BAIC SUSHI: Has anyone been to Sebo in SF?
The Seventh Sister
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Hmmm, if memory serves me correctly, much sashimi/sushi-grade fish is flash-frozen on the fishing ships, even fish that is meant for domestic Japanese markets.
What makes the difference between the quality of neta between the US and Japan is 1.) domestic Japanese fish is of higher quality (at least in a subjective sense) than the fish used in American restaurants that don't get their fish shipped from Japan (there are a number of factors that account for this, including ocean conditions, variations in species of fish, etc.); 2.) for those American restaurants that brag about shipping fish from Tsukiji or Japan in general, one must account for the transit time of the fish -- in other words, even if you get a JDM-quality (haha) hunk of fish, it's at least a day older (oftentimes more) than if it were served domestically in Japan, and for seafood, even a day makes a huge difference in quality; and 3.) given the notion that if the exact same piece of fish were proverbially used by two different osushiya, the itamae with superior skill will prepare his nigiri in such a fashion that it WILL taste better than the other restaurant -- this is not only due to preparation of the neta (selection of section of meat, cutting technique, etc.), but also the preparation of the shari, which is just as important as the neta if not moreso (shari can't be too big or too small -- it should provide a good, hitokuchi mouth feel in conjunction with a properly sized and proportioned neta; also, shari can't be too compact, otherwise it becomes tough and gummy; nor can it be too loose, otherwise it will fall apart -- good shari must not only be quality rice like koshihikari, it must also be prepped well enough to have the right ratio of air to rice). Neta is what separates the trained from the untrained, but shari is what really separates the men from the boys. High quality fish and fine rice will practically guarantee a good chirashi, but nigiri needs a talented, properly trained itamae before it can really shine.
And rolls, ha, rolls...
What makes the difference between the quality of neta between the US and Japan is 1.) domestic Japanese fish is of higher quality (at least in a subjective sense) than the fish used in American restaurants that don't get their fish shipped from Japan (there are a number of factors that account for this, including ocean conditions, variations in species of fish, etc.); 2.) for those American restaurants that brag about shipping fish from Tsukiji or Japan in general, one must account for the transit time of the fish -- in other words, even if you get a JDM-quality (haha) hunk of fish, it's at least a day older (oftentimes more) than if it were served domestically in Japan, and for seafood, even a day makes a huge difference in quality; and 3.) given the notion that if the exact same piece of fish were proverbially used by two different osushiya, the itamae with superior skill will prepare his nigiri in such a fashion that it WILL taste better than the other restaurant -- this is not only due to preparation of the neta (selection of section of meat, cutting technique, etc.), but also the preparation of the shari, which is just as important as the neta if not moreso (shari can't be too big or too small -- it should provide a good, hitokuchi mouth feel in conjunction with a properly sized and proportioned neta; also, shari can't be too compact, otherwise it becomes tough and gummy; nor can it be too loose, otherwise it will fall apart -- good shari must not only be quality rice like koshihikari, it must also be prepped well enough to have the right ratio of air to rice). Neta is what separates the trained from the untrained, but shari is what really separates the men from the boys. High quality fish and fine rice will practically guarantee a good chirashi, but nigiri needs a talented, properly trained itamae before it can really shine.
And rolls, ha, rolls...
If your up for it Ryan I would love for you to organize a BAIC Sushi meet at a good place and talk me through the different types of nigiri..I'll make sure you're well fed for your trouble
Something Custom
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I only tried Sushi for the first time when I moved to CA 6 years ago (typical brit), but now I'm hooked, I must eat sushi 4 or 5 times a week...we have a sushi bar here at Genentech where they make you a sushi roll for $5 (subsidized food FTW). I've never tried Nigiri.
If your up for it Ryan I would love for you to organize a BAIC Sushi meet at a good place and talk me through the different types of nigiri..I'll make sure you're well fed for your trouble
If your up for it Ryan I would love for you to organize a BAIC Sushi meet at a good place and talk me through the different types of nigiri..I'll make sure you're well fed for your trouble
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I only tried Sushi for the first time when I moved to CA 6 years ago (typical brit), but now I'm hooked, I must eat sushi 4 or 5 times a week...we have a sushi bar here at Genentech where they make you a sushi roll for $5 (subsidized food FTW). I've never tried Nigiri.
If your up for it Ryan I would love for you to organize a BAIC Sushi meet at a good place and talk me through the different types of nigiri..I'll make sure you're well fed for your trouble
If your up for it Ryan I would love for you to organize a BAIC Sushi meet at a good place and talk me through the different types of nigiri..I'll make sure you're well fed for your trouble
I'm a little tied down right now with some obligations, but a BAIC sushi meet might not be a bad idea. I used to have J-Town lunch meets every so often in the past, so maybe I can tweak the formula. Will keep you posted!
I think Blowfish Sushi to Die For originally opened with a fugu gimmick IIRC, but that's playing with fire and they dropped in quickly.
Besides that, I don't think there are any places in SF or the Bay Area for that matter.
Getting licensed for fugu takes a very skillful itamae, and itamae of that caliber rarely leave Japan -- they make a good enough living there. Unless it's a restaurant here in the States that caters to Japanese businessmen, I don't think there are too many top class itamae here in the U.S., honestly.
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