Are fish going extinct or something? What’s the main selling factor? No parasites? Cost?

Can you imagine looking at hundreds of 3d print files:

• “Miyazaki’s FRESH blue fin tuna download (tastes freshly caught with realistic aftertaste)

• “Totoro’s Sashimi salad download (7 unique fish flavors as long as you have the optional ‘South China Sea fish’ expansion cartridge!)

But the files are crafted by a dude in west Africa using ai to generate formulas.

Man the future… 😭

Tucked away in the basement of an office building connected to the 53rd & 3rd subway station. I was craving sushi and decided to do their $50 lunch omakase solo on a whim. Boy am I glad I tried. This might be the best omakase deal in the city.

Look at the knifework on some of these pieces, especially the hotate (#4) and the sanma (#6). This is not something chefs typically bother with at this price range. The sanma (Pacific saury) is a clever inclusion - it's a less rarified and often overlooked fish among the hikarimono family and not easy to prepare but it's in season right now and it delivers a wollop of that fishy flavor. Also getting both Hokkaido uni and toro for this price is wild. The seasoning on the rice is on the stronger side but not overdone.

Nits: Shari fell apart while I was picking up the uni. Super minor issue, honestly this is something that I can overlook for this price. The restaurant advertises its dry-aging program and the two pieces that were dry-aged (salmon and toro) were tender but flavorwise I couldn't tell if this made a lot of difference.

Not pictured: miso soup to start

1. Madai

2. Kampachi

3. Akamizuke (marinated tuna)

4. Hotate + lime zest

5. Hamachi + jalapeno

6. Sanma

7. King salmon (aged 15 days)

8. Shima aji + finger lime

9. Hokkaido uni

10. Otoro (aged 11 days)

Dined at Izakaya Koikoi, Hakuba, Nagano:

https://maps.app.goo.gl/fjCU7mz5xzL48x5bA?g_st=ac

Already visited twice: once last year and another this year. One of my favourite spots to dine when I am in the area

Hi everyone,

I started making sushi a while ago, but still has to find a best recipe for sushi rice and shari-su.

Would you guys share yours recipe with me?

Currently, I use a proportion of 7:5:1 for vinegar, sugar and salt for shari-su. It seems to be a lot of sugar. And my rice seems to be falling apart (difficulties in making a ball for sushi).

Any tip would be appreciated.

Thank you!

Im just coming around to sushi main reason being I tried a tiger roll and absolutely loved it what are some rolls similar to that so I can expand my taste

With caramelized onions and scallions, regular and panko fried, topped with unagi sauce, sriracha, kewpie, and furikake (the maccy cheese is also seasoned with spicy chili crisp and heavy freshly cracked black pepper). Definitely one of the better highdeas I’ve had in the kitchen. Really wish I had some sweet baby rays honey mussy to dip in, next time for sure.

We bought a house here this year, so my wife wanted to keep her birthday dinner low-key. A sushi chef from her hometown recommended this spot, and we’re glad we tried it! we each got their daily special omakase set and also I got a piece of otoro for dessert.

I'm planning to purchase a whole salmon (6.5kg~.)
That goes to 3 different types of nigiri.

Still not so sure what to add more.

If you have a sushi plate for your B day, what would you like to have?

I'm able to deal with all types of fish including clams, so any kind of sushi is okay. (unless i cannot get a fish itself.)
Rolls are not my dad's favorite.
Please feel free to drop your suggestions.

Yuhiro Omakase in Philly (usually $78/pp); 10% cash discount too! The sweet shrimp was replaced with scallop on today’s menu unfortunately. I wanted the sweet shrimp 🥲

Went fishing and caught a blackfish (top) and black seabass (bottom), made some sashimi with them the same day.

The blackfish I ate as is, and with the black seabass I did kombujime. Both were amazing but I think I prefer the blackfish - they primarily eat crab, so the meat is very sweet. It also has a nice chew to it similar to red snapper. The black seabass was milder and softer.

I went to the Montgomery Location in PA 📍
Here is all the times i went

I swear to God. I don’t buy poke bowls outside anymore after learning how to make them at home. Not trying to brag but for the similar cost, I got 3x more ingredients and little bit of poke left for next day.

Ingredients:
Salmon sashimi
Imitation crab
Avocado
Onion
Green onion
Edamame
Rice
Fish roe
Cucumber

Furikake seasoning
Sesame oil
Onion crisp
Sesame
Spicy mayo
Unagi sauce
Soy sauce
Poke sauce

Which one you like more? Started to like slightly cooked salmon more.
Last picture was from an AYCE and I kinda like cooking the salmon just a bit with hot miso soup

Went to Miami for the first time and went to Sexy Fish. Miami. Looking forward to trying out some different places.