Quote:
Originally Posted by OpusX1
Never had a bad meal there. Go mostly for sushi but some times we go with a group and do the hibachi. Both always excellent. Even in peak season you can always get seats for two at the sushi bar.
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If there are only two of us (usually me and Mona, as Robert won’t touch sushi—but I’m working on it), I enjoy sitting at the bar and watching the preparation.
Becoming a sushi master is no simple matter. In the classical way, you could spend three years or more just learning to make rice correctly. I took a three hour class on making sushi. I learned a lot:
1. You have to be able to do rice correctly.
2. Your knife must be as sharp as a razor blade. The professional ones cost upward of $1,000.
3. For maki, vegetables must be perfectly cut, to say nothing of the fish.
4. FRESH, FRESH, FRESH fish and vegetables.
My tuna rolls were not perfect by any means, but they were nonetheless delicious!
If you want to try your luck, check out YouTube. And ALWAYS tell the fish vendor that it is for sushi, i.e. RAW.