Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

I wrote about these sushi in my website too!

of likesushi.com wrote:
Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

--
Dan

On 2008-01-13 08:32:59 -0800, Dan Logcher said:

of likesushi.com wrote:
Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.
--
///---

Gerry wrote on Sun, 13 Jan 2008 08:53:28 -0800:

?? of likesushi.com wrote:
?? Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin
?? tuna). Usually I will only eat a bit of each because it
?? is so expensive!
??
?? Some other choices would be akagai(surf clam) or hokkigai
?? clam.
??
?? Uni is also one of my favroites, rotates in my top 5.
?? Saba and sake are also in there.. I usually finish a meal
?? with saba and uni.
??
?? The clams are ok, but not in my favorites.

As always, these discussions indicate "to each their own". I
would guess that my favorites are tuna in any form (except mixed
with mayo and spices), octopus and surf clams. I don't usually
eat sushi except for lunch and thus the amount is not large. For
example, six pieces of tuna sashimi and a beer, possibly with
Miso soup, are enough for a meal for me. Unlike many others, I
rather dislike eel.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sun, 13 Jan 2008 08:53:28 -0800, Gerry
wrote:

On 2008-01-13 08:32:59 -0800, Dan Logcher said:

of likesushi.com wrote:
Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.

i like to start with engawa - besides being a favoite, it also serves
as a litmus test if i'm visiting a new restaurant; the order helps the
itamae discern my palate, and gives me an idea of the chef's
experience & preferences depending on how the order is served, the
basic ponzu/scallion treatment, yuzu & sea salt, lightly blow torched,
etc.

--------
"any words spelled incorrectly are probably typing errors"

barry wrote:

On Sun, 13 Jan 2008 08:53:28 -0800, Gerry
wrote:


On 2008-01-13 08:32:59 -0800, Dan Logcher said:


of likesushi.com wrote:

Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.


i like to start with engawa - besides being a favoite, it also serves
as a litmus test if i'm visiting a new restaurant; the order helps the
itamae discern my palate, and gives me an idea of the chef's
experience & preferences depending on how the order is served, the
basic ponzu/scallion treatment, yuzu & sea salt, lightly blow torched,
etc.

I'm not big on the white fish so much, escpecially tai or tilapia.
Hirame is ok from time to time, but it has to be really tender. Otherwise
its not something I go out of my way to order. For tender soft and
flavorful, I like bincho maguro.

I use saba as my litmus. A good chef knows how to marinate saba, and will
appreciate a compliment when its good.

--
Dan

On 2008-01-13 14:30:13 -0800, barry said:

On Sun, 13 Jan 2008 08:53:28 -0800, Gerry
wrote:

On 2008-01-13 08:32:59 -0800, Dan Logcher said:

of likesushi.com wrote:
Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.

i like to start with engawa - besides being a favoite, it also serves
as a litmus test if i'm visiting a new restaurant; the order helps the
itamae discern my palate, and gives me an idea of the chef's
experience & preferences depending on how the order is served, the
basic ponzu/scallion treatment, yuzu & sea salt, lightly blow torched,
etc.

I don't know that I've ever had it. The next time I see a lot of
halibut around I'll see if it's available to try.
--
///---

On Sun, 13 Jan 2008 19:39:10 -0500, Dan Logcher
wrote:

barry wrote:

On Sun, 13 Jan 2008 08:53:28 -0800, Gerry
wrote:


On 2008-01-13 08:32:59 -0800, Dan Logcher said:


of likesushi.com wrote:

Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.


i like to start with engawa - besides being a favoite, it also serves
as a litmus test if i'm visiting a new restaurant; the order helps the
itamae discern my palate, and gives me an idea of the chef's
experience & preferences depending on how the order is served, the
basic ponzu/scallion treatment, yuzu & sea salt, lightly blow torched,
etc.

I'm not big on the white fish so much, escpecially tai or tilapia.

tai, i like with sea salt and yuzu - plus it has such a long shelf
life it's hard to wrong with it.

Hirame is ok from time to time, but it has to be really tender. Otherwise
its not something I go out of my way to order. For tender soft and
flavorful, I like bincho maguro.

actually, the fin is kinda chewy - but since it's fattier, it's also
tastier (IMO).

I use saba as my litmus. A good chef knows how to marinate saba, and will
appreciate a compliment when its good.

oddly enough, i don't care for saba - except in osaka sttyle battera -
but i do like kohada - which again works as a two way litmus test.

--------
"any words spelled incorrectly are probably typing errors"

On Sun, 13 Jan 2008 23:58:43 -0800, Gerry
wrote:

On 2008-01-13 14:30:13 -0800, barry said:

On Sun, 13 Jan 2008 08:53:28 -0800, Gerry
wrote:

On 2008-01-13 08:32:59 -0800, Dan Logcher said:

of likesushi.com wrote:
Nigiri is Uni (Sea Urchin), and Otoro (Fatty bluefin tuna). Usually I
will only eat a bit of each because it is so expensive!

Some other choices would be akagai(surf clam) or hokkigai clam.

Uni is also one of my favroites, rotates in my top 5. Saba and sake
are also in there.. I usually finish a meal with saba and uni.

The clams are ok, but not in my favorites.

It's a rare date at a sushi bar that I don't start with saba sashimi.

i like to start with engawa - besides being a favoite, it also serves
as a litmus test if i'm visiting a new restaurant; the order helps the
itamae discern my palate, and gives me an idea of the chef's
experience & preferences depending on how the order is served, the
basic ponzu/scallion treatment, yuzu & sea salt, lightly blow torched,
etc.

I don't know that I've ever had it. The next time I see a lot of
halibut around I'll see if it's available to try.

i developed a taste for it because my chef kept serving it to me as a
complimentary appetizer. the fin is the fattiest part (not that
halibut is a particularly oily fish or anything) so it's tastiest,
plus it's a got chewy texture.

in some ways, it's like eating toro that's sliced across the muscle
striations which are also kinda chewy - but of course, nowhere near as
fatty. i prefer my toro cut along the grain, but i recognize how
painstaking/time consuming that can be. but like getting the fish head
eiither deep fried or served in a bowl of miso soup, with previously
live ama ebi (vs. the beheaded - to remove that enzyme sac that makes
the flesh mushy -refrigerated stuff), when there's time, it's nice to
get the striations grilled and served with a little ponzu - kinda like
fish bacon.

i've had some interesting appetizers. one time the chef cubed some
salmon, and mixed with (i'm guessing): siliken tofu, avocado, and
yuzukosho and served it in a little bowl. wow. or getting the toro
scrapings from the skin, mixed with a little grated nagaimo, slivered
nori and a little soy sauce and wasbi. mouthgasm!

nagaimo is cool stuff. whenever i take someone relatively unversed in
sushi, i like to order a handroll with nagaimo, shiso and ume, and
then watch the facial expression as the nagaimo dissolves into a
creamy essence. but i've also had it potato chip style, which is kinda
interesting too.

--------
"any words spelled incorrectly are probably typing errors"