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March 07, 2009


Sushiso_masa To say that I was a sushi snob before… An anonymous doorway in Nishiazabu, seven bar seats, no menu, and thirty-five plus courses of sushi nirvana changed my rules of sushi engagement.

As the number of choices in the US dwindle due to inconsistent or inadequate quality; I was very curious, and skeptical, if sushi (and raw fish in general) was “that much better” in Japan. The fish is not necessarily fresher since many high-end places air ship it from Japan; what does it matter if the fish is sitting in a restaurant waiting for dinner, or on a plane? Since business connections are made over many years in Japan, was it possible that native practitioners had access to higher quality ingredients? And what of the sushi itself - could its art form be more elevated from the highest expressions on American soil? Time was at a premium, and there were many non-sushi places to try, but I ear-marked Sushiso Masa as “the place” based on a friend’s (offline) report.

This was the third sushi meal, the last in a survey of Tokyo sushi at different price points. Kyubei, one Michelin star, was a surprising value for lunch ($75 US/person) but the quality was no better than Sushi Yasuda. Dinner is more serious and others have reviewed it to high praise. A lunch spot, the name I forgot, in Ginza was another surprise value for $25 US/person - nothing was extraordinary - but everything was of high quality. My expectations for Sushiso Masa grew since it promised to compete on a higher level.

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Un-related: Society for the Appreciation of the Lowly Tinned Sardine

Also, Booze related dice collection. (From Kevin Cook’s Dice Collector site)

A Huge Depository of Unusual Sushi Links Here

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March 7, 2009 in Food - Sushi | Permalink


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