Thread: Sushi Bullies

this is an entertaining article that's probably mostly true some of the restaurants are very very good (sawa, urasawa, masa); some good (yasuda, matsuhisa); and some just ok (nozawa, ino.) i don't know why they mention sukiyabashi jiro in tokyo b/c you can't eat there unless you go w/ a regular.

Sushi Bullies - WSJ.com

- chuck

F that, for that kind of coin, I should be able to enjy my food any way I like.

Originally Posted by redjeeper

F that, for that kind of coin, I should be able to enjy my food any way I like.

that's the whole point - you won't enjoy it b/c you won't know what's good. i *never* pick anything at a sushi place - i only want what is the freshest for the day - and the only person that knows that is the chef.

when i tell them "omakase" or "you pick", i've suddenly insured that i will get some of the best b/c they have been entrusted with my meal.

it's a different way of eating, but one that yields better results in many types of restaurants, not just sushi.

- chuck

Originally Posted by carendt242

when i tell them "omakase" or "you pick", i've suddenly insured that i will get some of the best b/c they have been entrusted with my meal.

Depending on the restaurant, you might also get whatever is about to go bad. But then again, I know you dont go to those types of restaurants.

Originally Posted by Ag Surfer

Depending on the restaurant, you might also get whatever is about to go bad. But then again, I know you dont go to those types of restaurants.

that is true that's why one should almost always avoid "specials" at most places...

- chuck

chuck, thank you so much for the WSJ article. I didn't realize just HOW high up Sawa is... I guess I'm blessed to have this sushi master right in my back yard.

My wife and kids would never survive his strict code of ethics for eating, but I'm game.

Now I just have to find that time to 'trust the chef' and get over there.

Now I am a big Sake fan; not a conniseur so wondering how he feels about sake?

partake in sake at sawa at your own financial risk. bottles usually start around $400.

- chuck

That's a cool article. Neat to hear the perspective from the chef. I am going to try and hit Sawa when I am out that way in December. I fully blame you Chuck for this sushi addiction I now have.

Inasmuch as it's a food thing, it's a cultural thing. I've found the Japanese and Chinese to be wonderfully gracious, but a key in experiencing their cultures and what they have to offer is an open mind and just a touch of humility. My wife has taught me a great deal in this regard. While such passivity in a restaurant environment is generally counter-intuitive for most Euro-Americans (major exception to high-end French where you absolutely must trust and listen to your chef), it will yield a far more enjoyable dining experience. So, for me, I'm never offended. If the chef steers me a certain way, I tend to reward the advice.

wish i had one nearby.. need a fix!... everything here sucks...