Quote:
Originally Posted by MelonBoy
Skills can be transferred regardless of race but from my personal experience/opinion (just what i've noticed) japanese chefs are more dedicated to the food. I assume they put more time and actually care about the quality more. Aren't sushi chefs from japan learning to cook rice for years before being able to do the actually sushi? Iuno but I dont think no chinese or korean guys gonna be willing to do that haha..
Off topic a bit
This place called "Yuji" (across from pho hoa on kingsway)
close to kingsway & nanimo
Is seriously legit, its a hole in the wall sushi place, no fancy decor but the seafood is amazingly fresh & price is not expensive.
I highly recommended it! (Best sushi in the neighbor hood hands down)
Sushi by Yuji - Kensington - Vancouver | Urbanspoon
You guys should try it out. I'm not sure if it will be there long.. its such a bad location.. Unless it starts picking up, I cant see them keeping the high quality or staying in business.
(gotta support them to keep'em in business!) |
Shh... That's my secret spot.
Yuji is a one man show. He makes everything. Everything is super high quality. The price might be slightly above average for very excellent sushi. You would probably end up paying more for not as good or just as good sushi at "higher end" expensive places.
We shared the DX chirashi don. It was so good, even had sea urchin in the middle. Sure $19 for a chirashi don is a few dollars more than other places but very much worth it. We also ordered a couple of rolls and whatever was on special on the wall. Good, good, good. Kept ordering until we were satisfied. Good meal. I think it ended up being about $45 for my girlfriend and I. I am usually a big eater.
I had a total brain fart and wasn't thinking when I was tipping and ended up doing over 30% on the machine. But, I don't mind so much. I like supporting mom and pops type businesses.