Anytime I post some thoughts on sushi in Vancouver it seems to be pretty controversial. I'm curious to know how Vancouver hounds qualify good sushi so I can try to get a sense of what's going on here.
The main things I think make for good sushi are:
- good cuts of fresh, appropriately named fish (I think we get mislabeled fish).
-good rice. If you were to dip your rice into soy it should fall apart. The rice in Vancouver usually would stay stuck together (if one were to, wrongly, dip their sushi into it). It should have light vinegar and sweetness.
-real wasabi if possible. real wasabi is really nice, but I don't think many places here serve it.
-homemade pickled ginger. No pink ginger!
There's maki too I guess, but I just like basic maki. Spicy tuna rolls, tightly wrapped up don't really impress me (but I will eat them because that's just what we do in Vancouver). The best maki I had was lightly toasted nori and some rice and fish just loosely rolled in one hand (no bamboo sheet pressing).
So I find generally most sushi in Vancouver is pretty close to the same and as such I generally judge a place on the atmosphere and the price.
Lime is three times the price of Toshi and I got a lot of flak on this board for suggesting it was not worth it. I am curious to know what makes Vancouver chowhounds think its worth it. Please let me know what your criteria are for good sushi so I can understand where you are coming from!
I've eaten sushi at that little place Anthony Bourdain went to in Osaka on one of his TV shows (Koyoshi- I found it thanks to a chowhound post). I've been to Sushi Yasuda in New York (the best sushi I've had in North America- not factoring in price), and Sushi Zanmai in the Tsukiji fish market (the best sushi I've ever had). I took a two month trip to Japan to eat and take cooking lessons. I feel I've had really good sushi, but I don't think I understand how hounds in Vancouver rate their sushi.