This is a question for sushi- lovers.........??

Question

if you have had a lot sushi.....where was the best you ever tried. I'm talking spectacular.

Answer 1

Boston tuna-
This is blue fin tuna caught in the off the New England coast on or near the Grand Banks. The cold water makes their meat especially rich and the tuna get huge while feeding off of cod from the Grand Banks. Boston Tuna undergoes special handling from the ship to the market. It is sent directly to the wholesale fish market in Tokyo, Tsukiji, where it sells for $100 a pound. It is rarely sold in the US but if you ever come across you will be in Tuna heaven. It is rich and flavorful but not fishy. It is the best tuna in the world to eat.

Answer 2

I'm a sucker for non-traditional sushi, so I love going to California Rollin' in Rochester, NY. My friends and I sometimes do this while we're there, and it almost always ensures that we'll get a great roll: if you're with a bunch of people and you're ordering several rolls, decide how many you want to order, choose all but one, and then let the waiter/waitress know that you'd like to let the sushi chef choose what to put in the last roll. Sushi chefs are almost always highly trained and they usually like the opportunity to come up with a "special" roll of their own making. It shows that you trust their skills and would like to give them a chance to show what they can do.

Obviously, don't do this at peak dinner times or the chef might get annoyed and just throw something together, but if you come to the restaurant a lot, you can get some great rolls this way.

Good luck!

Answer 3

I am so sad Yamakawa in Toluca Lake (Burbank, CA) has changed hands. A fine sushi spot has gone down the toilet (sigh.)
At this point, I'd say, we have an exceptional Japanese restaurant, Sakura, right here in Ojai, CA. I can get there in under 5 minutes without speeding. Every bite of sushi melts in your mouth. The staff is 90% Japanese, and the owner refuses to serve anything unless he can guarantee the quality and freshness, so not everything on the menu is always available.
They change their kitchen oil in the deep fryer every day, not once a week like most restaurants( I know this because a friend gets his oil for biodiesel there).

Answer 4

The best sushi I have ever had is California Rolls, Chutoro, Sawara, Sawagani, Shiromi, and Kaiware. YUM.

Answer 5

Komaki, Japan. I was teaching English at the community center there and a young business man took a shine to me and took me to a sushi bar he'd been to since he was a boy. The maguro was the brightest red I'd ever seen. Three older Japanese women insisted I try this one and that one. The shashimi was so fresh it almost was still wiggling. My god!!! That was WAY beyond spectacular!

Answer 6

Hi,

Actually sushi tastes great, but I like California rolls, best,

I usually make my own sushi, with my friends and we use salmon, Japanese octopus, carrot sticks and a few other stuff in the middle, sometimes kinda weird combinations,

Well, in my country, you can taste the best sushi in Sakae Sushi or Sushi King, I ussually have a Tempayaki with my sushi, Yummmmmmmmm!!!

Cheers!!!!!!!!!!

Answer 7

Siam Orchid in Melbourne Florida. It's also a Thai restaurant, but I mainly go for the sushi. My favorite is the Sea of Love Roll and the Volcano Roll. Both start as a basic California Roll but the Sea of Love takes sashimi and eel and sprinkles tempura flakes on top and drizzles with a spicy mayo sauce; the Volcano roll tops the California with a sautee of conch, shrimp, fish and crab in a brown sauce and bakes it. Sooo Yummy!

Answer 8

For me, fireworks went off when I had Salmon Toro nigiri sushi, but the salmon was ever so lightly charcoal grilled- literally "Shown" to the grill but still raw and soooo buttery.. it was very memorable indeed.

Answer 9

Believe it or not... in Tucson, Arizona. It was the 1st time (back in the early 80's). I suppose when you try something for the 1st time and like then you use that as your bench mark. I've also had fabulous Sushi in NYC and in Brooklyn too.

Answer 10

"Ebi odori" or "dancing shrimp". A fair sized live shrimp is placed on the chopiing board. The sushi master, just using his knife and tong, neatly chopped off the head and removed the scales. He placed the still wrigling (dancing) shrimp on top of the rice and served it. Delicious!!