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Sushi

post #1 of 89
10/12/07 at 11:55pm
Thread Starter 
I'm a sushi newbie. I've been 6 times to 3 different restaurants in the past 2 months and I love it.

I was wondering if there is a preferred order to go by when eating sushi. Are there certain types of fish that are best to start with, or certain types that either go well in succession or should not be eaten after each other in order to get full enjoyment from the flavors?

I guess I'm just saying that I want to make sure that I don't start my meal with ice cream, then mashed potatoes followed by a salad and then a steak to finish.

Does this make any sense or am I overthinking it?
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post #2 of 89
10/13/07 at 12:17am
Makes perfect sense.

Try the lighter stuff first and progress to heavy. The lighter fish are the usually ones with white meat and less oil. Also something like squid would be light. The heavier ones are like anago (eel?), fatty tuna (toro), etc.

Also instead of eating just sushi, you might want to try some otsukuri (appetizers?) before your sushi. Ask the sushi chef what`s good today, or what`s really in season, and have him make a small dish out of it. Usually, this stuff is not on the menu, but it`s the best way to order. The chefs are more than happy to make otsukuri out of the best ingredients of the day, as it highlights their skills and creativity.
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post #3 of 89
10/13/07 at 1:00am
Thread Starter 
Thanks - I like the idea of otsukuri, I'll try that next time.
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post #4 of 89
10/13/07 at 1:26am
Well, I always like to start it off with Miso soup, of course.

I don't know why, but I tend to eat a lot of the beef sashimi first. It'll be the first thing I order. Can someone say addicting?
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post #5 of 89
10/13/07 at 1:33am
do yourself a favor, and find some REAL sashimi shoyu to bring with you - don't use that crappy bland Kikkoman foodservice soy sauce. and gyu-tan > beef tataki :P
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post #6 of 89
10/13/07 at 1:36am
Thread Starter 
Is beef sashimi actually raw beef?
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post #7 of 89
10/13/07 at 2:54am
Hi. I'm a CEO type at a large business firm, so you can imagine I eat a lot of sushi. Like boatloads, like beaucoup sushi. When you sit down with clients at a Japanese restaurant, they don't often know what to order, except common things like edamame, and California rolls. Snoozeville. That's why I paid someone to write this book. "How to Order Sushi Like a CEO." With my book, you'll learn how to wow them, leaving no doubt in their minds that you know sushi like Kristi Yamaguchi. Watch and learn.
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post #8 of 89
10/13/07 at 3:41am
Quote:
Originally Posted by SoCal2NYC View Post
Hi. I'm a CEO type at a large business firm, so you can imagine I eat a lot of sushi. Like boatloads, like beaucoup sushi. When you sit down with clients at a Japanese restaurant, they don't often know what to order, except common things like edamame, and California rolls. Snoozeville. That's why I paid someone to write this book. "How to Order Sushi Like a CEO." With my book, you'll learn how to wow them, leaving no doubt in their minds that you know sushi like Kristi Yamaguchi. Watch and learn.

i want to order one book . i need to learn how to eat sushi like a president.

i love salmon hand roll or spicy tuna handroll at Taka sushi in van nuys california.

big, fresh, it comes like a huge snow cone.
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post #9 of 89
10/13/07 at 4:01am
Thread Starter 
Quote:
Originally Posted by SoCal2NYC
Hi. I'm a CEO type at a large business firm, so you can imagine I eat a lot of sushi. Like boatloads, like beaucoup sushi. When you sit down with clients at a Japanese restaurant, they don't often know what to order, except common things like edamame, and California rolls. Snoozeville. That's why I paid someone to write this book. "How to Order Sushi Like a CEO." With my book, you'll learn how to wow them, leaving no doubt in their minds that you know sushi like Kristi Yamaguchi. Watch and learn


Thanks for adding nothing to the discussion.
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post #10 of 89
10/13/07 at 3:22pm
Quote:
Originally Posted by Man In Space View Post
Is beef sashimi actually raw beef?

There are similar dishes in the west- beef carpaccio and beef tartare, for example.
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post #11 of 89
10/13/07 at 5:03pm
i love all the eel things. otoro and toro is excellent. it's actually easier to eat because it's basically like eating butter.
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post #12 of 89
10/13/07 at 5:07pm
Quote:
Originally Posted by BYucko View Post
Well, I always like to start it off with Miso soup, of course.
Surprisingly, Miso Soup is traditionally served towards the very end (usually with a little a bit of regular rice and pickles)
Quote:
Originally Posted by Kengs View Post
do yourself a favor, and find some REAL sashimi shoyu to bring with you - don't use that crappy bland Kikkoman foodservice soy sauce.
You brought up a good point. The quality of the Shoyu (soy sauce) is one of the ways you can tell if the place is good or not. Another thing I look for is the Gari (ginger?). Most places (probably like 90%) just buy pre-made Gari, but the good place make it from scratch. Some places put a lot of effort and pride just into the Gari, so obviously these are the places you want to look for.
Quote:
Originally Posted by Man In Space View Post
Is beef sashimi actually raw beef?
Yep Actually good beef is best eaten raw. Sometimes completely raw, and sometimes cooked very rare. When it is cooked very rare, they just use a torch burner to cook the outside quickly, while keeping the inside raw.
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post #13 of 89
10/14/07 at 1:14am
Quote:
Originally Posted by Kengs View Post
do yourself a favor, and find some REAL sashimi shoyu to bring with you - don't use that crappy bland Kikkoman foodservice soy sauce.

This is interesting; is Kikkoman really that bad? It's not surprising that it would be, but the idea had never really occurred to me, especially considering that Kikkoman is as ubiquitous in Japan as in the US.

Does anyone have recommendations for better brands of soy sauce?
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post #14 of 89
10/14/07 at 2:05am
Quote:
Originally Posted by tundrafour View Post
This is interesting; is Kikkoman really that bad? It's not surprising that it would be, but the idea had never really occurred to me, especially considering that Kikkoman is as ubiquitous in Japan as in the US. Does anyone have recommendations for better brands of soy sauce?
Jesus yes. Kikkoman is horrid. I still get looks when I whip out my trusty bottle of soy sauce at the Chinese and Sushi places. I'll recommend Eden brand shoyu. If I remember correctly, Cooks Illustrated rated it highest of all the commercially available brands. I think it's got good bite without too much saltiness. I've yet to try everything on the shelves though.
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post #15 of 89
10/14/07 at 2:32am
Space: There really are no rules. I've been eating sushi for over 25 years. I've developed an order that suits me. I like to order albacore sashimi to start. I usually end with uni. I eat various things in various orders in between depending on the place (I might like to try a special roll that the place makes). I usually like to include some combo of salmon, maguro, and hamachi sushi in between but don't always include all three. Some other faves include: shiitake roll; hotategai (chopped and mixed with mayo and flying fish roe); anago. Frankly, just about the only one I've never been fond of is the tako (octopus). Too chewy for me.

I usually like Kirin Ichiban in the summer and hot sake in the colder months. I've been to a lot of sushi bars in different parts of the world and STILL think my fave is nearby in San Marcos -- Katsu. I've just been told there is one nearer called Tokyo Sushi, in La Mesa.
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