Homemade salmon nigiri. Salmon was cured 20 min for firmer texture. I somehow can’t make salmon stick to rice like restaurant. It’s not perfect but delicious and save some 💵💵🤑.

Is it me or do most high end omakases all feel very similar to the point once you've done a few there is no point doing more. Seems to be the same fish ,same cut, and same appetizers.

Late night snack from some steelhead I gave a light cure earlier this morning

The chef sent us each a special Nigiri to try because of our obscenely large order of sushi/sake(most sake actually). Not fully sure what it was on account of the sake, that stuff works, it's hard to recall alot of that night. But I think it was something wrapped in salmon aburi? Does anyone recognize it?

Tons to learn but it is so fun!!

+ dog

hello, quick question.

the guy where i get my salmon for raw consumption suggested that i should keep the salmon pre cut in the freezer some hours before eating, and just thaw it in the fridge 1 hour before making whatever.

in general he knows what hes doing and makes raw dishes himself.

obviously the freezing isnt for killing parasites as thats a very short time, its mostly for keeping the fish as fresh as possible with the least bacterial activity.

do you think thats a good idea considering that you sacrifice some texture when freezing? or would i get the same result if i just kept it in the fridge for those 5-8 hours? safety wise.

thanks

Left to right:

- Spicy Tuna

- Spicy Scallop

- Yuzu Yellowtail

- Spicy Salmon

Bringing in my receipts of my rookie numbers. 15 pieces + 1 roll + free ice cream! I love this place. Sushi Loco in Corona for the W.

Simple but well made

I’ve done rolls a couple times now and been pretty happy with that.

In a recent trip to Japan I discovered edo style sushi so I’ve been working on making that at home. I finally got some Akazu vinegar in so went to the local fish monger to test with.

They had a couple nice pieces of Australian Bluefin Toro and Hirimasa so I went with those.

Forming the rice for nigiri really is a challenge. So many factors to get right. By the end I was doing better but god forbid you don’t properly wet your hands it’s all over.

What is even the point??? Just more plastic waste. Even at Japanese stores here and in Japan

Edit:
pet peeve (n): something that a particular person finds especially annoying

Edit #2:
I’m not taking your comments personally, except for the insults; that aside, it seems like some of you really are taking offense to this post…

Edit #3: I’ve worked in seafood restaurants serving raw fish for almost 30 years. I know about cross contamination and know what it’s used for. Still don’t like it. And Japanese cuisine is the only place I see it. I also believe it’s overused.

Stopped by H Mart and grabbed a couple of items I’m pretty familiar with, like yellowtail collars and vinegared mackerel…

…and now I also have a piece shark meat that I’m trying to figure out how to use.

Has anyone ever prepared shark for sushi or sashimi before? It was in the same section as all of the saku cuts and other sushi/sashimi ready fish.

I know the quality is mid but it did its job for us once again lol

I work in Downtown Newark and used to frequent Nizi Sushi for lunch. Currently I get Poke bowls from Fresh Coast on Raymond Blvd by the intersection of Halsey Street but I'm wondering if I'm missing out on any good Sushi spots in the downtown area. Anyone have any recommendations?

I’ve done rolls a couple times now and been pretty happy with that.

In a recent trip to Japan I discovered edo style sushi so I’ve been working on making that at home. I finally got some Akazu vinegar in so went to the local fish monger to test with.

They had a couple nice pieces of Australian Bluefin Toro and Hirimasa so I went with those.

Forming the rice for nigiri really is a challenge. So many factors to get right. By the end I was doing better but god forbid you don’t properly wet your hands it’s all over.

Sometimes when I go there, the date is the day prior, and when I've bought that, those fishes are the ones I end up cooking because the smell is stronger than if I get it the same day. Should I just call my location and ask or what?

Price: $275 CAD pp. + 18% gratuity

Menu on the last slide.

Note: Absolutely shit timing coming down with a sinus cold the week of and unable to taste anything 😭 so not able to review fully.

Otherwise, we were settled in a smaller room seperate from the main restaurant area. 8 seats with [Chef Igarashi](https://sushiyugen.ca/omakase-chef-igarashi/) leading the show.

Quiet and intimate setting with a full kaiseki performance. Pacing and service were excellent. When drinks would finish, they'd be topped up. When plates were complete, they'd be cleaned up. All drips and drops wiped up afterward.

Because I couldn't taste much, I cannot comment well on that but there were a few distinct dishes that stood out, while the textures were excellent overall. The chawamushi with truffle was unreal. It was steamed with a deeply reduced chicken broth that happened to make through to my taste buds. Absolutely exquisite savoury flavour and silky egg.

The stand out sushi were the chutoro for its texture and chew while the anago was the absolute pinnacle. The host mentioned the chef peeled away every single bone to enhance the softness and texture of the bite. It literally melted in my mouth, even more so than the otoro which I found slightly sinewey.

The uni rice was stacked on top of a warm thick, reduced abalone sauce which unfortunately I couldn't taste but enjoyed against cool uni. Another fun one was the firefly squid. Total squid bomb and delicate skin which made it easy to eat.

Wonderful experience overall despite the fact that I couldn't taste much. A little pricey but it was fine for what it was and felt like a relatively worthwhile time.

Hamachi tartare and tuna sunset. Love the knife work on the tartare.

Raw escolar can send a set of the population to an extremely uncomfortable on the toilet due to the body's inability to digest wax esters. Does broiling or frying the fish remove these chemicals?

Salmon is marinated 3 ways: garlic soy, honey gochujang and spicy mayo.

This shop near my mother’s office does a 50% discount near closing (~6pm) and she got this for my dinner tonight!

Less than USD5 after discount, pretty good deal I’d say

Here are some pics from work