The place is always crowded and everyone is seated in an oblong circle. Seating is usually "shoulder to shoulder" with the person next to you but you're soon focused on the sushi that's floating in front of you!
I love sushi with the exception of the "scrambled egg sushi!" Who came up with that one? This one has to be a "Western thang!"
The sushi here is made "very fresh" and placed on "sushi boats" for the hazardous journey around the table to awaiting hungry mouths!
With three chefs' (usually) making various types along with special requests, the sushi never sits for very long!
The plates that carry the sushi are "painted" in pretty designs, which denote their varying prices. Plates can range from under $2.00 to more than $5.00 depending on the type of sushi being made.
I never pay attention to the "prices or the colorful plates" and as usually, pay the price in the end!
I also enjoy the sliced ginger, which has a mild vinegary taste and goes well with every bite of sushi.
Their green tea is also very good and that is usually all I order for beverage, anything else would only diminish the flavor of the sushi being served.
I've always been a "sushi connoisseur" but usually stick with the simple, tuna, salmon, salmon eggs, squid, etc. sushi as opposed to the endless ingredients added with off the wall names such as "dragon Roll, California Roll, East Coast Roll, British Columbia roll, etc...
Sushi combinations are endless and here are a few:
California roll consists of avocado, imitation, or real crabmeat, cucumber, with rice on the outside, nori on the inside.
Alaska roll is a variant of the California roll, which usually has raw salmon on the inside or layered on the outside.
Philadelphia roll consists of raw or smoked salmon, cream cheese, cucumber or avocado, and/or onion.
Rainbow roll is a California roll with multiple types of fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it.
It has been said that sushi can be traced back to the 4th century BC in Southeast Asia. Sushi is often confused with raw fish and rice, which is correct if you are referring to the "Edo style sushi."
Originally, sushi was a term for fermented meat or fish, which was prepared for the sole purpose of preservation and was an important source of protein during that period.
Over time, sushi spread throughout China, and around 8th century AD, during the "Heian period," it was introduced into Japan.
Although sashimi or slices of raw fish were consumed in Japan for centuries, it was not until between 1827 and 1829, when sushi and raw fish were first combined.
This became what is known as the "Edo style" sushi and is the sushi widely known to the world today. It was initially created as an inexpensive fast food to cater the busy streets of Edo, and proved to be a success from the beginning.
The vinegar rice resembling the naturally fermented sushi rice helped the sashimi from spoiling too quickly, and the fast preparation made it ideal for such a business.
During the 19th century, when the food service industry was mostly dominated by mobile food stalls, nigiri-zushi was discovered.
"Edomae," which literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-zushi were obtained.
As a result, it was also called edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food.
In 1923, after the Great Kanto earthquake, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.
In the late 1970's, sushi restaurants started expanding to the United States but it was difficult to persuade people to try eating raw fish.
Soon, the "California roll" was invented and was the perfect introductory sushi for people unaccustomed to raw fish.
"Simply put, it's just plain good and if not for the price, I would eat it every day...."
GooglePlace - March 2017