Markers of a Good , Sushi Restaurant.
HuffPost spoke with sushi chefs to find out what makes a good, and bad, sushi establishment.
Sushi Rice.
Expertly prepared sushi rice retains its delicate, fluffy texture.
The seasoning is perfectly balanced with a touch of sweet, tart and brininess.
It is served at about 37 degrees Celsius ― body temperature, Hidekazu Tojo, the chef at Tojo’s Restaurant in Vancouver, via HuffPost.
Bad sushi rice would be "undercooked, too sweet, too salty or too dry.".
Seafood Quality.
If the server or chef highlights seasonal sushi in addition to the menu, that is a good sign for the sushi program, Masaharu Morimoto, who owns Japanese restaurants around the world, via HuffPost.
Warning signs for poor fish quality are things like discoloration, browning and a lack of firmness, Elijah Lehrer, sushi chef and vice president of culinary at Bamboo Sushi, via HuffPost.
Chef Skill.
Skillful sushi chefs can also indicate a good sushi restaurant.
Fresh grating wasabi for some sushi courses is a good sign here.
Describing each piece of fish in its Japanese and English name shows the attention to detail there, too, Masaharu Morimoto, who owns Japanese restaurants around the world, via HuffPost.
“Poorly made sushi shows a lack of passion and good training,” Morimoto said.
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Price.
Good quality seafood comes at a cost, and unfortunately, costs continue to rise.
Offering sushi at very low prices suggests that the restaurant may not be sourcing high-quality ingredients, Hidekazu Tojo, the chef at Tojo’s Restaurant in Vancouver, via HuffPost.
The experts say cleanliness and hospitality are also things to consider, just as you likely would with other food establishments
