which includes criteria for good sushi.
This site debunks the McSushi `Sushi House' manner of making dense rice pads that survive dunking in soy sauce. (Not to mention their excuse for lamentable stringy fatty tuna -- o-toro.
For those in the Western burbs, I push again Jurin.
Supremely fresh fish. Properly packed rice pads. Japanese (Nihonjin) behind the bar. And... pride. Pride of ownership.
FYI, even the best Sushi House items fall short of the `buck-a-piece' items at Mitsuwa. You might get better... my uni (sea urchin) was stunningly fresh. But my pal got food poisened by another piece of uni.
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