Things to Look For in Sushi
A regional “best” sushi place will often do a few of these things well but will usually not do all of them. Getting more than 4 or 5 right is a very good sign!
Shiso leaf served, fresh and minty, not bitter
Slightly sweet salmon
Distinctive tamago (egg cake). Sagami has the best I’ve had – sweet and salty both.
Unagi served hot, always
Ikura (salmon roe) a bit salty but not briny (light on the pickling)
Sea Urchin not nasty tasting. I don’t like it in any case, but at good restaurants it’s at least not completely disgusting.
Tako crisp to the bite but a bit chewy. Ditto for Ika.
Yellowtail not fishy at all
Mackarel that’s not completely fishy – I know, I know, but I have had Mackarel that has a nice taste at Sasabune.
Sushi chefs drinking beer or sake.
Sasabune has a distinctive style of rice – vinegary and not sticky. If you’re on Atkins they’ll notice and actually cut down on the rice.
Sasabune has melt-in-the-mouth Albacore that I haven’t had anywhere else.