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typical sushi roll order

On a typical night out at ur fav sushi bar how many and wat kind of rolls do you yourself eat(no including other dining companions) i usually order a large veggie roll and sashimi roll with spicytuna, avocado, crab, salmon, and albacore wrapped ni cucumber and want to get an idea if this is a normal size dinner, alot, or a little.

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  1. Last night two of us had:

    Four crab shumai
    One order (two small pieces of fish) of broiled marinated sable.
    Sashimi plate (14 pieces)
    Yellow Tail & Scallion Roll (6 pieces)
    Eel & Avocado Roll (6 pieces)
    Two pieces of medium fatty tuna, eel and yellowtail sushi, one piece uni sushi

    1. An order of edamame (for two of us).
      For me:
      Miso Soup, Spicy Tuna roll, Yellowtail and Scallion roll and either a California roll or some other veggie roll (avacado, asparagus, sweet potato).
      For lunch, I usually just get the soup and two rolls.

      1. for two (give or take):
        miso soup, shumai or miso-glazed eggplant
        6-8 pieces of sashimi (salmon, hamachi, tuna, striped bass)
        yellowtail-scallion roll
        some spicy tuna concoction (for her)
        fluke-mint-sesame/chile oil roll (for me)
        2 toro sushi
        2 pieces of tomago sushi for "dessert"

        1. At a typical sushi bar, I never order gaijin rolls; I don't want to offend the itamae/owner. So I go with nigiri (toro, hamachi, sake, amaebi, ikura or whatever else the itamae recommends) or on a rare occasion, tekka maki.

          I'll leave my dining companions to order the rolls...and maybe I'll have a bite.

          15 Replies
          1. re: OCAnn

            yeah, it seems that the sushi industry in america is being offended all the way to the bank...

            1. re: aklein

              I recently tried a 'spider' roll and found it very delicious. Previously, my favorite was the roasted salmon (or shark, I can't remember!) skin roll. I find that I can't eat more than two, though.

              1. re: aklein

                LOL. If they're doing well, good. But like the article says (http://chowhound.chow.com/topics/567068), hard core sushi-yas disdain gaijin rolls. While I like them (gaijin rolls), I prefer to enjoy the itamae's knife skills, the selection of fresh fish (nigiri) and conversing in broken Japanese when sitting @ the counter. At the counter, as in Japan, it's all about respect.

              2. re: OCAnn

                How can ordering something off the restaurant menu be offensive? If you asked for pizza at a sushi joint, that'd be one thing...

                1. re: mogo

                  How? Probably because the itamae I had said that the "gaijin" rolls (the non-Japanese, "fusion" stuff like the California rolls) don't require particular training...and those rolls aren't Japanese. The Japanese itamae pride themselves on selecting fish, their knife skills and perfecting the rice. Most people just don't get it.

                  The sushi-ya I frequent has 2-3 itamae. One doesn't mind making spicy tuna rolls; he's the owner and understands that it brings novices into sushi in some form and that it makes him money. The other from Tokyo despises making anything not sashimi or nigiri; he is "proud" of his training and grumbles when he has to make what the owner put on the menu to appease the masses. He's not the owner, so it's not his call. If you see from the link above, there's an article about certain itamae-owners make you eat what they give you; you have no say in the matter.

                  It's like asking a famous photographer to use a polaroid, a classical pianist to showcase their skills by playing chopsticks, or a great chef to make microwave popcorn. It's insulting. These are hyperboles, but that's my take on it.

                  EDIT: See this post/thread: http://chowhound.chow.com/topics/5670...

                  1. re: OCAnn

                    Wow. I have no sympathy for such sentiment. If someone is going to be taking my money for a service, I expect it to be delivered with a smile--not with a lecture about my plebian tastes. That just smacks of poor customer service. If a service is offered, it should be done well. If it isn't done well, then you either get rid of the service or get rid of the people who are underperforming.

                    I have real issues with poor service as I am a business owner myself. Customers are everything, and it really doesn't take much to do right by them.
                    There are more diplomatic ways to educate the customer.

                    1. re: OCAnn

                      If a famous photographer offered to use a polaroid, a classical pianist offered to play chopsticks, or a great chef offered to make microwave popcorn, and I wanted any of those items, I would have no problem ordering those.

                      It's a tragedy that there isn't more room in America for traditional sushi, but I think that's beside the point.

                      1. re: saltz

                        Yes, I would whole-heartedly accept anything OFFERED by a great master too!

                        But ASKING for something they considered beneath them, well, I personally wouldn't bother to go there.

                        1. re: OCAnn

                          I guess I just find it bizarre. I can almost see this as a Monty Python sketch!

                          1. re: mogo

                            I'm thinking more along the lines as Samurai Deli!

                            I think all you people have valid points one way or another. I feel its a cultural thing mixed in with a bit of sushi snobbery.

                            As a business owner I can understand how you might be offended by an employee's refusal to perform a 'normal' task in performing their duties.
                            But I can see it happening all the time and its not restricted to sushi; maybe order a bottle of Crystal and ask the sommelier to mix it with some OJ, extra pulp. Some wine stewards might be offended and refuse to do it. Maybe ask a diner line cook in the midwest to crack a raw egg on top of your fried rice - he might just say no, that its unamerican.
                            Hell, I just saw a program where the owners of a hot dog joint refuse to put ketchup on the dawgs...

                            "There are more diplomatic ways to educate the customer." I think is key. Not that anyone necessarily wants to insult a master, just they aren't better educated.
                            Its also a two way street: the master should know that he is serving heathen who maybe don't have a clue, so getting offended is akin to getting steamed by a child making an innocent observation.

                            Just my 2c...

                          2. re: OCAnn

                            Since those rolls are on the menu, the resto is offering to make those rolls, and the chefs employed there should be willing to do it otherwise not accept the position. It's not like you'd be ordering some not-on-the-menu pb&j handroll or anything like that.

                            1. re: akq

                              True, true, but with human nature being what it is, ego always enters the equation...

                              1. re: akq

                                Although the itamae doesn't like to prepare American rolls, he does make them. He doesn't have to like it. But it's a boon for Mr OCAnn & me; we commiserate with him and he thanks us by bringing us something off-menu that the chefs create/eat for themselves.

                                It may not be great customer service, but maybe it's their way of reducing come-backs since they have hour long waits? Recall the Soup Nazi from Seinfeld; if you don't like the service, don't patronise them.

                      2. re: OCAnn

                        the owner is never insulted by you ordering what s/he is offering. if s/he was going to be offended s/he wouldn't sell it. a restaurant is a business 1st and foremost. owners are never offended by paying customers paying them.

                        1. re: thew

                          On another thread, there's a discussion that owners do things like offer fusion rolls--in some cases begrudingly--b/c it's good for business and not b/c they want to.

                          Never say never....

                      3. I almost always get salmon nigiri and a salmon or tuna roll! Love salmon sushi.