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.