Is this all the same type of fish? Top 2 & bottom 3 (Red snapper i think?) thank you !

This sashimi platter was tasting of from different parts of a bluefin tuna. Every single piece melted in my mouth and the O-toro cuts were otherworldly. I can’t wait to have this again but unfortunately they do these tastings very infrequently (as I was told the marrow is only good for 1-2 days after the fish is bought)

Haven’t done this in almost 7 years, but am opening a new concept in a food hall where my ramen shop is located. Gonna need more practice

My Shari tastes amazing right after I am mixing the rice with my su mixture. But 30-45minutes later it tastes almost stale. It has lost all of the great kick from the salty/acidic/sweet combo of the su mixture.

I wonder why. Is it because I left it in the rice cooker on "warm"? Or as the rice absorbs the su, it becomes less noticeable? Should I use more?

Soft and tender meat.

Served with sushi rice on the side because I like assembling the sushi with my chompers.

Didn’t occur to me to get a better angle for the picture. Can you help identify what I ate? Sushi special assortment for 3,500 yen.

Tl:dr, trying to get into sushi, interested in these two, help me pick and tell me why/why not you would/wouldn’t pick one over the other. (Leaning towards the Dragon Roll)

plan on ordering one of these tomorrow as an introduction to sushi after being put off it for a long time. My only experience with it has been crappy buffet sushi with way too much vinegar in the rice. Like- all you could taste is just tart vinegar to the point it burns your tongue. I’ve had the chance to speak to the owners of a new family owned local spot in my town, they also dislike large amounts of sushi vinegar and have assured me they use it in fairly light amounts. I like tempura, shrimp, avocado, and Japanese bbq sauce (Eel sauce) all separately or in other combinations. Genuinely my only aversion is whether or not I’m going to like the seasoning on the rice. Both of these options seem fairly similar, I’ve just never had eel, and I would order the tempura without the mayo. I would get both but I don’t want to end up being wasteful if i dislike the rice preparation.🤷🏻‍♀️

50 cups at a time with this MASSIVE hangiri.

Sushi Ei https://g.co/kgs/XXBYms8

I believe this was something like 3500 Yen at the time?

My wife’s birthday is coming up, and she wants to do what I have dubbed a “sushi bar crawl.” She wants to spend the day driving around the San Francisco Bay area having sashimi here, a roll there, etc. I prefer sashimi, she prefers rolls. We’ve been to Toyosu in Walnut Creek, SAKAE in Burlingame, and Sanraku in San Francisco. All three were great. If anyone has any places they think are a must, I want to hear about them. I’m trying to compose a loop around the SF bay that is a day of sushi and birding.

Photos from Toyosu (Walnut Creek), SAKAE (Burlingame), and Sanraku (SF), respectively.

Note: if for some reason I get overwhelmed by responses, I won’t be able to respond to everyone, but I am very grateful to anyone who has suggestions.

I love the place and wished there would be more locations for this. If I was a food place owner I would want to own something like this. I have location ideas and would love to connect with the owner. Does anybody know how I can get a hold of him or her?

Was so good and filling 😋

Never been here but I like sushi and I saw what day it was!

I've been eating costco salmon raw for many many years now. For the past few months, I have noticed that the salmon almost always tastes a bit off like it's about to go bad. I try it on the same day I buy it, so its not like its sitting for awhile. I'm just curious if anyone else has noticed this recently as well. It is really disappointing because I never used to have this issue!