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+--- Thread: Good Sushi joint (/showthread.php?tid=11590)
RE: Good Sushi joint - punafish - 03-15-2013
Interesting comments. I wouldn't call myself an "expert," although I'm probably more knowledgeable than the average bear (and American) about the subject. Not that it matters but I've lost count of how many times I've visited Japan. The first time I went 36 years ago, I stayed for 10 years. I was fortunate to snag as one of my clients, the owner of one of Yokohama's finest sushi restaurants, although I had no clue at the time how good it was. Suffice it to say that I started out eating premium sushi from the onset, and because of that, it completely spoiled me for life...to the point that while sushi is absolutely one of my favorite foods on the planet, if it's mediocre or less, I'd rather have a good hamburger. (Yes, I admit it, I'm a hoity toity sushi snob!)
I'm not sure what it means to "venerate the sushi chef style." But one of the concepts behind having a sushi bar is transparency: it allows customers to see how the chef prepares the fish, including proper quality control to ensure everything is sanitary. Cleanliness/purity is a deeply ingrained value in Japan to begin with (a legacy of the Shinto religion for you cultural anthropologists out there). It gets even more important when handling raw food, for obvious reasons. This is why I'm wary of eating sushi that's made in a kitchen hidden in the back. Here's a good example: years ago my Japanese wife and I ate at Wasabi's in Kona. It was obvious the sushi chef didn't know what he was doing (he wasn't Japanese, btw) because his wife was not only handling the money at the cash register, she was also jumping behind the sushi bar to help her husband make the sushi--without washing her hands! This is a big quality-control no-no, something any sushi chef worth his salt (or shoyu
would never do. Any legitimate sushi shop will always separate these duties from the chef. No surprise, Wasabi's sushi was horrible. They were clueless!The other point is that making sushi is not just about slicing up pieces of fish. Without proper training its not easy to do. Sushi chefs are trained to select quality fish (on their daily trip to Tsukiji market in the case of Japan), and transport and store it properly until it's ready for preparation. Cooking the rice is also very important; not too soft, not too hard. And the amount of vinegar used is key. Interestingly, the sushi connoisseur typically orders the tamago (egg) first to determine the quality of the preparation, kind of counterintuitive.
In closing, if you think what you're eating is good sushi then more power to you! It truly is in the eye of the beholder. Just beware: once you taste the premium stuff, you too will be spoiled for life, and you risk becoming a hoity toity sushi snob like me.
RE: Good Sushi joint - ericlp - 03-15-2013
So PunaFish, when you go try the new sushi in Pahoa give us your expert review...
RE: Good Sushi joint - punafish - 03-15-2013
How about my "non-expert" review?
Actually Pele's Kitchen in downtown Pahoa is now selling sushi. I haven't been there yet because I just got back from the mainland tonight. But my wife knows the (Japanese) chef and said he's a real pro. She and her Japanese friends went there today for lunch and all agreed it was very good. She said the rice was prepared perfectly with just the right amount of vinegar, not too sweet. The toppings are somewhat limited right now, but they did have ahi. The chef said he won't be there everyday, but hopefully that will change soon. Can't wait to try it!
More exciting news on this front coming soon...so stay tuned...
RE: Good Sushi joint - Midnight Rambler - 03-16-2013
quote:Ha! I think that's true for most things. And not just for food either - ever since I went to Fiji I can't get interested in going snorkelling here
Originally posted by punafish
In closing, if you think what you're eating is good sushi then more power to you! It truly is in the eye of the beholder. Just beware: once you taste the premium stuff, you too will be spoiled for life, and you risk becoming a hoity toity sushi snob like me.
RE: Good Sushi joint - jb water hauling llc - 03-21-2013
aloha everyone reading all the post not one of you said anything about sweet thunder local fusion sushi in Hilo they offer some unreal ono sushi, with fresh fish straight from the local fishermen, they even make an opihi nigiri for the daring sushi lover. My personal favorites are "da bu" and "da mumba" these come with smoked salmon cream cheese, ahi, red onion, avacado and other goodies, you can have it in different ways to hand roll or maki....awsome place located at 811 laukapu street I honestly go there once a week...my opinion the best place for sushi in Hilo and I tried them all!!!They even have a facebook page that you can get their secret menu, and discounts!!!
RE: Good Sushi joint - punafish - 03-22-2013
You're right, never heard of "sweet thunder local fusion sushi." Can't wait to try it, thanks.
RE: Good Sushi joint - dayna - 03-22-2013
quote:
Originally posted by jb water hauling llc
aloha everyone reading all the post not one of you said anything about sweet thunder local fusion sushi in Hilo they offer some unreal ono sushi, with fresh fish straight from the local fishermen, they even make an opihi nigiri for the daring sushi lover. My personal favorites are "da bu" and "da mumba" these come with smoked salmon cream cheese, ahi, red onion, avacado and other goodies, you can have it in different ways to hand roll or maki....awsome place located at 811 laukapu street I honestly go there once a week...my opinion the best place for sushi in Hilo and I tried them all!!!They even have a facebook page that you can get their secret menu, and discounts!!!
That sounds right up my taste buds ally!
Dayna
www.E-Z-Caps.com
RE: Good Sushi joint - punafish - 03-22-2013
Just got back from Pele's Kitchen. Had the chef's sushi special, prepared traditional nigiri style--all For 12 bucks! Sushi heaven, folks. The toppings (two each) were ahi, yellowtail, ono, shrimp, and salmon. (Edited: the chef didn't want to use Atlantic salmon because he said he prefers Scottish salmon; I thought it was tasty!) The rice was made perfectly, the gari (pickled ginger) was tasty, even the wasabi was high quality.
Admittedly, I haven't eaten at every sushi joint on the island, but this is the best I've had on island so far. Having quality sushi like this in Pahoa is dangerous...could become a weekly habit. Three of us went: 6 thumbs up.
RE: Good Sushi joint - jb water hauling llc - 03-22-2013
I gotta try it, sounds awsome thats for the tip do you know if they serve sushi daily or just selected days?
RE: Good Sushi joint - punafish - 03-22-2013
Not daily. For now it's Thursday (lunch only), Friday and Saturday (both lunch and dinner). But things may change, who knows? To remove the temptation, I begged him not to be there everyday. He smiled.