I picked up some take-out sashimi the other evening from Osaka on Court St. This was my second meal with them, the other time I sat down. Both times the food was perfectly fresh. But both times, just as I've read here, I wrestled with gristle. It seems to me that this is inevitable with the size of the slabs of fish, as opposed to more delicate slices.
So my question----is this, Osaka style, a legitimately regional style of preparation or is it American super-sized treatment? There just seems to be something crude about half-inch thick slabs of fish. Obviously, this is just my reaction to it. But like I said, it seems impossible to avoid the layers of unchewables this way and you just don't want to be fishing out stuff from your molars in the middle of an otherwise nice meal. or am I wrong--is the gristle not inevitable, and this is a reflection on their fish or their skills?