Sushi Blog

Eventually you’ll want the raw fish, because fresh fish, I mean really fresh fish is so tender it almost melts in your mouth, and there is no fishy odor or taste. Anyway, try the eel, ocean – anago, or freshwater- unagi, because it’s always baked. A dragon roll contains that cooked eel with avacado. Shrimp can be raw (sweet shrimp) or cooked. Shrimp rolls contain cooked shrimp. The crab is always cooked. A cucumber roll is just that, with delicious sauces. The spider roll is fried soft-shell crab. There is also the egg. Don’t think it’s just scrambled egg – it is actually many thin layers of egg, nicely seasoned, and you can add a bit of the horseradish type of western wasabi usually found in Sushi bars. There are rolls without any fish in them too.

Usually the rolls that say “tuna”, “yellowtail”, “fresh salmon”, any roll that has the word “fresh” before the fish means that there is some raw fish in there.. sometimes depending on the restaurant it might say “cooked” or “baked” before the fish.. I’m not sure if that helps you if you say the menus don’t say if its raw or cooked but the restaurants that I have been to here in California tend to have a little description of what is in the sushi.

I suggest trying these basic cooked rolls: [The 1st two rolls happen to be my fav]
**Lion King (CA roll with Salmon wrapped & baked then topped with house special sauce)
**Bay Scallop – crab meat & avocado topped with baked scallops and house special sauce
**Deluxe California roll (CA roll with grilled unagi on top)
**Caterpillar roll: grilled Unagi & cucumber wrapped w/avocado
**New York roll: shrimp and avacado
**Raiders Roll – deep fried prawns, avocado, cucumber, crab meat topped with Unagi & special sauce
**Rock’n Roll – broiled eel, avocado & Flying Fish roe
**Futomaki – assorted vegetables & cooked eggs

(I took these descriptions from one of my fav restaurants in the bay area)

Hope this helps!

Aji, Amaebi, Hamachi, Mirugai, Crispy Salmon Skin Roll, Tiger’s Eye, Ika Shizo, Chirashi, Senba Flounder sashimi with whole fried skeleton. The bomb. Unfortunately it’s NLA.
Been eating Sushi for 45 years in LA, from when there were only three sushi bars on 1st street in Downtown. Now there are three sushi bars on every block. If its fresh and the sushi chef knows what he’s doing, I’ll eat it.

Maguro toro for breakfast is the best. It literally melt in your mouth!
Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish. The two types of toro are:
Chutoro (choo-toh-roh), which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.
Otoro (oh-toh-roh), which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.

I always eat 20 pieces of tuna (sashimi), 10 pieces of clam (sashimi), 6 pieces of salmon (sashimi), 4 pieces of shrimp (sashimi), 2 pieces of pollock (sashimi), 3 avocado hosomaki (so it’s 3×6 pieces = 18 pieces) and one mini-maki (8 pieces). And sometimes I also eat 2 pieces of red caviar (sashimi). Always!!

Since my discovery of sushi in my early 20s I thought I hated sake. In the past few months I have found that to be untrue, I just hated the cheap, boxed sake you get when you ask for hot sake in a restaurant. I am just starting to learn and appreciate good sake and I especially love nagori (unfiltered) sake. Sushi and sake are a match made in heaven. Ask for the sake list when you are dining on sushi and start experimenting and experiencing the different flavors and types.

To match the palate due to the delicate taste & flavour of Sushi, ideally it’s TEA ! (Whatever is served in the given restaurant!)
On occassion, I order Sake since it’s not available anywhere else, and also is delicate in flavour, so it doesn’t clash with the Sushi!
But, Beer? NEVER! It’s too strong a flavour and does not go with Sushi! Neither is wine! Sushi demands special palatable treatment (!)

Oh, anywhere you go in Tokyo, the sushi will be good and cheap. The fish is delivered on daily basis (I made my way to the famous TSJUKI fish market at like 5 a.m. – that place is mental!!), so it’s fresh and good quality.

One of my favourite spots was tiny sushi bar near Mitsukoshimae – the department store (shame i forgot the name). If you fancy something extreme and funny (with bunch of people – perfect!) you must go to Lock Up. It’s a theme bar (jail/hospital) in Shibuya. Have fun!

It’s all good man. Seriously. Everything you eat here sushi-wise will be the best sushi you’ve ever had, regardless of where else you come from. You can’t get more than 70 miles from the ocean here, so it’s fresh. Go to a kaiten-zushi place (there’s a conveyor belt carrying it in front of your seat and you snag what you want) and just try a bunch of different kinds for cheap.