How to Judge Sushi

[lena-a-mermaid.livejournal.com]

There seem to be a lot of Sushi eaters on this list based on some recent questions relating to Asian Foods. I love Sushi, but I must admit that I don't know how to judge good or bad quality (unless I get sick after). Some Sushi restaurants are very expensive and then there are others like Blue Fin where you can get a good price on larger orders (18 pieces etc.). Someone on this list recently said that the quality in one place was far superior to another. How do you tell? Is there something about Blue Fin that makes it cheaper than other places?

Comments

[fidgetmonster.livejournal.com]

when you are buying chicken at the supermarket, can you see the difference visually that tells you what the quality is like? for instance, bell&evans looks flesh coloured, while purdue looks yellowish with bits of fat on it. likewise, there is a cost difference between the two, and one claims to be more natural than the other. assuming you're tastebuds are sensitive enough, you'll be able to taste the difference too. the same can go for fish, vegetables, you name it.

quality of product is just one way to judge a restaurant and it's fare though. compentency/experience of the chefs and staff, ambience, location, etc., all play a factor. some is just preference too: I'm not a big fish eater, so I'm more sensitive to how the rice is prepared and seasoned; whether the nori is toasted or soggy. there are some sushi places I'm not thrilled about going to because they're crazy expensive yet they don't make sushi the way I prefer.

[tekunokurato.livejournal.com]

well, good sushi is what you prefer and bad sushi is what you don't, right? why would you assume it's any other way?

however, for me as a long-time sushi-eater, better sushi is fresher and has more defined but not pungent aromas/tastes. Specifically, when rice is softer, lighter, and fluffier and fish is flavourful, light, and not briney, it's a good thing.

[canongrrl.livejournal.com]

second that, also good sushi "melts" better is that's a world. Bad sushi can be a bit rougher. Also taste, good sushi is a lot more tuna like, or salmon like or xyz like, bad has other flavours that fish shouldn't have.

Also look at the fish, for example, is the tuna nice and red? Is the salmon pimk and white and not "glossy". how is the rice prepared (there is a place in arlington with good fish, but they can't get the rice right!)

to be fair, we are a bit spoiled in this town as even the bad sushi is ok in a pinch (try that in say Boise). But if you want to know top quality sushi from low quality, got to Oishii and then go back to bluefin. You should taste the difference then. And see, and smell.

[yangelina.livejournal.com]

oo, what is this Oishii place at?
I don't mind the sushi at Bluefin but it is not my favorite. I'd prefer Hana any day. Really interested in this Oishii place, though.
Thanks!

[canongrrl.livejournal.com]

its in chestnut hill, right off rt 9 near the star market and the suburban figs...

[talonvaki.livejournal.com]

I've taken a couple of sushi classes at the Cambridge Center for Adult Education with Walter Rhee, and this is what he told me about judging a sushi place: order the tamago. The sweet egg nigiri. He says that it's hard to make the omelette cake without scorching the sugar in it and getting brown spots. So if it's all light yellow and firmly wrapped (the egg is rolled from a flat omelette into a tight cake), and doesn't taste scorched, the sushi place is a good one, because if they care about their tamago and put in the time and effort to make it right, they'll pay that same attention to everything else.

He said that experienced sushi chefs will know that you are an informed sushi person if you go in and, as your first order, only order one tamago.

He also says that Bluefin is a decent place; the reason they are so cheap is because they slice their fish extremely thinly. He also recommends Ginza (in Chinatown and somewhere on the green line, Brookline?) and Guyuhama.

[prunesnprisms.livejournal.com]

there's a Ginza in Brookline. I've been there. It's realllly good.

[prunesnprisms.livejournal.com]

If ever you once have a truly moving fish experience, you'll know and it will become the basis for your future experiences.

[enochs-fable.livejournal.com]

as long as it isn't moving to the porcelain goddess... ;)

[roblem.livejournal.com]

Good Sushi is all about the freshness. The best I have ever had on the east coast is Fugakyu Japanese Cuisine 1280 Beacon St Brookline. The rumor is that they are associated with one of the fishing fleets so they get the best of the best before it hits the fish market. They are not cheap, but it is worth the trip. Around here I like Blue Fin. I think because they are sort of hidden and rely on the Asian market shoppers they have to keep the quality up and price down. For pre-made sushi I think the bread and circus @ fresh pond does a nice job, certainly better than the sawdust you get from Shaws or Stop and Shop.