Sushi

[Saccopoo]

Takashi in Salt Lake City is one of the best sushi restaurants I've ever experienced. The owner,Takashi Gibo, is very creative and understands texture pairings and proper fish slicing to get the most out of the proteins. If he's there and on the knife, you are going to get something very good.

Tako in Colorado Springs has great rolls.

I did have some remarkably good sushi in Oakland one night, but I can't remember the name of the joint. The Uni was very fresh and their amaebi was well done.

Other than that, most sushi joints are about the same - marginal and generic at best meant to cater to fat bodies trying to jam as much shitty, ill-prepared rolls doused in over salted soy and wasabi powder paste into their gaping pie holes as fast as they can.

I stopped going out for sushi a long time ago. It kinda turned into golf - a bunch of people who are half-assing it and shouldn't really be doing it ruined the whole concept of what it's supposed to be about. Plus, with the boom in it's popularity (and a bunch of slap dicks making it for the masses), it's really ruining the quality of fish that is currently available. When all you have left is farm raised Tilapia and Salmon that is so grotesquely fat with horrible flavor due to the corn feedings, you can thank all the shitty Korean, Chinese and Gaijin sushi joints spread out through the world.

If you are interested in watching how sushi should be done, I'd recommend taking a look at "Jiro Loves Sushi." It's on Netflix and shows how a proper sushi joint should be run.

[Fish]

Originally Posted by Saccopoo

Takashi in Salt Lake City is one of the best sushi restaurants I've ever experienced. The owner,Takashi Gibo, is very creative and understands texture pairings and proper fish slicing to get the most out of the proteins. If he's there and on the knife, you are going to get something very good.

Tako in Colorado Springs has great rolls.

I did have some remarkably good sushi in Oakland one night, but I can't remember the name of the joint. The Uni was very fresh and their amaebi was well done.

Other than that, most sushi joints are about the same - marginal and generic at best meant to cater to fat bodies trying to jam as much shitty, ill-prepared rolls doused in over salted soy and wasabi powder paste into their gaping pie holes as fast as they can.

I stopped going out for sushi a long time ago. It kinda turned into golf - a bunch of people who are half-assing it and shouldn't really be doing it ruined the whole concept of what it's supposed to be about. Plus, with the boom in it's popularity (and a bunch of slap dicks making it for the masses), it's really ruining the quality of fish that is currently available. When all you have left is farm raised Tilapia and Salmon that is so grotesquely fat with horrible flavor due to the corn feedings, you can thank all the shitty Korean, Chinese and Gaijin sushi joints spread out through the world.

If you are interested in watching how sushi should be done, I'd recommend taking a look at "Jiro Loves Sushi." It's on Netflix and shows how a proper sushi joint should be run.

Half-assing it? Shouldn't be doing it? Ruining what it's about?

WTF? This doesn't make any sense. Why shouldn't people be eating it? It sounds like you're mad because it's popular, and that lessens the trendy and unique "Look at me" aspect for you.

It's food. Don't be such a pretentious bitch about it.

[Saccopoo]

Originally Posted by Fish

Half-assing it? Shouldn't be doing it? Ruining what it's about?

WTF? This doesn't make any sense. Why shouldn't people be eating it? It sounds like you're mad because it's popular, and that lessens the trendy and unique "Look at me" aspect for you.

It's food. Don't be such a pretentious bitch about it.

Sorry, but I am.

And food should be a lot more, especially sushi. In Japan, you have to apprentice for 10 years before you can be considered as a "sushi chef." There is a huge amount of knowledge that is required, from the preparation of the rice to the quality of the fish to the proper slicing and to the pairings of the fish itself.

And food itself is an art form. The texture, the taste, the smell, the visual, etc. There is so much that needs to be put into it to achieve a high satisfaction level in terms of addressing all the senses.

I don't mind that people are eating "sushi" in the same way that I don't mind that they go to Applebees or Olive Garden. If they are happy with mediocrity in their food, then it works for them. I just find that the proliferation of sushi joints over the past 10-15 years has diluted the quality and dedication to the art which made it popular in the first place.

[lcarus]

Originally Posted by Saccopoo

Sorry, but I am.

And food should be a lot more, especially sushi. In Japan, you have to apprentice for 10 years before you can be considered as a "sushi chef." There is a huge amount of knowledge that is required, from the preparation of the rice to the quality of the fish to the proper slicing and to the pairings of the fish itself.

And food itself is an art form. The texture, the taste, the smell, the visual, etc. There is so much that needs to be put into it to achieve a high satisfaction level in terms of addressing all the senses.

I don't mind that people are eating "sushi" in the same way that I don't mind that they go to Applebees or Olive Garden. If they are happy with mediocrity in their food, then it works for them. I just find that the proliferation of sushi joints over the past 10-15 years has diluted the quality and dedication to the art which made it popular in the first place.

You pretty much just destroyed sushi haters like myself. Hard to argue with that. However, I reserve the right to stubbornly adhere to my assholish, jaded way of thinking towards sushi even though I'm ridiculous for doing so.

[WV]

Originally Posted by Saccopoo

Sorry, but I am.

And food should be a lot more, especially sushi. In Japan, you have to apprentice for 10 years before you can be considered as a "sushi chef." There is a huge amount of knowledge that is required, from the preparation of the rice to the quality of the fish to the proper slicing and to the pairings of the fish itself.

And food itself is an art form. The texture, the taste, the smell, the visual, etc. There is so much that needs to be put into it to achieve a high satisfaction level in terms of addressing all the senses.

I don't mind that people are eating "sushi" in the same way that I don't mind that they go to Applebees or Olive Garden. If they are happy with mediocrity in their food, then it works for them. I just find that the proliferation of sushi joints over the past 10-15 years has diluted the quality and dedication to the art which made it popular in the first place.

Seriously? I suppose you don't go for an occasional quicky either huh? I mean it's bad form right?

[tooge]

Originally Posted by Saccopoo

Sorry, but I am.

And food should be a lot more, especially sushi. In Japan, you have to apprentice for 10 years before you can be considered as a "sushi chef." There is a huge amount of knowledge that is required, from the preparation of the rice to the quality of the fish to the proper slicing and to the pairings of the fish itself.

And food itself is an art form. The texture, the taste, the smell, the visual, etc. There is so much that needs to be put into it to achieve a high satisfaction level in terms of addressing all the senses.

I don't mind that people are eating "sushi" in the same way that I don't mind that they go to Applebees or Olive Garden. If they are happy with mediocrity in their food, then it works for them. I just find that the proliferation of sushi joints over the past 10-15 years has diluted the quality and dedication to the art which made it popular in the first place.

So you've eaten sushi in Japan then? If you have, then you would know that 95% of what we eat here as "sushi" is the same as it is in Japan. As long as the fish is fresh or flash frozen (even in Japan), then it is generally the same. The specialty rolls are unique to each restaurant, but it's still that way overseas.

I'm sure there are crappy sushi places all over the place, but that goes for any type of food. Just because it has become popular for Americans doesn't mean the quality or craftsmanship of the food is crap. I had "mall sushi" in Japan that was that way.

And, sushi is more popular today than it was 10 years ago, but I've been going out to restaurants for it for 30 years here in the Midwest. You just sound pissed because you wanted to be trendy and cutting edge and found out what millions of Japanese and Americans have known for half a century. Sushi is good food.

[Just Passin' By]

Originally Posted by tooge

So you've eaten sushi in Japan then? If you have, then you would know that 95% of what we eat here as "sushi" is the same as it is in Japan. As long as the fish is fresh or flash frozen (even in Japan), then it is generally the same. The specialty rolls are unique to each restaurant, but it's still that way overseas.

I'm sure there are crappy sushi places all over the place, but that goes for any type of food. Just because it has become popular for Americans doesn't mean the quality or craftsmanship of the food is crap. I had "mall sushi" in Japan that was that way.

And, sushi is more popular today than it was 10 years ago, but I've been going out to restaurants for it for 30 years here in the Midwest. You just sound pissed because you wanted to be trendy and cutting edge and found out what millions of Japanese and Americans have known for half a century. Sushi is good food.

Well said. It doesn't take 10 years to learn how to cook acceptable rice and cut fish on a bias.

[Fish]

Originally Posted by tooge

So you've eaten sushi in Japan then? If you have, then you would know that 95% of what we eat here as "sushi" is the same as it is in Japan. As long as the fish is fresh or flash frozen (even in Japan), then it is generally the same. The specialty rolls are unique to each restaurant, but it's still that way overseas.

I'm sure there are crappy sushi places all over the place, but that goes for any type of food. Just because it has become popular for Americans doesn't mean the quality or craftsmanship of the food is crap. I had "mall sushi" in Japan that was that way.

And, sushi is more popular today than it was 10 years ago, but I've been going out to restaurants for it for 30 years here in the Midwest. You just sound pissed because you wanted to be trendy and cutting edge and found out what millions of Japanese and Americans have known for half a century. Sushi is good food.

Exactly.