Some chefs also say that toro and chutoro are overrated. The only reason they have it is because customers expect them to have it. But as far as tuna goes Akami(the red, not fatty part of tuna) is the best part. Toro is just fat.
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But it is delicious, buttery, melt in your mouth fat. I loves me some fatty tuna.
Toro and chuutoro are a bit of a crapshoot. Some places will have good ones and some places’ taste no better than the basic stuff. Ootoro should always taste excellent, however (and it had better, at that price). I always finish with a plate of ootoro.
Wow, Yamaguchi-ken is indeed inaka land man. A couple of weeks ago, on the weekend of the umi no hi we went down to Kagoshima, Enjoyed driving around those mountains, kinda remind me of your place. Last sakura season mom came to visit and we went to Hiroshima, too bad I didn’t know you were so “close”.
Where do you train, at home? Cos I had a hard time finding a real gym here (my Gold’s is as good as it gets as a hardcore place!)
[quote]threewhitelights wrote:
Sushi for me can either be done right and be amazing, or I can’t eat it. I’ve walked out of quite a few sushi places because if it isn’t fresh and isn’t well done there is no way I can scarf it down (only food I can’t force) but if it’s done right it’s one of my favorite foods.
As a general rule I always grill the cook when I get there. I ask how often they get fish, how it’s kept, is it local, etc. If it’s good quality, then they won’t mind answering your questions. If not, then you’ll be able to tell and you can pretend you left your wallet in the car.[/quote]
Good plan.
NYC also has some of the best Sushi places outside of Japan. One of my favorite things about the city.
Some chefs also say that toro and chutoro are overrated. The only reason they have it is because customers expect them to have it. But as far as tuna goes Akami(the red, not fatty part of tuna) is the best part. Toro is just fat.
But it is delicious, buttery, melt in your mouth fat. I loves me some fatty tuna.
Toro and chuutoro are a bit of a crapshoot. Some places will have good ones and some places’ taste no better than the basic stuff. Ootoro should always taste excellent, however (and it had better, at that price). I always finish with a plate of ootoro.[/quote]
What is funny is that most places lose money on ootoro. Even at the prices they serve it at. If they served ootoro to break even most people would not be able to afford it. In tokyo you MUST have toro or Tokyoites will not come. And of course Tokyoites are scorned for not knowing sushi because of this. Still somebody is willing to lose money on ootoro to bring in cutomers, so everybody is forced to do it.
What is funny is that most places lose money on ootoro. Even at the prices they serve it at. If they served ootoro to break even most people would not be able to afford it. In tokyo you MUST have toro or Tokyoites will not come. And of course Tokyoites are scorned for not knowing sushi because of this. Still somebody is willing to lose money on ootoro to bring in cutomers, so everybody is forced to do it. [/quote]
That’s interesting. I did not know that. Intuitively, I probably should have, though, as I once watched a documentary here about how crazy tuna fisherman’s lives are. They basically risk their lives every day hunting for these shark sized tuna and their family slowly starves until they find one. When they do catch one, however, that one fish will net them $3000-$5000! (<==if my memory serves correctly).
Once my businesses have grown a little more and I’m making really stable money, I’m going to start ordering multiple plates of ootoro every time I go I’m going to be the most unpopular customer at the shop.
Wow, Yamaguchi-ken is indeed inaka land man. A couple of weeks ago, on the weekend of the umi no hi we went down to Kagoshima, Enjoyed driving around those mountains, kinda remind me of your place. Last sakura season mom came to visit and we went to Hiroshima, too bad I didn’t know you were so “close”.
Where do you train, at home? Cos I had a hard time finding a real gym here (my Gold’s is as good as it gets as a hardcore place!)
Well, if any of you guys are in Washington or Oregon, you should absolutely go. Actually, one of the young chefs with whom my wife and I talked to a lot every time we went there has gone to Oregon to work at one of the stores there. His last name is Tanaka (no surprise there, right?). Really nice guy.
Also, according to that website, it appears my beloved Yamaguchi store happens to be their newest opening.
What is funny is that most places lose money on ootoro. Even at the prices they serve it at. If they served ootoro to break even most people would not be able to afford it. In tokyo you MUST have toro or Tokyoites will not come. And of course Tokyoites are scorned for not knowing sushi because of this. Still somebody is willing to lose money on ootoro to bring in cutomers, so everybody is forced to do it.
That’s interesting. I did not know that. Intuitively, I probably should have, though, as I once watched a documentary here about how crazy tuna fisherman’s lives are. They basically risk their lives every day hunting for these shark sized tuna and their family slowly starves until they find one. When they do catch one, however, that one fish will net them $3000-$5000! (<==if my memory serves correctly).
Once my businesses have grown a little more and I’m making really stable money, I’m going to start ordering multiple plates of ootoro every time I go I’m going to be the most unpopular customer at the shop.[/quote]
I was thinking the same thing, order 15 pieces of ootoro. I don’t think I could stomach that much toro though.
Actually you are missing a zero. 3,000,000 yen(30,000 dollars) for a good tuna. Sometimes more. Unfortuately because they overfish there are less tuna and they are smaller. So I think that has squeezed the toro prices and alot of chefs are grumbling in Tokyo.
What is funny is that most places lose money on ootoro. Even at the prices they serve it at. If they served ootoro to break even most people would not be able to afford it. In tokyo you MUST have toro or Tokyoites will not come. And of course Tokyoites are scorned for not knowing sushi because of this. Still somebody is willing to lose money on ootoro to bring in cutomers, so everybody is forced to do it.
That’s interesting. I did not know that. Intuitively, I probably should have, though, as I once watched a documentary here about how crazy tuna fisherman’s lives are. They basically risk their lives every day hunting for these shark sized tuna and their family slowly starves until they find one. When they do catch one, however, that one fish will net them $3000-$5000! (<==if my memory serves correctly).
Once my businesses have grown a little more and I’m making really stable money, I’m going to start ordering multiple plates of ootoro every time I go I’m going to be the most unpopular customer at the shop.
I was thinking the same thing, order 15 pieces of ootoro. I don’t think I could stomach that much toro though.
Actually you are missing a zero. 3,000,000 yen(30,000 dollars) for a good tuna. Sometimes more. Unfortuately because they overfish there are less tuna and they are smaller. So I think that has squeezed the toro prices and alot of chefs are grumbling in Tokyo.
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mackerel is my favorite sashimi…it doesn’t turn over so fast in a lot of places so quality can be sketchy, but when it’s on and the guy knows what to do with it boy is that one magic piece of fish…beautiful to look @ too and won’t break the bank.
yellow tail is another that i love but that’s one where the difference between fresh and frozen is really like night and day. so many higher-toned flavors of yellow tail get lost when it’s not treated well…
i’m not anti-freeze but like anything else it must be done well. there’s more to freezing a fish than just making a popsicle.
I’m going to be the most unpopular customer at the shop.