Oh, no? My experience tells me otherwise. Echigo is the ONLY sushi bar I’ve ever walked out on mid-meal.
Echi-don’t-go, I say.
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New to this board (occasional lurker on the old board, recently found FTC), and what a great topic! This place hasn’t been covered here, but I enjoyed a recent meal at Soregashi in Hollywood. It’s in a little strip mall on the corner of Santa Monica & Highland, not the best area, but relatively easy to park.
They’re not strictly a sushi restaurant as they have a decent sized izakaya menu, and that’s also reflected in their narrower selection of fish, at least compared to the higher end sushi places. That said, all the fish I tried was very good quality. The sushi rice was on the cooler side, and while I prefer more room temp, the nigiri were good overall.
There are several seats along a counter, where you can order from the entire menu, but it seems like you can also order omakase. The chefs and servers were all friendly as well, not of the intimidating variety!
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Thanks for the reminder, I’ve been meaning to check this place out. Based on the menu and aesthetic it looks like a decent mid-range spot.
Sushi Gestapo. Can I use that?
One more Sushi Tanaka in Simi, excellent QPR
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Wow. That seems worth the drive. I wonder what that braided piece is in the picture.
Quote: “Tanaka’s wife doubles as both host and server. She explains each dish in extensive detail, setting newbies at ease.” That is indeed a helpful trait. I’ve already started my classes (reports to follow) and understanding what I’m being told is challenging; questions abound. I’ve been over-tipping. I call it “the pest tax”.
Thanks!
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I’ll second this recommendation. Very good QPR. I’ve been a few times now and not including drinks, you can eat about 15 - 16 pieces of sushi for around $75. Sushi includes less common items like abalone, various types of clams, kohada, striped jack, sardines, etc.
The sushi chef is formerly of Sushi Ike.
Good to know. So far I’ve been served a variation of the same things. While good and mostly a better quality than I’m used to, I can see myself getting bored. I’m mostly doing omakase lunches, but will probably start adding items from the menu that pique my interest.
looks like kohada, gizzard shad.
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BTW… These omakase lunches are great foot wetters. So far they’re running about $30 - $45+tip. I don’t know if it’s enough to fill a guy, but perfect for me.
Yep… that looks like it. Loved looking at that report again. Not only because it’s delicious, but because I’ve had a few of those pieces by now. It’s great you take the time to write the Japanese & English names.
Off to start working off some of that Popeyes 
. Looking forward to getting back to Sushi School this week.
Thanks!
It’s 50 to 60 for an omakase when most are 200 plus these days. i know the quality is lower but cheaper easier entry point. easy access.
Sure why not, I didn’t want to use the overused N word. 
Last time I went it was $48 for a course of sashimi + 8 pc of sushi, which was an astoundingly bad QPR. (Does anybody actually get full off this? Even for lunch? It’s a very small amount of food…) I had to add on enough food to hit $80 to leave “not hungry”. For the the $80-100 price range I would rather to go to Shibucho (sushi only), Sushi Sushi, or Takao (and maybe Soregashi, though I haven’t been yet).
maybe not full, but its much cheaper, shibucho is easily ummm… 4 x times the cost, quality is higher though.
takao is expense with lots of truffles and caviar.
I’m speaking in terms of unit of food - shibucho is the same price if you stick to eating sushi.
It’s still way mo expensive.
I am never sure how much wasabe or soy should be used on the sushi . I sometimes see people being macho drowning sushi in a boatload of wasabe to where sweat is pouring off their forehead . Personally I like very little of soy and wasabe or none at all . Is there a correct amount to use or just personal preference ?
I always think of it like salt -season to taste. Not too much is usually right