Sushi is everywhere these days, and the disadvantage is that for each chef that is dreaming like Jiro, there is likely another sushi joint that is only a complete nightmare.
To help decipher the differences between a place and an authentic sushi eatery where you are likely to get burned off by a raw deal, we talked with executive chef, owner and Marco Moreira behind Michelin-starred New York sushi destination 15 East.
The tuna is not overly light
“Once you cut the tuna and it is exposed to oxygen, it becomes quite light. That is an example of a fish you could view as a red flag.”
It uses leftover fish
“When you find two or three distinct white fish combined with pickled vegetables, that is about using the leftovers.”
It’s just one variety of each fish
At my restaurant, we usually have four or three options of sea urchin. I am expecting that you are going to have three or two kinds of tuna, salmon, whitefish, shellfish, scallops, shrimp. That is a red flag.” if you are unable to make an effort to taste these nuances
The shrimp is precooked
It is not going to be a clear, exquisite flavor of sushi. We cook them to purchase if folks need, but we had never cooked a couple of days ahead of time.”
The fish appears wet
“The number one enemy for fish, or almost any meat actually, is wetness. We make an effort to take the wetness away from the fish, so bacteria multiply and do not grow. We envelop our tuna after it is cut in a unique paper that is exceptionally absorbent.
The rice is packed tight
“It must be grouped only closely enough so that it holds its shape. As you chew on your sushi, it must be an excellent equilibrium of the fish and the rice. You should not be fighting the feel of the rice.”
The rice is not overly hot
“You want the rice to be about 90-100 degrees. That is sacrilege when it’s cold. It becomes gummy and an alternative thing entirely.”
The textural feature is incredibly significant. The seaweed should be nearly cracks and toasty and crispy as you bite into it. When it’s soggy, that means it is sitting.”
The display case seems sloppy
Everything should be quite neatly shown.”
Crab sticks are conspicuously displayed
“They Are only make believe sushi.”
It is got the temperature of the case incorrect
It should not be hot and look like it.
The waiter does not understand the menu
“Chefs and restaurants are constantly trying to find amazing fixings.
You do not see sushi knives
A sushi knife lets you select the depth of your cut to be fragile.
The area smells fishy
“Certainly this is a huge red flag. This means the place isn’t being cleaned properly.”
The fixings are not what is showcased
A sushi eatery that is great elevating them and is about the primary ingredients. They are enhanced by us by giving them the biggest potential flavorer.
There are mayonnaise-heavy sauces
“When folks set a group of garnishes and mayonnaise sauces on the sushi, it is among the things I do not enjoy. The focus should not be the sauces.”
There are many rolls
“lots of this fusion, nontraditional eateries will have 50 selections of rolls they have created — with cream cheese, caviar, a variety of things you’ll always need to eat if you are a sushi fanatic.”
It is about filling up you
“Sushi can not be less like a conventional fine-dining restaurant. You are eating, little dishes that are modest and you are not going to be full. It is more about quality and the expertise. Nontraditional places are about filling up bodies