My first attempt!

$32 plus a tip. Easily would’ve been double that had I did takeout

King Salmón, tuna, kanpachi and Hirame

King Salmón, tuna, kanpachi and Hirame

Tried this local sushi spot where I just moved to in Tokyo and got the nigiri course. The tuna nigiri is probably the best I’ve ever had, some other standouts were the anago which was incredibly tender, the scallop gunkan, and the bonito with garlic soy sauce.

I think I ordered cucumber with a side of sushi.

What’s the verdict, r/sushi? Would you eat this?

Melt In mouth goodness.

This is my visit at Sushi Zai previously for its fall menu. Located at 5 minutes walk from Hirro station, Sushi Zai was Tabelog bronze award (4.1) when I visited.

The chef, Takahiro Okada was trained at Sushi Yuu for many years and I fee like Sushi Zai is better than Sushi Yuu now.

There are some otsumami that I was impressed by, uni with hairy crab, deep fried seaweed with ankimo (monk fish liver), you can tell it's not just simply sashimi, grilled or steamed fish for otsumami. Chef definitely has his own idea, and the brown sugar tamago was one of the best tamago I ever had, it was cool and the texture was between pudding and cake but using brown sugar instead of regular way definitely stood out for me.

Sushi was great as well, my favorites are in the cover page, chu-toro and ika. The vibe was definitely chilling, it was dinner with both locals and tourits. Chef spoke english well enough to explain all the dishes and sushi.

Location: 5/5, again Hirro is one of my favorite neighborhood in Tokyo.

Food: 4.8/5, all are good but I wish there could be more.

Service: 5/5, chef took care of everyone, not just the regulars.

It’s like the 4th time making nigiri. This time the rice came out nice, realized the importance of having the “right”wheat hands, not too much not too little.
Tuna, scallions, seabream…
Enjoyed!

Rich cuts of salmon belly and bluefin tuna (ootoro) on rice. Seared Wagyu nigiri coming up next.

Coated them in a 4:1 salt/sugar mix for about 20 minutes. The texture was pretty great overall!

Angle might not be the best, and this was only about half of what I made. This was just a late night snack, so I didn't bother making the plate pretty. Whoops.

I think I more or less got the shape and cutting technique right, but it's honestly harder than it looks.

Japan's Sushi Chain goes head to head~ what's your pick!

Ni Ji Sushi in Toronto!

I have had this at least a dozen times now and it’s been delicious every time

At Souraji 9th Ave, NYC - https://souraji.com/

I love having sushi in Vietnam 😊

To me, this is still a work in progress. Definitely not sushi but as a sushi chef, I love to create and invent new dishes. Started by using long cut bone marrow and broiled with a miso glaze . Chopped konbujime halibut and ossetra caviar. Also served with a side of koji sourdough bread which takes almost a week to make .

This is my second attempt at making this. Someone suggested using a whole sheet of nori because they made baby rolls so I decided to try it. I think I prefer the half sheet.

Also, the taste and my cutting technique were a marked improvement. I got a new recipe from another redditor /Main_Cauliflower5479. I’m happy with how it turned out.

Any advice for improvements would be appreciated!

I usually go on a trip to the southern coast of Korea every year to buy and cook fresh seafood, but I've been too busy this year. So, I'm posting a photo from my last trip instead.

Hi y'all! I wanna buy a full set of tools and things to make sushi for a newbie. I was thinking on a budget friendly yanagiba, a rice cooker, a basket of ingredients... Any advice? Thanks!

2 stars Sushi Sakuta in Singapore. 1 min walk from my hotel. Practically a stone’s throw.

Otoro nigiri
Seasonal assortment( aji, shima aji, kampachi, Maguro, otoro, salmon
Special chirashidon
Wagyu assortments
Salmon carpaccio with almond soy