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Sushi - Any day NOT safe to eat?

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Shanghai Expat Forum Index » City Living Forums » Questions and Answers

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fWerrF

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Posted: Oct 30, 2009 - 09:33 PM

Ah Beng wrote:

Yes, it applies everywhere. If you don't see any japenese businesssman entertianing there, chances it's not authentic. Well, it might appear costly, taste fine, good presentation and all that, but that's just marketing gimmick if you don't know any better.

If you don't see a japanese sushi chef, then likely it's just a fake sushi that basically lacks the spiritual factor that transends beyond the physical realm of the cuisine.

this is absolutely false.

you go to Nobu in new york, both tribecca or 57th st location, on any given day, the chance is that you will not see any japanese businesssman entertianing there. you can not possibly tell me nobu serves fake sushi, maybe their style is modern japanese food instead of the traditional sushi/sake bar shacks, but the chef are all japanese, and fishes are flown in daily from tokyo, food are good as it gets for japanese cuisine.

or talk about the regular sushi places in hong kong. i usually go to this chain called hokkaido live sushi, its rotating sushi bar, inexpensive. their chef's are not japanese. and they still serve fresh, good sushi/sashimi. its not rocket science, the fishes are flown in daily from japan, u have a guy that cut the fishes into pieces, it does not require crazy skill, a japanese guy is not gonna cut it any better than a chinese or mexican. thats as fresh, as authentic sushi sashimi, nothing fake about it at all.

the funny thing is:
the japanese business men entertaining clients scene you are talking about, is usually done at a NON-sushi/sashimi restaurant. i have been to those places, in both tokyo and new york. its those traditional cooked food sake bar, of coz they still serve some sushi sashimi if you want, but their main gig is cooked food, grilled yakitori, and a big sake selection, where japanese men go after work to get sh1t faced.
yes, those are good, authentic, traditional japanese food. but they don't even serve a wide selection of fishes.

Ah Beng

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Posted: Oct 31, 2009 - 04:03 AM

Ok, as long as it's prepared by a japanese sushi chef, I'll considered it authentic.

Anything else, it's just plain copy, which is fine as long they're not costly. And it's not just cutting fishes into pieces. you're right, anyone can do that. To the japanese, it's rocket science. Actually just about craft is to them is... A japanese sushi chef does it with craftmanship, integrity, pride, and heart. Very hard to duplicate. Take years of decipline and training just to be a qualified sushi chef.

But if see it just about cutting up fishes, well, I'll recommed you stick to your regular sushi places in hk and not waste money...

However , if you get a chance, do sit at the sushi bar. Enjoy its art and beauty of the creation of that sushi or sashimi as you watch the chef preparing it. Applies for grilled yakkutori as well.

So don't confused authentic japanese cuisines with the run of the mill ones. Wink

fWerrF

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Posted: Oct 31, 2009 - 05:28 AM

Ah Beng wrote:

However , if you get a chance, do sit at the sushi bar. Enjoy its art and beauty of the creation of that sushi or sashimi as you watch the chef preparing it. Applies for grilled yakkutori as well.

So don't confused authentic japanese cuisines with the run of the mill ones. Wink

Done that plenty of times Razz

Here are 3 sets pics from the restaurants in Tokyo, all chefs are japanese, i assume thats as authentic as it gets for you, right?
These 2 pics are in a fancy 2 Michelin star restaurant by midtown tower, i would call this one fine dinning.

These 3 pics are in a normal sushi bar in roppongi hill, i would call this one shack.

There 3 pic are in a yakitori place, in ginza, the typical place where business men hangout after work.

Now, here are 4 pics, from a japanese restaurant in shanghai, the chefs are chinese.

On all 4 occasions (3 in tokyo 1 in shanghai), i was in a position to carefully observe the chef, i like doing that cuz i am foodie.
Now let me tell you this, compare the sushi bar and the yakitori place in tokyo, to the shanghai joint, i honestly did not see more craftmanship, integrity, pride, and heart from the japanese chefs, not at all. also i don't think the taste or presentation is any better than the shanghai joint either.
for the fancy michelin starred place, yes the chef took his time, the presentation looked a bit better, but taste? still the same.

Thus, i don't think you should discriminate a japanese restaurant and call it fake or copycat just cuz the chef is not japanese.
when it comes to sashimi, if the fishes are from the same source, whether its cut by a japanese or not, makes NO difference.

OhDannyBoy

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Posted: Oct 31, 2009 - 04:02 PM

fWerrF wrote:

BenJ wrote:

I'm not sure fishes in every Japanese restaurants throughout the world always come from Japan, neither they take planes (14 hours between Tokyo and NYC ? what a fast boat !) to go there.

Not sure what kinda Japanese restaurants you dine at, every place I know, the fishes (if its from Japan) are always flown from Japan.
All the highend NYC places have its' own buyer in Japan to hand-select and fly fishes in 5-6 days per week. The rest of places buy from importers in NY who fly fishes in.
I have never heard of fishes being transported by boat from Japan to destinations especially NY, you were joking right?

Some of the types of seafood most prized in Japan come from other parts of the world, particularly the eastern seaboard (northern bluefin--I guess the Mediterranean variety is most highly prized, but same difference--, sea urchin from maine.) Why would stuff like this be flown to Japan and then flown back to NY?

fWerrF

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Posted: Oct 31, 2009 - 09:23 PM

OhDannyBoy wrote:

fWerrF wrote:

Read my paragraph again, and pay attention to the part in bold.
Obviously i am talking about fishes that are from japan.

the point was:
from the place where fishes are harvested, to the place where its sold and consumed raw, the transportation is via air, to save time. from japan to NY its a joke to think they go by boat.

Ah Beng

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Posted: Nov 03, 2009 - 04:47 PM

Looking at your pictures, it's fair to say they look quite similar and decent. However, there are really couple of shanghai japanese restaurants which caters to locals, and seriously crappy...

fWerrF

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Posted: Nov 04, 2009 - 04:01 AM

Ah Beng wrote:

Looking at your pictures, it's fair to say they look quite similar and decent. However, there are really couple of shanghai japanese restaurants which caters to locals, and seriously crappy...

hell yeah, the shack and rotating bars are catered to locals.
they are inexpensive. so don't expect too much from those.

i think when it comes to french food, a good french chef is essential. for japanese food, the ingredients matter more.

Ah Beng

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Posted: Nov 05, 2009 - 02:15 AM

fWerrF wrote:

Ah Beng wrote:

Looking at your pictures, it's fair to say they look quite similar and decent. However, there are really couple of shanghai japanese restaurants which caters to locals, and seriously crappy...

True, so long they don't cut corners...