had different flavors and textures, and each fish was seasoned differently so as to highlight the differences.