What makes New York's sushi better?
- munchabunch Feb 25, 2002 10:58 AM
Recurrent themes in past sushi threads are that Japanese food is bad here and sushi is way better in New York. Just what exactly makes the difference? I like much of the Japanese cuisine I've tried here, but I have nothing to compare it to.
There is at least one very good Japanese restaurant in the Boston area: Sushi Island in Wakefield.
What makes the NYC restaurants better? I could speculate... A critical mass of patrons helps them keep a wide selection of ingredients consistently fresh. Not to mention that a large population of Japanese natives includes more trained sushi chefs than a smallish city like Boston has to offer. Somehow, some combination of things is resulting in a lower chef-to-patron ratio, which means the fish is warmer, the rice colder, the sushi bar shorter, and the number of tables larger.
The quality of Japanese restaurants in NYC pales, though, when compared to San Fancisco -- probably for the same reasons.
Try Oishii too. I recently moved to Boston and have been majorly underimpressed with most sushi places here. Just went to Oishii today and was blown away. Great sushi (very large and fresh), incredible maki (interesting selections, rice is perfect texture and temp) and the chefs are hilarious. Be sure to try the Torch maki. The hand rolls looked incredible and the Alligator maki (shrimp tempura inside, unagi, tobiko, avocado outside) was beautiful. The address is 612 Hammond st (off of rt 9). They're closed monday. We found out the hard way...
Unfortunatly, its true. I used to live in New Jersey and I do miss the steller sushi I used to get in NJ/NYC area that I can't find around here. :-( Alex explaination most likely sums up the reason. However, I've seen great things on this furom about a restaurant called Oishi somewhere in Chestnut.