A subject dear to my heart.
My typical Sushi order starts with some light white fish such as sea bass/flounder/snapper, move to a piece each of maguro and toro, then on to oily silver skinned fishes such as aji (horse mackarel), shima aji (skip jack), kohada (gizzard shad), then either a shell fish like Miruugai (giant clam/geoduck clam) or abalone or sweet shrimp/spot prawn or ankimo depending on availability, then uni. If I'm still hungry, I get a Ika Shiso roll and finally finish with an order of tamago.
If its cold out, I'll have a bowl of miso soup afterwards. I don't understand how people enjoy miso soup before eating sushi.
My dream sushi destination in the US is Urasawa. Has anybody been?
http://www.kevineats.com/2009/08/ura...hills-ca-5.htm
My dream sushi destination abroad is probably some place like Mizutani.
A little off topic but if I had the ingredients right now, I would make myself some soft scrambled eggs and top it with hairy crab roe, uni, and osetra caviar.
Last edited by amoeba; 10-07-2009 at 01:48 PM.