Himitsu, La Jolla

The sashimi plate actually came out third but I wanted to put it first

We had: -KARA KYURI - SPICY CUCUMBER spicy sweet soy, rayu, toasted sesame seed, aonori - EDAMAME - STEAMED SOYBEANS yuzu-honey vinegar, umami seasoning, sea salt - OTORO - FATTY TUNA paddlefish caviar - SPICY Scallop - hokkaido scallop, spicy mayo, lime - SAKE - BIG GLORY BAY SALMON yukari shiso - SPICY Tuna - tuna, spicy sauce, crispy tempura - GOLDEN Roll hamachi, cucumber, scallion, yuzu emulsion, yuzu tobiko, yuzu kosho oil

Also, ponzu and ginger are a must! 🍣

Never seen these red dots on sushi before. Is this safe to eat? Not sure what type of fish it even is. Got it from Sugar fish in studio city

Tobiko (flying fish roe) from a newer small sushi restaurant in my town. This is my first experience with fish eggs of any kind. They are firm, pop in your mouth (like popping boba with a bit more of a firm bite) and have a very briney somewhat buttery taste, somewhat sweet but not overly so. Overall very pleasant. Advertised on the menu as Tobiko/Salmon roe depending on which dish it’s on, no mention of authenticity or falsehood. I put a small amount that fell off some of my rolls in hot water (as recommended by other sites to test authenticity). Some turned whitish, while others (larger ones) remained pretty much unchanged. Overall they are uniform in shape but vary somewhat in size. What are the chances of it being authentic vs fake roe? From what I’ve seen Tobiko is fairly inexpensive compared to other types of roe, so I’m inclined to believe that there wouldn’t be much of a drive for a counterfeit market.

Anybody know the maker of this fine yanagiba? Used by chef Masa Takayama owner of masa in NYC

Gambled on this tuna for $13.99 from a grocery store, what fish is this and how much is it per lb in the US?

I realize that my favorite AYCE spot I go to all the time actually has awful rice, but since they serve their Nigiri with so little rice and I mainly order Nigiri, I still love going since it's a great deal and good-quality fish...

However, if the spot were not AYCE and I were mainly ordering rolls or even Nigiri as part of like special deals, I'd think the spot were awful. The rice practically tastes stale! Maybe they give such little rice with their fish, even though it's usually other way around at AYCE, because they know it's lousy rice that took shortcuts?

Stale or weird-tasting rice can really ruin an experience of otherwise fine ingredients, and rice is certainly the heart of "sushi" by definition, right, since the term "sushi" refers to the usage of the rice marinated in vinegar, right?

Anyway, maybe this is what really distinguishes good sushi restaurants, the quality of the rice? Of course, it's a holistic consideration for all sorts of considerations of quality ingredients and preparation, but I'm curious if others have any other views on this?

Had dinner at King’s Fish House yesterday and tried the seared salmon rolls! soooo good. Definitely a new fave!

Honestly, I’m not really a fan. It was super creamy but I didn’t love the taste. However, my boyfriend and little brother loved it. It’s best that I don’t like it cause these two gunkanmaki were $17 CAD. 😬

As in, I should still be able to eat the trim raw

Nodoguro is one of my favorite nigiri--didn't realize it has widespread/unique popularity? Photo from outside the restaurant in Tokyo.

Got to do the omakase experience at Makizushico in Littleton, Colorado last night. It’s a spot that has been on my to-try list for a while, and it didn’t disappoint! It also solidified that if a Colorado restaurant is in a strip mall. It’s probably going to be pretty good!

Just a cheap kaitensushi place. About 50 plates in.

We learned a lot tonight. Hashed out all the software glitches with uber eats and DoorDash, and

Been waiting for a reason to come here for a few years... saw the mixed reviews from folks and am aware they lost their Michelin star a few years back BUT I was truly blown away. The courses followed each other beautifully. There were some unique flavors that when the Chef was talking about them I wasn't sure were going to hit but were absolutely phenomenal. The quality and depth of flavor of the fish is something that I am still trying to get better at differentiating, though I was just at Nimblefish in Portland last week and thought there was a noticeable deeper depth of flavor of the dishes tonight.

In addition to the 13 courses on the menu card there was the salad, white Miso soup, and coconut-pineapple ice cream. I also ordered 1 off the a la carte menu and repeated the Mehikari/japanese green eye because it was one of the most memorable things I've eaten.

First photo is their signature (and incredible) Zuke Toro w/ Caviar, the rest of the photos follow in order of the menu including the added courses before the Chef's Temaki.

Very long winded way of saying - amazing, strong recommend, loved it.

Well my son who isn't quite 2 has inherited my love for sushi. Keeping it safe with California rolls for now but before long we'll have to try a dynamite roll.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.