Are there good/bad sushi days in NYC in terms of fish freshness?
Hellow fellow posters, I am in NYC until tuesday in the evening, and wanted to try omakase at one of the really good sushi places in town. I am trying to find out if this would be a bad idea due to fish markets being closed or that kind of stuff, but I'm guessing if these ppl get their fish from all over the world the day probably doesn't matter?
Summary: would monday be a good/bad day to get omakase in say... Kanoyama?
175 2nd Ave, New York, NY 10003
Here is not like in Italy where so many varieties of fish are wild and just out of the water. Also some fish are better after a couple of days than right away, although I never bothered to find out which after a sushi chef at Sushi Yasuda told me. I recently had sushi on a Monday at 15 East and it seemed as good then as it did on a Saturday nine days before. It's just impossible to know the truth as to what happens to sushi: what the chain of custody is; how long it has been kept in plastic wrap; if and when it was flash frozen as it is required to be, etc. I stopped going to Hatsuhana quite a while ago because I perceived that the care and handling of their raw fish turned less fastidious as to what It was used to.
15 East 15th Street, New York, NY 10003
204 E 43rd St, New York, NY 10017
17 E 48th St, New York, NY 10017
I generally have a Sunday and Monday "no sushi" rule.
And, I have my own sort of "95 degree rule." If its that hot outside I'm not looking to sushi. Sometimes that rule may go down to the low 90s too. At those temps you sometimes get to a sushi spot, it can be a very good one, and the sushi just doesn't seem as cool as it should be . . . .