Hi M

The fish is in a cooler but he slices it delicately and warms it slaps
it5 in his hands before placing it on the crazily delicately flavored rice.

This location for a restaurant has failed at least five times - even as
a grocery store..

I love their food - it is the best around - what should I do to keep
them in business?




> "Howard Johnson" > wrote in message
> ...
>> I have been going to this place where the chef makes the loosely packed
>> rice and serves the sushi relatively warm compared to most places. I
>> love spider rolls and he does them the best AFAIK. The rice comes out
>> of the cooker - not refrigerated - so the rolls aren't cold and the rice
>> isn't dense. It seems so good and homey compared to other sushi I've
>> had. He also did something amazing tonight with the fat layers in the
>> salmon slices - so geometric and artistic - the slices were perfect and
>> I watched him do it without effort as he was conversing with someone
>> else. I was mesmerized seeing him do it - so I wasn't talking. After
>> eating there I always feel more healthy and better off mentally and
>> physically the next day. They also serve free green tea and miso soup
>> upon request if you order enough..
>
> Correctly done, nigirizushi should be "room temperature". The neta shouldn't
> feel
> like it just came out of the fridge.
> The shari also should be the same. Although I too have often run into shari
> that had a
> hint of "warmness". I simply assume they just made it and rushed, which
> isn't all unusual
> for a popular place. The rice (presumable sushimeshi) should not be in the
> refridgerator.
> Nigirizushi and makimono (rolls) aren't suppose to be "cold". It's just
> ended up that way with
> pre-made sushi being preserved in supermarkets.
> M
>
>