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Sashimi

I am starting another round of a "modified" paleo diet for a while. During this time, I would love to gorge on some good sashimi, since white rice is verboten. Plenty of posts on the board about where to get good nigiri, but not much about about sashimi. Thanks in advance.

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  1. I think probably any place that you previously found to have great sushi should be able to serve great sashimi, and you can probably name all the places I'm going to name anyway (IIRC you haven't had the superlative experiences at Shunji that I've had, so I won't recommend that). I can't think of any place where I would say the sashimi particularly stood out over the sushi.

    14 Replies
    1. re: TheOffalo

      When Asanebo first started they were more of an izakaya meets ippin-ryori with a strong basis in small plates and various sashimi. Hence ......

      Nishimura used to be huge on sashimi. But did it fold ????????

      And then there's always Matsuhisa for his sauced sashimi dishes.

      Damn. Now I want an omakase composed solely of sashimi.

      And that ain't no joke.

        1. re: kevin

          The sashimi and sushi lunch special at kiriko is good. 10 bucks more I think than just nigiri.

          1. re: kevin

            My one trip to Asenebo a long time ago did not result in any memories that I carry today. However, I don't know how I have spent my entire life as an Angelino and not experienced Matsuhisa yet - I even live spitting distance from the joint. Two of the saving graces of a low-carb diet are vinegars/acids and chilies. I might have to make the splurge.

            1. re: djquinnc

              there you go….

              Matsuhisa.

              CASE SOLVED.

              next question.

            2. re: kevin

              Try Matsuhisa's tiradito and new-style sashimi.

              A lot of the K-Town sushi dens offer more generous cuts when you order sashimi.

            3. re: TheOffalo

              FWIW, some neta do not make good sashimi; neta is designed to be complemented by the texture of the rice, while sashimi has to have texture sufficient to stand up for itself; you don't have uni sashimi for example. if anything the sashimi might be better if the place serves indifferent rice. but i'm not so sure gorging is the approach i'd take with good sashimi; a chef's choice of sashimi is still going to be more about balance/contrast of texture than about volume.

              1. re: barryc

                I agree that some neta are not ideal for sashimi. I was more talking about quality of the fish itself; if a place sources high quality fish for their nigiri then it should follow that their sashimi would also be of high quality.

                So my last sentence in my comment above probably should have said, "I can't think of any place where I would say the quality of the sashimi fish particularly stood out over the sushi fish." Almost seems silly to say since (when dealing with fish that are suitable for both sashimi and nigiri) a restaurant likely isn't keeping separate sashimi and nigiri fish (maybe saving different cuts for different purposes though).

                Not sure what your mention of volume/gorging is in reference to, unless that's directed at someone else.

                1. re: TheOffalo

                  I used the term "gorge" in my original post. Anticipatory starvation, I suppose. :)

                2. re: barryc

                  On numerous occasions I've been served uni sashimi by different itamae at very good sushi-ya here in Los Angeles. Sometimes the uni was solo or belted with nori or served on a shiso leaf, all sans rice. Back in the day my favorite places would start me off with a selection of sashimi which later on in the same meal would be offered again as neta (different knife work). mmmmmmm.

                  1. re: yinyangdi

                    Shunji's uni and kawagishi toro sashimi from a while back.

                     
                    1. re: TheOffalo

                      I really really really really really want that.

                    2. re: barryc

                      Plenty of uni sashimi served in little wooden half barrels with shredded daikon propping it up. Izaykaya staple.

                  2. Go to Shunji. And just tell him all sashimi.

                      1. Go to a Japanese market (Mitsuwa, Marukai, Nijiya) and buy for a lot less than you'd spend at any restaurant. Just make sure it's sashimi grade (usu accompanied by a small packet of wasabi) and not just any raw fish.

                        2 Replies
                        1. re: OCAnn

                          I think that's a good idea too. Though some fish don't come ready to eat as sashimi at markets. I think the OP saying in another thread that he really likes aji, and I think because it's a small fish that probably needs to be filleted fresh, I don't think I've seen it as sashimi (maybe for cooking).

                          1. re: OCAnn

                            Great idea. However, the temptation to make a bee-line to Hannosuke would be very, very tempting!

                          2. Katsuya in the valley. They have sashimi that's pretty good.

                            1. Most Korean Seafood places in K-town serves set sashimi dinner that include a variety of raw fish or as most Korean prefer it with just raw halibut as the main dish served with live seasonal seafood such as abalone, sea urchin, sea cucumber, lobster, octopus and penis fish along with an abundance of side dishes and cooked seafood dishes. Very little carb is involved. Best enjoyed with copious quantities of soju.