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Old 02-15-2009, 03:37 PM   #41
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I love it and eat it at least once a week. I love the spicy magura rolls and the old stand by rainbow roll. I have found that by asking they will always cut the sushi in half so you don't have to swallow such a big piece at once. I am not to that level of eating raw fish yet.
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Old 02-15-2009, 03:56 PM   #42
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Has anyone ever had omakase?
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Old 02-15-2009, 03:58 PM   #43
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I have not, but I plan on doing that some day.
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Old 02-15-2009, 05:04 PM   #44
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Thumbs up

Some uni and some saba and some chilled Otokoyama.
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Old 02-17-2009, 12:26 PM   #45
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@Wholemilk, I love mentaiko. I have never had it anywhere out of Japan and do miss it.

I had lunch at my fav Japanese restaurant today and enjoyed a bit too much edamame. .
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Old 02-17-2009, 02:47 PM   #46
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My favorite type of Japanese restaurant would be the izakaya. They're traditionally taverns specializing in small and sometimes exotic side dishes to accompany drinking. Sashimis are part of their menu items too but not nigiri sushi.
There are great izakayas in the L.A. area where I live.

Sushi here, owned and operated by Japanese chefs can be quite expensive so we often frequent sushi joints operated by Koreans. They're almost as good and generally much cheaper. :D
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Old 02-19-2009, 01:04 PM   #47
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One of the two places you can get sushi out where I live is owned by a Korean family. The other is actually a local "chain" of three restaurants with the same name, so I don't know whether or not it's Korean-owned. They have similar menu items but it's amazing how different the qualities of some of the dishes are within the same price range!
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Old 03-10-2009, 11:15 PM   #48
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I love them both
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Old 03-11-2009, 06:10 AM   #49
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Amen :)
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Old 03-26-2009, 11:53 AM   #50
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Quote:
Originally Posted by roadfix View Post
Has anyone ever had omakase?
Oh hell yes.

I was never clear on the distinction between omakase and kaiseki ryori though.


At any rate, I love sushi and eat tons of it. I generally tend to order a lot of sashimi, mostly salmon, mackerel, and white tuna (i.e. "shiro maguro").

I also love Chirashi and prepare it at home when I can get the fresh fish.


Just thinking about shiro maguro is making me hungry, and I JUST ATE. Thanks guys.


OH, and Sanma (Pacific Saury) sashimi. Almost forgot that one, had to edit the post. Not easy to find, but in the Spring the itamae at my favorite local sushi joint builds an omakase menu around sanma. He does it as sashimi, as shioyaki, etc. This is probably my favorite meal of the year.

This is a sanma/pacfic saury: (about 10-14 inches long)




And here's what it looks like as sashimi:

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