What do you get when you picked "chef's choice" at a sushi restraunt?

Question

it cost like 50 dollars so it must be something good...

Answer 1

i like food, and the chef's special at sushi restaurants are scary good in both taste and looks. Usually, the chef's special I always get a regular party plate of sashimi, but there is a larger variety of fishes and other seafoods, like kajiki, karei, buri, maguro, otoro, seigo, shira-uo, unagi, hotategai, ama-ebi, hotategai, and crab eggs.

Also, once in a while, they might give us some fresh shrimp, the head still moving a bit. after we are done with the sashimi, they would take the shrimp heads and deep-fry them and when they give it back to us, we just eat the entire head, literally everything.

also, usually a chef's special or a chef's choice is much more expensive then $50..... usually $75...

Answer 2

I've worked at two sushi places. And the Chef's Choice is not whatever they have the most of or left overs. It is the very best in their sushi aresenal. They create some of the most lavish and decadent sushi they know how to make. It also contains their freshest fresh avaliable. These sushi chefs do not hold back, especially when the prices are a bit higher, in which I have the suspicion that is what you will get for $50 at your local sushi place. Its the best stuff they know how to make.

Answer 3

When you order Omakase [oh mah kah say], or Chef's choice at a sushi bar, it is a chance for the chef to really pull out all the stops and have creative control of the dish. He will do his best to use the freshest fish (it's all fresh), and match the distinct flavor profiles of each piece of sushi and/or sashimi so as to compliment one another on the plate. Also, it is generally acceptable to let the chef know how much you want to spend.

Answer 4

It is a large platter, and generally they use fish that they got the best buy on or they have an abundance of. For the most part, you aren't getting anything special. Reminds me of a restaurant which had specials on pumpkin pies for the holidays. If the owner got too many orders that he could not fill, he went to the local grocery and bought frozen pumpkin pies. He half baked them, then scooped out the filling, threw in some extra cinnamon and marshmallows, then put them back in the oven. What a rip off!

Answer 5

Whatever the chef chooses.

Probably a recipie designed for the best ingredients he could get that day. Try asking the waitress or the chef.

Answer 6

It is the best he has to offer and the way he thinks it should be served, no questions asked. $50 sounds pretty reasonable, try Masa's in NY

Answer 7

What ever they have the most of .
It is usually high profit and low cost to them .
Fish of the day ,so to speak.

Answer 8

You get whatever they have the most of.

Answer 9

LEFT OVERS