Does anyone know of a place in or around LA, San Diego, or Palm Springs
that serves Ikezukuri (live sushi)?

> wrote in message
oups.com...
> Does anyone know of a place in or around LA, San Diego, or Palm Springs
> that serves Ikezukuri (live sushi)?
>

I'm sorry I don't know the answer. I don't think there is any place in the
United States that would serve Ikezukuri.
In some states I am sure it would violate certain animal-rights laws. For
example, not being able to butcher or boil
a lobster or crab while it is alive. Even if no laws are broken,
psychologically I can't see many Americans wanting to try
this, after all, even in Japan many many people are too "squeamish" to try
it.
BTW, Ikuzukuri is Live + Sashimi. From the word "Otsukuri" a Kansai term for
sashimi.
Musashi

Musashi wrote:
> > wrote in message
> oups.com...
>
>>Does anyone know of a place in or around LA, San Diego, or Palm Springs
>>that serves Ikezukuri (live sushi)?
>>
>
>
> I'm sorry I don't know the answer. I don't think there is any place in the
> United States that would serve Ikezukuri.
> In some states I am sure it would violate certain animal-rights laws. For
> example, not being able to butcher or boil
> a lobster or crab while it is alive. Even if no laws are broken,
> psychologically I can't see many Americans wanting to try
> this, after all, even in Japan many many people are too "squeamish" to try
> it.
> BTW, Ikuzukuri is Live + Sashimi. From the word "Otsukuri" a Kansai term for
> sashimi.

I thought there was one in NYC. But maybe it was urban legend.

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > > wrote in message
> > oups.com...
> >
> >>Does anyone know of a place in or around LA, San Diego, or Palm Springs
> >>that serves Ikezukuri (live sushi)?
> >>
> >
> >
> > I'm sorry I don't know the answer. I don't think there is any place in
the
> > United States that would serve Ikezukuri.
> > In some states I am sure it would violate certain animal-rights laws.
For
> > example, not being able to butcher or boil
> > a lobster or crab while it is alive. Even if no laws are broken,
> > psychologically I can't see many Americans wanting to try
> > this, after all, even in Japan many many people are too "squeamish" to
try
> > it.
> > BTW, Ikuzukuri is Live + Sashimi. From the word "Otsukuri" a Kansai term
for
> > sashimi.
>
> I thought there was one in NYC. But maybe it was urban legend.
>

I haven't found one in NYC.
Looks like they exist in Hawaii though.
M.

at Sushi Ota here in San Diego I have seen them do live lobster. The
antennae still moving as it was placed before the customer. May not be
what your asking for, but as close to soemthing still living as I have
ever seen around here.

peace
jeff

> wrote in message
oups.com...
> at Sushi Ota here in San Diego I have seen them do live lobster. The
> antennae still moving as it was placed before the customer. May not be
> what your asking for, but as close to soemthing still living as I have
> ever seen around here.
>
> peace
> jeff
>

I am surprised. I was under the impression that California was one of the
states
that had strict rules on live food preparation. Maybe I was wrong...
M

Two restaurants in Northern California only come as close as having
live mirugai and amaebi on good days (straight from the tank).

One other place had a live aji once (well it was just barely alive, but
better than nothing), but sadly never again. Ditto with live awabi at
another location, but it was an instant $25 for the whole thing.

How does this ikezukuri work? Hopefully the creature is quickly killed
first, rather than cutting it up or eating it bit by bit while it is
still alive!

> wrote in message
oups.com...
> How does this ikezukuri work? Hopefully the creature is quickly killed
> first, rather than cutting it up or eating it bit by bit while it is
> still alive!
>

I think that the fish are supposed to be killed quickly, right out of the
tank.
I've had Aji and it was absolutely dead.
But I once had Hirame and I was taken aback when the gill cover flared up.
But I think that was an "isolated incident".
M

Some Chinese seafood restaurants in Northern California will serve
salmon and mirugai sashimi, though I think their mirugai is not quite
the same variety as what you see at a sushi bar.

> How does this ikezukuri work? Hopefully the creature is quickly killed
> first, rather than cutting it up or eating it bit by bit while it is
> still alive!
>

Ha!

Odorizushi

Re EF's "Ha!":

http://www.livejournal.com/users/imomus/86188.html

:
> How does this ikezukuri work? Hopefully the creature is quickly killed
> first, rather than cutting it up or eating it bit by bit while it is
> still alive!

It probably depends on what type of fish is being served. I had my
first experience with ikezukuri at an izakaya in Tokyo several months
ago. As an appetizer, we were served live shira uo (whitebait) in a
small bowl. The master scooped up some of the fish from a tank and
put them in a bowl with a little bit of ponzu. The shira uo remained
quite alive for a few minutes, squirming around and at times jumping
in the bowl. Shira uo are much to small to eat with chopsticks, so we
slurped them down while they were still alive. The fish by themselves
don't have a whole lot of flavor, but the slight crunch and taste of
ponzu worked pretty well.

glenn

"guren" > wrote in message
...
> :
> > How does this ikezukuri work? Hopefully the creature is quickly killed
> > first, rather than cutting it up or eating it bit by bit while it is
> > still alive!
>
> It probably depends on what type of fish is being served. I had my
> first experience with ikezukuri at an izakaya in Tokyo several months
> ago. As an appetizer, we were served live shira uo (whitebait) in a
> small bowl. The master scooped up some of the fish from a tank and
> put them in a bowl with a little bit of ponzu. The shira uo remained
> quite alive for a few minutes, squirming around and at times jumping
> in the bowl. Shira uo are much to small to eat with chopsticks, so we
> slurped them down while they were still alive. The fish by themselves
> don't have a whole lot of flavor, but the slight crunch and taste of
> ponzu worked pretty well.
>
> glenn
>

I think that would be Odori rather than Ikezukuri.
M

On Thu, 25 Aug 2005 14:25:01 GMT, "Musashi" >
wrote:

>
> wrote in message
roups.com...
>> Does anyone know of a place in or around LA, San Diego, or Palm Springs
>> that serves Ikezukuri (live sushi)?
>>
>
>I'm sorry I don't know the answer. I don't think there is any place in the
>United States that would serve Ikezukuri.
>In some states I am sure it would violate certain animal-rights laws. For
>example, not being able to butcher or boil
>a lobster or crab while it is alive. Even if no laws are broken,
>psychologically I can't see many Americans wanting to try
>this, after all, even in Japan many many people are too "squeamish" to try
>it.
>BTW, Ikuzukuri is Live + Sashimi. From the word "Otsukuri" a Kansai term for
>sashimi.
>Musashi
>

i've seen amaebi served with the moving head on the plate and once
about ten years ago my chef cut a piece off a fish that was still
moving, but nothing regular.

"Musashi" > wrote in message
m...
>
>
> I am surprised. I was under the impression that California was one of the
> states
> that had strict rules on live food preparation. Maybe I was wrong...
> M
>
>

Live ama-ebi in SoCal, right out of the tank. Body served nigiri
style...heads served on the side waving at you. After the salutations are
complete, the cabezas are hauled to the kitchen, and returned deep fried.


-Michael

Doing internet searches I found that there are a few restaurants in the
USA that serve this. One place in LA did this quietly, got profiled by
the local TV news, and then stopped after getting barraged by people
calling to protest.

See
http://www.salon.com/people/feature/...obu/print.html