Quote:
Originally Posted by nova9
i didn't want to say anything, but since you broke the damn on that, I hated Tsunami Sushi too. So many other places nearby like Oysi Oysi or Nikko (which was closed).
|
I would beg to differ. the way they cut the sushi accentuated the texture of the fish. They had a nice fish roe sushi (not masago, but more like ikura (larger eggs), which IMO is harder to find) if you went there frequently, there were 2 master chefs that took turns working the majority of the time while overseeing the junior chefs ( one was bald and had a mustache, the other not bald, both japanese). it is hard to escape scrutiny when you are prep'ing food infront of your customers, and when they did proportion larger cuts of fish, they discarded a lot of the less-desirable parts of the fish
the boats, although kitchy, did take
cues from japan.. since the bubble burst in japan, similar restos in japan took a downmarket turn, but this place kept its boats. a nearby resto in the basement of the manhattan apts on thurlow (?ichiban) also had a mechanised converyor belt, but they had farmed fish, plastic 'sneeze covers' on the plates and overall less care and thought was put into the sushi. IIRC, they removed the belt and just put in tables a few years ago.
all in perspective, the boat motif did rely on novelty as part of the appeal, but appeal it did add. That the sushi was better that the richmond variety was just a bonus..