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How long at the bar?
On average, how long does everyone sit at the sushi bar
assuming dinnertime?=20 I find my average about 90 minutes. I suppose whether you drink or not makes a difference. |
In om,
Musashi > typed: > On average, how long does everyone sit at the sushi bar > assuming dinnertime? > I find my average about 90 minutes. > I suppose whether you drink or not makes a difference. I've never timed it, but I'm a fast eater, and I'm sure it's much less than 90 minutes, even though I normally do drink. My guess is around 45 minutes. -- Ken Blake Please reply to the newsgroup |
Musashi wrote:
> On average, how long does everyone sit at the sushi bar > assuming dinnertime? > I find my average about 90 minutes. > I suppose whether you drink or not makes a difference. It depends on how busy they are. We just spend almost 2 hours at the sushi bar, because they were quite busy when we arrived. I'd say on average we spend from 90 - 120 minutes at the bar. We usually order an appeizer, a sushi boat, and then some final sushi items. So it gets spaced out enough to make it 2 hours in some cases. Its a good thing our son has such a good appetite or can amuse himself when he is done. -- Dan |
In article >, Dan
Logcher > wrote: > It depends on how busy they are. We just spend almost 2 hours > at the sushi bar, because they were quite busy when we arrived. > I'd say on average we spend from 90 - 120 minutes at the bar. > We usually order an appeizer, a sushi boat, and then some final > sushi items. So it gets spaced out enough to make it 2 hours in > some cases. > > Its a good thing our son has such a good appetite or can amuse > himself when he is done. Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 is about tops. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
"Gerry" > wrote in message .. . > In article >, Dan > Logcher > wrote: > >> It depends on how busy they are. We just spend almost 2 hours >> at the sushi bar, because they were quite busy when we arrived. >> I'd say on average we spend from 90 - 120 minutes at the bar. >> We usually order an appeizer, a sushi boat, and then some final >> sushi items. So it gets spaced out enough to make it 2 hours in >> some cases. >> >> Its a good thing our son has such a good appetite or can amuse >> himself when he is done. > > Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 > is about tops. If you concentrate on eating sushi and the bar is not busy, 60 minutes would be enough. But if you enjoy talking with someone, 60 minutes are not enough. You want to need more 30 minutes. By the way, there is an all-you-can-eat tabeboudai way here in Japan, do you have that there? The limited time of tabehoudai is generally, 60, 90 or 120 minutes. Masayuki > -- > "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking > (Tuttle, '97). All the hints one might need for exploring Japanese food. > > "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and > reference to sake. |
masayuki wrote:
> >> Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 >> is about tops. > > > If you concentrate on eating sushi and the bar is not busy, > 60 minutes would be enough. But if you enjoy talking with > someone, 60 minutes are not enough. You want to need more > 30 minutes. I can have a quick lunch in 30 - 60 minutes. Dinners are always 90 or more. I take my time enjoying the meal. > By the way, there is an all-you-can-eat tabeboudai way here > in Japan, do you have that there? The limited time of tabehoudai > is generally, 60, 90 or 120 minutes. I've heard of place that do this, but not around Boston. -- Dan |
"Dan Logcher" > wrote in message
... > masayuki wrote: >> >>> Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 >>> is about tops. >> >> >> If you concentrate on eating sushi and the bar is not busy, >> 60 minutes would be enough. But if you enjoy talking with >> someone, 60 minutes are not enough. You want to need more >> 30 minutes. > > I can have a quick lunch in 30 - 60 minutes. Dinners are always 90 or > more. I take my time enjoying the meal. In Tokyo a lunch sushi (a sort of bento) is very popular among office workers. The sushi include inari-sushi, hosomaki-sushi, hutomaki-sushi. Sometimes nigiri-sushi. They are available at any conbini (convenience stores). >> By the way, there is an all-you-can-eat tabeboudai way here >> in Japan, do you have that there? The limited time of tabehoudai >> is generally, 60, 90 or 120 minutes. > > I've heard of place that do this, but not around Boston. A sushi restaurant named "hina-sushi" in Tokyo is famous for the tabehoudai way. Sometimes my wife and I enjoy the way there. You can eat all you can eat there with the limited time, say 90 minutes. The quantity and quality of sushi provided there are so good that you will be happy. BTW does your city have a fish market? I'm asking because I know that it is an east-coastal town. Masayuki > -- > Dan |
In article >, masayuki >
wrote: > > Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 > > is about tops. > > If you concentrate on eating sushi and the bar is not busy, > 60 minutes would be enough. But if you enjoy talking with > someone, 60 minutes are not enough. You want to need more > 30 minutes. That's about right. We're in conversations with each other and frequently meet new friends and swap stories with them. > > By the way, there is an all-you-can-eat tabeboudai way here > in Japan, do you have that there? The limited time of tabehoudai > is generally, 60, 90 or 120 minutes. I've never heard of such. But I have heard of one place in Tokyo that has a 1.5 hour limit on each table, no matter what they're eating or spending. An hour an a half, and off you go! -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
"Gerry" > wrote in message
.. . > In article >, masayuki > > wrote: > >> > Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 >> > is about tops. >> >> If you concentrate on eating sushi and the bar is not busy, >> 60 minutes would be enough. But if you enjoy talking with >> someone, 60 minutes are not enough. You want to need more >> 30 minutes. > > That's about right. We're in conversations with each other and > frequently meet new friends and swap stories with them. I think that to sushi lovers the most important is to enjoy eating sushi, drinking sake and talking to friends. Can you include sushi chefs or masters as friends at your favourite sushi bars? >> By the way, there is an all-you-can-eat tabeboudai way here >> in Japan, do you have that there? The limited time of tabehoudai >> is generally, 60, 90 or 120 minutes. > > I've never heard of such. But I have heard of one place in Tokyo that > has a 1.5 hour limit on each table, no matter what they're eating or > spending. An hour an a half, and off you go! I imagine that among American guys some have a tremendously big stomach so that sushi-bar managers may get cold feet. It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a supermarket and dined in. Kanpachi looks like small buri. Fatty kanpachi in autumn is said to be most delicious. Masayuki > -- > "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking > (Tuttle, '97). All the hints one might need for exploring Japanese food. > > "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and > reference to sake. |
masayuki wrote:
> "Dan Logcher" > wrote in message > ... > > BTW does your city have a fish market? I'm asking because I know > that it is an east-coastal town. There are many fish markets in the area, but not all have sushi quality fish available. There are a handful of Asian markets that have that, which is good. But I also catch my own fish on occassion (not this season though). -- Dan |
In article >, masayuki >
wrote: > > That [90-120 minutes] is about right. We're in conversations with > > each other and frequently meet new friends and swap stories with > > them. > > I think that to sushi lovers the most important is to enjoy eating > sushi, drinking sake and talking to friends. Can you include sushi > chefs or masters as friends at your favourite sushi bars? We certainly do. There's always lots to be asked about, things to learn, and if we can get them talking about Japan itself, that's always fun. > >> By the way, there is an all-you-can-eat tabeboudai way here in > >> Japan, do you have that there? The limited time of tabehoudai is > >> generally, 60, 90 or 120 minutes. > > > > I've never heard of such. But I have heard of one place in Tokyo > > that has a 1.5 hour limit on each table, no matter what they're > > eating or spending. An hour an a half, and off you go! > > I imagine that among American guys some have a tremendously big > stomach so that sushi-bar managers may get cold feet. These are Japanese places in Japan. And the clientele is Japanese, not gaijin. Actually the place I was reading about was a medium sized sake-bar (with food as well), that had many kinds of sakes. It was mentioned in the Gauntner book (noted below). > It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a > supermarket and dined in. Kanpachi looks like small buri. Fatty > kanpachi in autumn is said to be most delicious. Duly noted! -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
"Gerry" > wrote in message
.. . > In article >, masayuki > > wrote: > >> > That [90-120 minutes] is about right. We're in conversations with >> > each other and frequently meet new friends and swap stories with >> > them. >> >> I think that to sushi lovers the most important is to enjoy eating >> sushi, drinking sake and talking to friends. Can you include sushi >> chefs or masters as friends at your favourite sushi bars? > > We certainly do. There's always lots to be asked about, things to > learn, and if we can get them talking about Japan itself, that's always > fun. Give me some topics which you have talked about with your chefs. >> >> By the way, there is an all-you-can-eat tabeboudai way here in >> >> Japan, do you have that there? The limited time of tabehoudai is >> >> generally, 60, 90 or 120 minutes. >> > >> > I've never heard of such. But I have heard of one place in Tokyo >> > that has a 1.5 hour limit on each table, no matter what they're >> > eating or spending. An hour an a half, and off you go! >> >> I imagine that among American guys some have a tremendously big >> stomach so that sushi-bar managers may get cold feet. > > These are Japanese places in Japan. And the clientele is Japanese, not > gaijin. Actually the place I was reading about was a medium sized > sake-bar (with food as well), that had many kinds of sakes. It was > mentioned in the Gauntner book (noted below). Sushi and sake are like close friends. You can find best sake at best sushi bars. Do you have any favourite sake brands? Masayuki >> It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a >> supermarket and dined in. Kanpachi looks like small buri. Fatty >> kanpachi in autumn is said to be most delicious. > > Duly noted! > > -- > "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking > (Tuttle, '97). All the hints one might need for exploring Japanese food. > > "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and > reference to sake. |
"Gerry" > wrote in message
.. . > In article >, masayuki > > wrote: > >> > That [90-120 minutes] is about right. We're in conversations with >> > each other and frequently meet new friends and swap stories with >> > them. >> >> I think that to sushi lovers the most important is to enjoy eating >> sushi, drinking sake and talking to friends. Can you include sushi >> chefs or masters as friends at your favourite sushi bars? > > We certainly do. There's always lots to be asked about, things to > learn, and if we can get them talking about Japan itself, that's always > fun. Give me some topics which you have talked about with your chefs. >> >> By the way, there is an all-you-can-eat tabeboudai way here in >> >> Japan, do you have that there? The limited time of tabehoudai is >> >> generally, 60, 90 or 120 minutes. >> > >> > I've never heard of such. But I have heard of one place in Tokyo >> > that has a 1.5 hour limit on each table, no matter what they're >> > eating or spending. An hour an a half, and off you go! >> >> I imagine that among American guys some have a tremendously big >> stomach so that sushi-bar managers may get cold feet. > > These are Japanese places in Japan. And the clientele is Japanese, not > gaijin. Actually the place I was reading about was a medium sized > sake-bar (with food as well), that had many kinds of sakes. It was > mentioned in the Gauntner book (noted below). Sushi and sake are like close friends. You can find best sake at best sushi bars. Do you have any favourite sake brands? Masayuki >> It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a >> supermarket and dined in. Kanpachi looks like small buri. Fatty >> kanpachi in autumn is said to be most delicious. > > Duly noted! > > -- > "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking > (Tuttle, '97). All the hints one might need for exploring Japanese food. > > "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and > reference to sake. |
"Dan Logcher" > wrote in message
... > masayuki wrote: > >> "Dan Logcher" > wrote in message >> ... >> >> BTW does your city have a fish market? I'm asking because I know >> that it is an east-coastal town. > > There are many fish markets in the area, but not all have sushi > quality fish available. There are a handful of Asian markets > that have that, which is good. But I also catch my own fish on > occassion (not this season though). I wonder what is different between ordinary fish markets and Asian ones in terms of dealing with fish alive into dead. How about smell in the majority of markets? Somewhat malodorous? Masayuki > -- > Dan |
"Dan Logcher" > wrote in message
... > masayuki wrote: > >> "Dan Logcher" > wrote in message >> ... >> >> BTW does your city have a fish market? I'm asking because I know >> that it is an east-coastal town. > > There are many fish markets in the area, but not all have sushi > quality fish available. There are a handful of Asian markets > that have that, which is good. But I also catch my own fish on > occassion (not this season though). I wonder what is different between ordinary fish markets and Asian ones in terms of dealing with fish alive into dead. How about smell in the majority of markets? Somewhat malodorous? Masayuki > -- > Dan |
masayuki wrote:
> "Dan Logcher" > wrote in message > ... > >> masayuki wrote: >> >>> "Dan Logcher" > wrote in message >>> ... >>> >>> BTW does your city have a fish market? I'm asking because I know >>> that it is an east-coastal town. >> >> >> There are many fish markets in the area, but not all have sushi >> quality fish available. There are a handful of Asian markets >> that have that, which is good. But I also catch my own fish on >> occassion (not this season though). > > > I wonder what is different between ordinary fish markets and > Asian ones in terms of dealing with fish alive into dead. How about > smell in the majority of markets? Somewhat malodorous? Better handling to avoid cross contamination. Regular super markets have some bad smelling fish cases. Downright repugnant. -- Dan |
masayuki wrote:
> "Dan Logcher" > wrote in message > ... > >> masayuki wrote: >> >>> "Dan Logcher" > wrote in message >>> ... >>> >>> BTW does your city have a fish market? I'm asking because I know >>> that it is an east-coastal town. >> >> >> There are many fish markets in the area, but not all have sushi >> quality fish available. There are a handful of Asian markets >> that have that, which is good. But I also catch my own fish on >> occassion (not this season though). > > > I wonder what is different between ordinary fish markets and > Asian ones in terms of dealing with fish alive into dead. How about > smell in the majority of markets? Somewhat malodorous? Better handling to avoid cross contamination. Regular super markets have some bad smelling fish cases. Downright repugnant. -- Dan |
"Dan Logcher" > wrote in message
... > masayuki wrote: > >> "Dan Logcher" > wrote in message >> ... >> >>> masayuki wrote: >>> >>>> "Dan Logcher" > wrote in message >>>> ... >>>> >>>> BTW does your city have a fish market? I'm asking because I know >>>> that it is an east-coastal town. >>> >>> >>> There are many fish markets in the area, but not all have sushi >>> quality fish available. There are a handful of Asian markets >>> that have that, which is good. But I also catch my own fish on >>> occassion (not this season though). >> >> >> I wonder what is different between ordinary fish markets and >> Asian ones in terms of dealing with fish alive into dead. How about >> smell in the majority of markets? Somewhat malodorous? > > Better handling to avoid cross contamination. Regular super markets > have some bad smelling fish cases. Downright repugnant. The first time would be the most difficult. To those who hate sushi before eating it, such ubiquitous bad smell would be sort of something which gives traumas. You can easily find fish next poultry at markets in UK. Is there also such a problem practice in USA? Masayuki > -- > Dan |
"Dan Logcher" > wrote in message
... > masayuki wrote: > >> "Dan Logcher" > wrote in message >> ... >> >>> masayuki wrote: >>> >>>> "Dan Logcher" > wrote in message >>>> ... >>>> >>>> BTW does your city have a fish market? I'm asking because I know >>>> that it is an east-coastal town. >>> >>> >>> There are many fish markets in the area, but not all have sushi >>> quality fish available. There are a handful of Asian markets >>> that have that, which is good. But I also catch my own fish on >>> occassion (not this season though). >> >> >> I wonder what is different between ordinary fish markets and >> Asian ones in terms of dealing with fish alive into dead. How about >> smell in the majority of markets? Somewhat malodorous? > > Better handling to avoid cross contamination. Regular super markets > have some bad smelling fish cases. Downright repugnant. The first time would be the most difficult. To those who hate sushi before eating it, such ubiquitous bad smell would be sort of something which gives traumas. You can easily find fish next poultry at markets in UK. Is there also such a problem practice in USA? Masayuki > -- > Dan |
In article >, masayuki >
wrote: > > We certainly do. There's always lots to be asked about, things to > > learn, and if we can get them talking about Japan itself, that's always > > fun. > > Give me some topics which you have talked about with your chefs. What a curious question. Fish, where they come from, how they grow. When they were last in Japan, what they miss most while living in the USA, where the worked before the current restaurant. Japananese politics and culture, and Asahi Home Theatre television programs. The weather. How to make tsukemono and so on and on. In short, most anything. > > These are Japanese places in Japan. And the clientele is Japanese, not > > gaijin. Actually the place I was reading about was a medium sized > > sake-bar (with food as well), that had many kinds of sakes. It was > > mentioned in the Gauntner book (noted below). > > Sushi and sake are like close friends. You can find best sake at best > sushi bars. Do you have any favourite sake brands? Many. It is a rare thing that I encounter saek that I *don't* like. In May I brought home a bottle of Nambu Biijin from Morioka that was wonderful. I find very good Japanese sake locally in Southern California. A few recent favorites have been Hananomai, Yamahai Jikomi and Hakaisan. Mostly it's difficult to buy sake that isn't excellent. In my most recent trip to Japan, I drank a lot more sake's that were more floral than dry. I found, to my surprise, that I liked them as much if not more than the sake I have most frequently such as Otokoyama. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
In article >, masayuki >
wrote: > > We certainly do. There's always lots to be asked about, things to > > learn, and if we can get them talking about Japan itself, that's always > > fun. > > Give me some topics which you have talked about with your chefs. What a curious question. Fish, where they come from, how they grow. When they were last in Japan, what they miss most while living in the USA, where the worked before the current restaurant. Japananese politics and culture, and Asahi Home Theatre television programs. The weather. How to make tsukemono and so on and on. In short, most anything. > > These are Japanese places in Japan. And the clientele is Japanese, not > > gaijin. Actually the place I was reading about was a medium sized > > sake-bar (with food as well), that had many kinds of sakes. It was > > mentioned in the Gauntner book (noted below). > > Sushi and sake are like close friends. You can find best sake at best > sushi bars. Do you have any favourite sake brands? Many. It is a rare thing that I encounter saek that I *don't* like. In May I brought home a bottle of Nambu Biijin from Morioka that was wonderful. I find very good Japanese sake locally in Southern California. A few recent favorites have been Hananomai, Yamahai Jikomi and Hakaisan. Mostly it's difficult to buy sake that isn't excellent. In my most recent trip to Japan, I drank a lot more sake's that were more floral than dry. I found, to my surprise, that I liked them as much if not more than the sake I have most frequently such as Otokoyama. -- "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97). All the hints one might need for exploring Japanese food. "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and reference to sake. |
"Musashi" > wrote in message om... On average, how long does everyone sit at the sushi bar assuming dinnertime? I find my average about 90 minutes. I suppose whether you drink or not makes a difference. Most places...45 minutes to an hour. Hatsuhana @ Mad and 48th...90 minutes to two hours. |
masayuki wrote:
> > The first time would be the most difficult. To those who hate sushi > before eating it, such ubiquitous bad smell would be sort of something > which gives traumas. You can easily find fish next poultry at markets > in UK. Is there also such a problem practice in USA? From what I've seen in most super markets, all meats are kept in seperate sections. Typically fish is kept in it's own place seperately from poulty and other meats. So I don't think it's a problem. -- Dan |
masayuki wrote:
> > The first time would be the most difficult. To those who hate sushi > before eating it, such ubiquitous bad smell would be sort of something > which gives traumas. You can easily find fish next poultry at markets > in UK. Is there also such a problem practice in USA? From what I've seen in most super markets, all meats are kept in seperate sections. Typically fish is kept in it's own place seperately from poulty and other meats. So I don't think it's a problem. -- Dan |
Michael wrote:
> > Hatsuhana @ Mad and 48th...90 minutes to two hours. At Hatsuhana, I've spent 2.5 hours.. We took our time enjoying it. And there wasn't anyone waiting to be seated so no pressure to leave. -- Dan |
"masayuki" > wrote in message = ... >=20 >=20 > "Gerry" > wrote in message=20 > .. . > > In article >, Dan > > Logcher > wrote: > > > >> It depends on how busy they are. We just spend almost 2 hours > >> at the sushi bar, because they were quite busy when we arrived. > >> I'd say on average we spend from 90 - 120 minutes at the bar. > >> We usually order an appeizer, a sushi boat, and then some final > >> sushi items. So it gets spaced out enough to make it 2 hours in > >> some cases. > >> > >> Its a good thing our son has such a good appetite or can amuse > >> himself when he is done. > > > > Almost everytime, busy or otherwise, we take 90+ minutes to eat. = 120 > > is about tops. >=20 > If you concentrate on eating sushi and the bar is not busy, > 60 minutes would be enough. But if you enjoy talking with > someone, 60 minutes are not enough. You want to need more > 30 minutes. >=20 > By the way, there is an all-you-can-eat tabeboudai way here > in Japan, do you have that there? The limited time of tabehoudai > is generally, 60, 90 or 120 minutes. >=20 > Masayuki >=20 Masayuki-san, tabehoudai (all you can eat) places which serve sushi are = not so common in the US. There is a chain called Toudai which is in several US cities = but I have never tried them.=20 Musashi |
"Dan Logcher" > wrote in message = ... > Michael wrote: >=20 > >=20 > > Hatsuhana @ Mad and 48th...90 minutes to two hours. >=20 > At Hatsuhana, I've spent 2.5 hours.. We took our time > enjoying it. And there wasn't anyone waiting to be seated > so no pressure to leave. >=20 > --=20 > Dan >=20 2 and a half hours at Hatsuhana must have generated quite a bill. Musashi |
"Dan Logcher" > wrote in message = ... > Michael wrote: >=20 > >=20 > > Hatsuhana @ Mad and 48th...90 minutes to two hours. >=20 > At Hatsuhana, I've spent 2.5 hours.. We took our time > enjoying it. And there wasn't anyone waiting to be seated > so no pressure to leave. >=20 > --=20 > Dan >=20 2 and a half hours at Hatsuhana must have generated quite a bill. Musashi |
"masayuki" > wrote in message = ... > "Gerry" > wrote in message=20 > .. . > > In article >, masayuki = > > > wrote: > > > >> > Almost everytime, busy or otherwise, we take 90+ minutes to eat. = 120 > >> > is about tops. > >> > >> If you concentrate on eating sushi and the bar is not busy, > >> 60 minutes would be enough. But if you enjoy talking with > >> someone, 60 minutes are not enough. You want to need more > >> 30 minutes. > > > > That's about right. We're in conversations with each other and > > frequently meet new friends and swap stories with them. >=20 > I think that to sushi lovers the most important is to enjoy eating=20 > sushi, drinking sake and talking to friends. Can you include sushi=20 > chefs or masters as friends at your favourite sushi bars? >=20 > >> By the way, there is an all-you-can-eat tabeboudai way here > >> in Japan, do you have that there? The limited time of tabehoudai > >> is generally, 60, 90 or 120 minutes. > > > > I've never heard of such. But I have heard of one place in Tokyo = that > > has a 1.5 hour limit on each table, no matter what they're eating or > > spending. An hour an a half, and off you go! >=20 > I imagine that among American guys some have a tremendously=20 > big stomach so that sushi-bar managers may get cold feet. >=20 > It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a=20 > supermarket and dined in. Kanpachi looks like small buri. Fatty = kanpachi > in autumn is said to be most delicious. >=20 > Masayuki >=20 Kanpachi is called Amberjack in the US and is caught in the Southern US = atlantic coast and Gulf of Mexico. It is not a fish that reaches fish markets in other = parts of the US. Buri is called Pacific Yellowtail, and is caught on the US west coast = California and southward. Again, this is not a fish that reaches fish markets accross the country. In the US, both fish are better known as sportfish rather than food = fish.=20 Both Buri, or more commonly Hamachi as well as Kanpachi are usually farm = raised youshoku fish imported from Japan and sold to Sushi restaurants and Japanese food = stores. Musashi |
"masayuki" > wrote in message = ... > "Gerry" > wrote in message=20 > .. . > > In article >, masayuki = > > > wrote: > > > >> > Almost everytime, busy or otherwise, we take 90+ minutes to eat. = 120 > >> > is about tops. > >> > >> If you concentrate on eating sushi and the bar is not busy, > >> 60 minutes would be enough. But if you enjoy talking with > >> someone, 60 minutes are not enough. You want to need more > >> 30 minutes. > > > > That's about right. We're in conversations with each other and > > frequently meet new friends and swap stories with them. >=20 > I think that to sushi lovers the most important is to enjoy eating=20 > sushi, drinking sake and talking to friends. Can you include sushi=20 > chefs or masters as friends at your favourite sushi bars? >=20 > >> By the way, there is an all-you-can-eat tabeboudai way here > >> in Japan, do you have that there? The limited time of tabehoudai > >> is generally, 60, 90 or 120 minutes. > > > > I've never heard of such. But I have heard of one place in Tokyo = that > > has a 1.5 hour limit on each table, no matter what they're eating or > > spending. An hour an a half, and off you go! >=20 > I imagine that among American guys some have a tremendously=20 > big stomach so that sushi-bar managers may get cold feet. >=20 > It's now at 8: 15 pm.. Today we got nice sashimi of kanpachi at a=20 > supermarket and dined in. Kanpachi looks like small buri. Fatty = kanpachi > in autumn is said to be most delicious. >=20 > Masayuki >=20 Kanpachi is called Amberjack in the US and is caught in the Southern US = atlantic coast and Gulf of Mexico. It is not a fish that reaches fish markets in other = parts of the US. Buri is called Pacific Yellowtail, and is caught on the US west coast = California and southward. Again, this is not a fish that reaches fish markets accross the country. In the US, both fish are better known as sportfish rather than food = fish.=20 Both Buri, or more commonly Hamachi as well as Kanpachi are usually farm = raised youshoku fish imported from Japan and sold to Sushi restaurants and Japanese food = stores. Musashi |
Musashi wrote:
> "Dan Logcher" > wrote in message ... > >>Michael wrote: >> >> >>>Hatsuhana @ Mad and 48th...90 minutes to two hours. >>> >>At Hatsuhana, I've spent 2.5 hours.. We took our time >>enjoying it. And there wasn't anyone waiting to be seated >>so no pressure to leave. >> > > 2 and a half hours at Hatsuhana must have generated quite a bill. Not that bad.. I think it was $114 for two of us. I was drinking beer, my wife only drinks soda. So it was mostly sushi. We just took our time and ordered A La Carte. He chatted with other diners, two other couples along the sushi bar. There was no pressure to leave since it wasn't all that busy downstairs. We just spent $120 the other night on 2.5 of us.. My son is now into sushi, and has jacked our bill up by $25 or so.. Also my wife now loves (good) uni. So that doesn't help the wallet either. -- Dan |
>On average, how long does everyone sit at the sushi bar
>assuming dinnertime?=20 >I find my average about 90 minutes. >I suppose whether you drink or not makes a difference. At the high end, it was once a little over 3 hours, but that's because it was AYCE, and the itamae was swamped. For me, it's usually 60-90 minutes. And I eat slow. Really slow. Or, at least, just not as fast as everyone else. :) |
"Gerry" > wrote in message
.. . > In article >, masayuki > > wrote: > >> > We certainly do. There's always lots to be asked about, things to >> > learn, and if we can get them talking about Japan itself, that's always >> > fun. >> >> Give me some topics which you have talked about with your chefs. > > What a curious question. > > Fish, where they come from, how they grow. When they were last in > Japan, what they miss most while living in the USA, where the worked > before the current restaurant. Japananese politics and culture, and > Asahi Home Theatre television programs. The weather. How to make > tsukemono and so on and on. In short, most anything. > >> > These are Japanese places in Japan. And the clientele is Japanese, not >> > gaijin. Actually the place I was reading about was a medium sized >> > sake-bar (with food as well), that had many kinds of sakes. It was >> > mentioned in the Gauntner book (noted below). >> >> Sushi and sake are like close friends. You can find best sake at best >> sushi bars. Do you have any favourite sake brands? > > Many. It is a rare thing that I encounter saek that I *don't* like. In > May I brought home a bottle of Nambu Biijin from Morioka that was > wonderful. Nambu Bijin is a good representative of Ginjo-shu. Its aromatic fragrance and flavour would resemble the taste of western wines > I find very good Japanese sake locally in Southern > California. A few recent favorites have been Hananomai, Yamahai Jikomi > and Hakaisan. Mostly it's difficult to buy sake that isn't excellent. Hakaisan should be Hakkaisan. Plus "k". A sake product in Niigata prefecture. reasonable price and good quality, I suppose. > In my most recent trip to Japan, I drank a lot more sake's that were > more floral than dry. You seem to love Ginjo-shu very much. > I found, to my surprise, that I liked them as > much if not more than the sake I have most frequently such as > Otokoyama. Hum...Otokoyama... It is a surprise that the brand is available in the USA dominated by feminists. ;-) Masayuki > -- > "A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking > (Tuttle, '97). All the hints one might need for exploring Japanese food. > > "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and > reference to sake. |
"Dan Logcher" > wrote in message
... > masayuki wrote: > >> >> The first time would be the most difficult. To those who hate sushi >> before eating it, such ubiquitous bad smell would be sort of something >> which gives traumas. You can easily find fish next poultry at markets >> in UK. Is there also such a problem practice in USA? > > From what I've seen in most super markets, all meats are kept in seperate > sections. Typically fish is kept in it's own place seperately from poulty > and other meats. So I don't think it's a problem. Unlike UK, the USA would demonstrate that it is careful about sanitation in dealing with meats. I'm relieved to hear that. Masayuki |
"Musashi" > wrote in message
om... "masayuki" > wrote in message ... > > > "Gerry" > wrote in message > .. . > > In article >, Dan > > Logcher > wrote: > > > >> It depends on how busy they are. We just spend almost 2 hours > >> at the sushi bar, because they were quite busy when we arrived. > >> I'd say on average we spend from 90 - 120 minutes at the bar. > >> We usually order an appeizer, a sushi boat, and then some final > >> sushi items. So it gets spaced out enough to make it 2 hours in > >> some cases. > >> > >> Its a good thing our son has such a good appetite or can amuse > >> himself when he is done. > > > > Almost everytime, busy or otherwise, we take 90+ minutes to eat. 120 > > is about tops. > > If you concentrate on eating sushi and the bar is not busy, > 60 minutes would be enough. But if you enjoy talking with > someone, 60 minutes are not enough. You want to need more > 30 minutes. > > By the way, there is an all-you-can-eat tabeboudai way here > in Japan, do you have that there? The limited time of tabehoudai > is generally, 60, 90 or 120 minutes. > > Masayuki > <<Masayuki-san, tabehoudai (all you can eat) places which serve sushi are not so common in the US. There is a chain called Toudai which is in several US cities but I have never tried them. Musashi>> Another question: do you have nomihoudai (all you can drink) places in the USA? Masayuki |
"masayuki" > wrote:
> [ . . . ] > Hum...Otokoyama... > It is a surprise that the brand is available in the USA dominated > by feminists. ;-) > They're all picketing Omekayama. -- Nick, Cogito, ergo armatum sum Happy Birthday to the United States Marine Corps since 10 November 1775! How to use FOIA to get Military Records at http://www.stolenvalor.com/ |
> wrote in message ...
> "masayuki" > wrote: >> [ . . . ] >> Hum...Otokoyama... >> It is a surprise that the brand is available in the USA dominated >> by feminists. ;-) >> > They're all picketing Omekayama. Hahaha... Masayuki > -- > Nick, Cogito, ergo armatum sum > Happy Birthday to the United States Marine Corps since 10 November 1775! > > How to use FOIA to get Military Records at http://www.stolenvalor.com/ |
masayuki wrote:
> "Dan Logcher" > wrote in message > ... > >> masayuki wrote: >> >>> >>> The first time would be the most difficult. To those who hate sushi >>> before eating it, such ubiquitous bad smell would be sort of something >>> which gives traumas. You can easily find fish next poultry at markets >>> in UK. Is there also such a problem practice in USA? >> >> >> From what I've seen in most super markets, all meats are kept in seperate >> sections. Typically fish is kept in it's own place seperately from >> poulty >> and other meats. So I don't think it's a problem. > > > Unlike UK, the USA would demonstrate that it is careful about sanitation > in dealing with meats. I'm relieved to hear that. In some cases yes, but not all super markets follow proper handling. -- Dan |
masayuki wrote:
> A sushi restaurant named "hina-sushi" in Tokyo is famous for > the tabehoudai way. Sometimes my wife and I enjoy the way > there. You can eat all you can eat there with the limited time, > say 90 minutes. The quantity and quality of sushi provided there > are so good that you will be happy. How is the quality at Hina Sushi? The only sushi tabehoudai I've been to is at MidoriZushi in Umegaoka. It's a great value at 3,500 yen per person (the price is slightly lower for women) and the quality of the neta is uniformly excellent. The downsides are that they only run the tabehoudai on Mondays and the time limit is just one hour. Eating 30+ pieces of huge sushi in an hour is literally a painful experience - but, worth it. glenn |
"masayuki" > wrote in message = ... > "Musashi" > wrote in message=20 > om... >=20 > "masayuki" > wrote in message = ... > > > > > > "Gerry" > wrote in message > > .. . > > > In article >, = Dan > > > Logcher > wrote: > > > > > >> It depends on how busy they are. We just spend almost 2 hours > > >> at the sushi bar, because they were quite busy when we arrived. > > >> I'd say on average we spend from 90 - 120 minutes at the bar. > > >> We usually order an appeizer, a sushi boat, and then some final > > >> sushi items. So it gets spaced out enough to make it 2 hours in > > >> some cases. > > >> > > >> Its a good thing our son has such a good appetite or can amuse > > >> himself when he is done. > > > > > > Almost everytime, busy or otherwise, we take 90+ minutes to eat. = 120 > > > is about tops. > > > > If you concentrate on eating sushi and the bar is not busy, > > 60 minutes would be enough. But if you enjoy talking with > > someone, 60 minutes are not enough. You want to need more > > 30 minutes. > > > > By the way, there is an all-you-can-eat tabeboudai way here > > in Japan, do you have that there? The limited time of tabehoudai > > is generally, 60, 90 or 120 minutes. > > > > Masayuki > > >=20 > <<Masayuki-san, tabehoudai (all you can eat) places which serve sushi = are not so common > in the US. There is a chain called Toudai which is in several US = cities but I have never=20 > tried > them. >=20 > Musashi>> >=20 > Another question: do you have nomihoudai (all you can drink) places in = the USA? >=20 > Masayuki >=20 The only nomihoudai in New York that I am aware of are in some Japanese = restaurants that offer it on certain days. I do not think it exists in American establishments. Musashi |
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