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Let's talk about sushi... - Page 11

post #151 of 197
I don't think there is a large black cod (what is called black cod at Nobu) farming industry. Most of it is caught from just north of San Francisco to Alaska, and then shipped to Japan, so it is not likely to be fresher over there than here.
post #152 of 197
Quote:
Originally Posted by indesertum View Post

did you make reservations? i wanted to go to 15 east for the day after new year's or something

yes
post #153 of 197
Quote:
Originally Posted by iammatt View Post

I don't think there is a large black cod (what is called black cod at Nobu) farming industry. Most of it is caught from just north of San Francisco to Alaska, and then shipped to Japan, so it is not likely to be fresher over there than here.
Quote:
Originally Posted by indesertum View Post

^that's how all fusion rolls should be served
i'm sure some of it (like seabass) is farmed, but i'm fairly sure that a lot of the seafood is higher end stuff. i remember reading an interview or something where an executive officer was quoted as saying the scallops are caught by divers in britain.
i think i'll actually try the recipe (was at a terribly mediocre nobu, masa wannabe hipster american japanese fusion joint a bit north of nyc).

I think you guys are right. I was probably getting mixed up with overseas fish and farmed. I remember walking by a famous place in Japan that specializes in making the miso-zuke using all overseas fish. Not just for the cod, but for their whole showcase.
post #154 of 197
The black cod at Nobu is a good dish. But it is so simple to make at home that by the time you buy a single portion at his restaurant, you could cook a whole side of cod and have spent the same amount. I've had both, and there is no difference.
post #155 of 197
Quote:
Originally Posted by mgm9128 View Post

The black cod at Nobu is a good dish. But it is so simple to make at home that by the time you buy a single portion at his restaurant, you could cook a whole side of cod and have spent the same amount. I've had both, and there is no difference.

that tends to be the way a lot of restaurant food works man. They need to make money yo
post #156 of 197
Quote:
Originally Posted by impolyt_one View Post

that tends to be the way a lot of restaurant food works man. They need to make money yo

This. If it comes to the point where you can't make it cheaper at home, you better order as much of it as you can, cause that restaurant ain't gonna be around long.
post #157 of 197
Park n' shop gets me like 1/2 lb of salmon sashimi for around 5 USD, fuck paying more unless I can actually taste the difference.
post #158 of 197
piggly wiggly probably around the same
post #159 of 197
Just shoplift the salmon like the guy in The Corrections does--stick it in your pants and walk out the door and voila! Free sushi.
post #160 of 197

1/2 of salmon at 5 usd? is that place still opened?

Mary

post #161 of 197
Quote:
Originally Posted by indesertum View Post

^i want to try mizutani whenever i go to tokyo. jiro sounds unpleasant.
i feel like his preference is very french. i agree with everything you said. no flowery bullshit prose and he's pretty stingy with his scores.

no flowery bullshit? really? you should read his flowery review of hedone

http://www.andyhayler.com/restaurant/hedone

post #162 of 197

i am planing to visit los angeles soon. any recs for some good sushi places?

post #163 of 197
I don't think you understand what flowery means. He sprinkles some adjectives here and there but it's mostly matter of fact. Most of the writing is descriptive not poetic
post #164 of 197

Finally went to Mizutani, it was pretty flawless, rice was bit softer than I expected.   But I had more enjoyable meal at Daisan Harumi.  

post #165 of 197
Quote:
Originally Posted by Mary Ledger View Post

i am planing to visit los angeles soon. any recs for some good sushi places?

Sugarfish in Beverly Hills.... that's all you need to know.
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