Sea Urchin is like some bizarre combination of peanut butter and "the sea". It wasn't horrible, but it was really, really odd. I can see it being good in some contexts, but just straight on its own I did not like it one bit.

I am not sure how much you normally spend at Go 55, but Sasabune is pretty pricey.

Be prepared to spend well over $100 for yourself and wife for lunch and probably closer to the $200 range for dinner (if you order drinks).

Honestly the omakase is the only way to go there. You can order ala carte, but that almost defeats the purpose of going to Sasabune....oh, and be ready to eat alot. The food does not stop coming for about an hour.

Sea urchin at a good sushi bar is one of the best things you can ever taste. But if it's at a run-of-the-mill place it's pretty terrible.

Eating it for the first time was pretty mind blowing. Kind of like eating foie gras for the first time. I had an entire one to myself after a big meal already. I almost couldn't finish because the taste was very overwhelming.

My favorite restaurant also offers soft shelled crab karaage and a wonderful king crab salad. Sea bream, blue fin toro, red tuna and lots of other fish at market prices are available there too.

This thread is making me crave sushi now

momento one day we shall go for sushi I think it may be required

anyway i ordered from ABI ( i know your shocked) but nothing special just a roll lunch box and some gyoza's

SUSHI IS SO GOOD

I like shrine at MGM @ Foxwoods
and i like tatu in hardrock seminole casino

One of my favorites is spicy tuna tempura fried with more spicyness NOM NOM

Meh, not really. The seviche is only one appetizer on a pretty eclectic menu. It's more of a fusion type of place, but sushi is still a main element. Here's a link to their site.

Looks interesting. What's the red thing on top of the tower?

Here in Jacksonville, Sushi House has the best stuff but Otaki's is pretty good too.

I like the dynamite rolls & fried shrimp rolls, really anything with a crunch to it.

Sushi House has a house specialty called an amazing roll, don't remember what's in it, but its wonderful. They also tend to serve an appetizer roll that stays un-named but has a rice wrapper instead of the seaweed and has a good deal of tempura crunch in it. I love that. I wasn't a fan of the rainbow roll that has multi-colored raw pieces wrapped around the outside of the roll, nor the volcano roll which has a big puff of crab salad poofing out of it. I often gamble on dragon rolls at various places, what a dragon roll is seems to vary wildly from one place to the next. Some are good, some are horrid, most are vastly different from one another.

theres a really good all you can eat sushi place in Brooklyn thats all made to order, not buffet style on flatbush called osaka. i think its $19.99. highly recommended for people like myself that cant afford baller places in manhattan

as far as favorites, Anything with eel. I'll really eat anything but clam, and Uni only at really quality places. Pass on california rollas and most things salmon (borrrrring). also recently i had a roll that was avocado and chunky peanut butter, and it was awesome.

by far, this has been the best sushi i've ever had. i went years ago when it was in that dump of a place, and still think about how great the meal was.

the chef is kind of a nut, and i heard he was like the soup nazi. he'd boot people out if he didn't like what htey were doing, and he closed sat and sunday so he could go fishing or something like that.

At Sushi Samba in Palazzo in Vegas I once ran up a bill of $375 (including Tip) on just food with water to drink for me and my girlfriend for LUNCH.

It was us going nuts on the a'la carte menu and getting just a ton of uni, tuna belly, and other exotic fishes - some as much as $20/piece.

God, there's nothing like trying to shove $20 pieces of fish into your mouth when you're already stuffed because you refuse to waste food after you've spent that much money on it.

That's all I have to add to this thread.

Had the omakase at Yasuda two nights ago (Monday). So good, especially their scallop, uni, and unagi (had four varieties).

The place really is a temple to fish. No artwork, perfect lighting and every inch of the whole place is covered in light wood which is polished with rice grit twice a day. They do have a few rolls, but I cant imagine ordering them unless chef sent one out of his choosing. The fish is just so good and from all over the world.

It's better on spaghetti than plain. Comme Ça :

http://siuyeh.com/2008/10/22/latelie...chon/r0012742/

Also, aren't you all sick of all this plain old boring traditional japanese sushi yet? I thought this thread might be a ninja bump from the past.

p.s. ordering sake bombs is a great way to indicate you are white trash to the restaurant and guarantee you get the oldest grossest fish the chef can find.

Are you sure you aren't talking about Sushi Nozawa? Cause he does those things and people call him the Sushi Nazi. If you sit at the sushi bar and ask for a menu you get sent to a table, if you ask too many questions you may well get kicked out. There's a sign on the wall of Nozawa that says "Today's Special: Trust Me". He's also big on "Sushi One Bite" - eating each piece in one mouthful.

I have heard the same about both places. At sasabune there is a sign that says no spicy tuna or California rolls. If you order either you get asked to leave. And based on the fact that he said "dump" I am assuming he had been to the old place. It was quite horrible inside.

Best sushi I've ever had too (although I recently ate at KOI in Vegas and it was pretty close). Something about the warm rice. Also at least on the day I went the special had tons of tuna, which is really the only kind of sushi/sashimi I get super excited. You just have to make sure to tell him when to stop or the special will keep coming forever.

If your uni doesn't look like this:



especially if it's liquid and creamy, then that will be bad uni. Bad uni tastes very bad.

Yeah, my wife used to live in SoCal, and that's Sushi Nozawa (especially the closing to go fishing on the weekend.) Sasabune is a protege of Nozawa, apparently, and does not server California Roll. Same with Echigo, who is a protege of Sasabune.

So far, Ariake in SF (not the boat place, but the little shop on Geary) is still our favorite. He makes an awesome live scallop dish. My favorite fish are kampachi, aji, shima aji, and whatever toros Jin can throw our way (bluefin or course, but he's also had albacore toro, hamachi toro and salmon toro in the past). Can't get out of there for under $100 for two people.

As I'd posted in the EDF thread (I think) we went to a place called Kisaku in Seattle that was very good. Fresh sockeye salmon was awesome...by far the best salmon I've had in a sushi bar.

Local place we'd found recently is Koma in Menlo Park. It's a little place that is jammed on the weekends. Highly recommend the aji and hirame sashimi plates here.

+1 on the tuna pizza.
I'm not really a big sushi person but the dinner we had at yellowtail on day1 was great. I definitely ate too much though, felt it effected my play somewhat for the first level after dinner because I was in a semi food coma state.

the sushi place at mandalay bay was really really good. best sushi i've had in my life. their toro was amazing.

ldo moment, but I haven't come close to the sushi I've eaten in Japan.


that's the header from the website, but it's a pic of the tuna special. probably runs about 20-25 bucks, with the exchange rate and came with all sorts of tuna goodness from maki rolls to aburi toro (sprinkled with salt and seared lightly). 24 hours, 6 floors (with an individual sushi bar on each floor) and pretty cheap (105 for 5 people eating dinner). right in the heart of Tsukiji. the wife and I enjoyed it so much we went back for breakfast the next two mornings. we got there right after the auction and I found myself eating kanpachi that was still alive when we walked in.
also of note is the aburi gyu nigiri: thin slices of wagyu beef sprinkled with salt and lightly seared with a torch.
the place is so good that the wife and I did a one day trip to tokyo (left sfo friday, arrived sfo sunday) just to eat there when I found out I was getting laid off from the airline.

one note about the fish in Japan: I'm not sure if the it's because they have a better selection or because the waters around Japan are colder than they are around here, but the fish is sooo much better quality. the color of the otoro that I've seen in the US is approximately the color of the maguro they serve there. so much fattier and delish. the hamachi there tastes like a completely different fish than the one we get in california.
the best I've had in the US was a place called "Mitch's" in honolulu. nothing fancy (byob, even) but the best fish. Mitch's son was a fish supplier who sold fish to the restaurants in honolulu. he still does that, but he saves the best stuff for his dad's place. it's in a very industrial area and the restuarant fronts the fish supply warehouse. very low key but great fish.

lfs,
try the kanpachi next time you go. ask them if it's the kona kanpachi. if so, it's good stuff. much like the hamachi (they're very similar fish), the kanpachi combines the best of tuna and hamachi. the kona kanpachi is deep water farmed, so it has amazing fat content. really good stuff.

Have wanted to try sushi something fierce, and this thread isnt helping that. Stoopid city I live in has nothing better then a few 3 star italian restaurants. And zero sushi.

Have seen it in the grocery store, but am guessing it might be worth waiting for, freshly made? Thoughts?

Don't get Sushi from the grocery store. It needs to be freshly made but more importantly freshly sourced.

thanks. Ya that`s sorta what I thought. This thread is a drool inducer and makes me want to run out and eat some. right now.