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General Discussion 55

A look behind the scenes - A Traditional Sushi Bar during Prep

cgfan | May 9, 200912:50 AM

I finally got the chance to make good on an invitation to join my favorite sushi bar during their daily prep. Although I've always imagined that I'll be able to catch them on a Saturday before opening, it turns out that my first chance to see their prep came up today, on a Friday, as I happened to take the day off and had some extra time.

This turned out to be a bonus, as Friday is one of their days where on top of their daily deliveries of Sushi Tane (ingredients) both domestic and foreign, they also receive goods from Tsukiji Market in Japan. This means that I would be able to see their prep of Anago (saltwater eel), a Tane that is more typically pre-prepped in Japan due to the special skills required.

The sushi bar is Kaito Sushi, my favorite sushi bar and the best by my measure in San Diego County. Since they specialize in Tokyo-style (Edo-mae) sushi they only bring in the top ingredients only during their peak season, and takes it as a given that only fresh ingredients should be used.

I apologize in advance for the haphazard nature of this collection. It is by no means complete - I didn't catch all of their prep - by no means is it meant to be a complete documentary of the prep of any one Sushi Tane. It should, however, be of interest to any Sushi enthusiast who has ever wondered just what happens at a traditional Sushi bar before the doors first open.


Following are links to some photos and videos I took today during Kaito Sushi's prep:

Videos only:
The entire collection:

Specific collections of photos and videos in this series:

Anago - saltwater eel:
Kohada - gizzard shad:
Ankimo - monkfish liver:
Shari - Sushi rice:
Knife sharpening:

Kaito Sushi:

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