Quote:
Originally Posted by knight604
I never walk into a Sushi restaurant if the chief is not japanese.
FUCK THAT SHIT.
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That's a stupid way to look at it. It doesn't matter what race they are...it matters if they have some skill and put it into their food. Not all amazing sushi chefs are Japanese.
I don't go to places that emphasize rolls. Pretty much everywhere that sells fancy California rolls ("dragon" roll, "Canucks" roll, "caterpillar" roll, etc) and bullshit like that. They're gross and a rip off.
Otherwise, I categorize sushi in Vancouver in three categories.
First is supermarket/budget sushi. This is the garbage you'll find at Yaohan, in the Safeway deli or the Vietnamese sushi places that sell enormous rolls or nigiri sushi. Not even close to fresh, usually made by some machine. These are places (you can usually recognize them because the sign says "SUSHI" or "TERIYAKI") are just there to make a buck, to cash in on this city's obsession with sushi. The chefs don't care...cut corners to make an extra dime or serve HUGE rolls to fool customers into thinking it's good value.
Second is the "good enough" sushi, places that serve good food but won't please the authenticity police. There's certainly a lot of good Japanese food here that tastes good, doesn't cost an arm and a leg and is put together by people that care about running a restaurant rather than pinching every penny.
Third is the good sushi, which is then divided into the cheap and the expensive. The cheap isn't really cheap...places like Sushi Hachi, Seto, etc...but they're cheap compared to Tojo, Miku, etc. These are places that are all about creating a good food experience and using top quality ingredients.
AND...
...there's no such thing as good AYCE sushi. It's fine if you're 16 and eat like a water buffalo but if you're an adult and eat like a normal human being, ordering $20 worth of a la carte anywhere will be better food.