Originally Posted by C's Bimmer' post='497466' date='Nov 21 2007, 01:39 PM

I have to chime in here, since I truly believe I'm one of the rare sushi conneisieurs that still exist these days. I'm kind of like a Samurai, in the sushi sense.... Hahahaha (not really kidding though).

First off, for all you NY'ers - check out this...

http://www.epicurious.com/images/sushispre..._epicurious.pdf

It's called the Sushi Spreadsheet. Yes, it's completely subjective, but it's a pretty good rating. I've pretty much been to all the top 20 bars on here. I haven't been to Masa's in the Time Warner building because Omikase for 2 people, plus tax, tip and sake runs around $1000 - $1200. Currently, it's considered the most expensive restaurant in the country. It also happens to be right next door to Per Se (for those that know the French Laundry in Napa, this is Thomas Kellers other restaurant).

As for the others, I've been to Morimoto's, Nobu, Matsuhisa's, Sasabune none of them come close to Sushi Yasuda or 15 East, here in NY. Now if you're a roll person, this doesn't apply. I don't eat rolls. That's novice stuff. I eat the most exotic, rare fish available, regardless of price.

When you eat at Sushi Yasuda, Jewel Bako or 15 East (same owners as Jewel Bako) you do Omikase at the bar. There's no soy sauce trays and there's no soy at the bar. You get a "finger" napkin in a little tray and you eat piece by piece, as it's served, with your fingers. You invert the fish, fish side down on your tongue and enjoy.

These places also do not have the glass sushi bars. Instead, they keep all their fish in bamboo boxes with a variety of cuts of fish. For example, when you arrive, they will display the fish in the various boxes. In the first box, they may have 7 different kinds of SILVER fish. Yes, that would be "Silver fish". In another box, there might be 8 different cuts and types of Tuna. In another, there might be 11 different kinds of white fish. In another, there will be 7 different types of Salmon. They'll have 3 varieties of Uni (Sea Urchin). They'll have your Sayori, Aji, Kohada and all the other true Japanese delectables that your rarely find at most sushi bars throughout the US.

I've spent time in LA, Seattle, Denver, Chicago, lived in SF for 8 years and grew up in NY. I've been to most of the top rated bars out there and nothing comes close to some of the spots in NY.

I've also had the very rare opportunity to eat real Tiger Blowfish, also known as, Fugu. For those in NY that are interested in trying this, Akura in Manhattan serves a tasting of Tiger Blowfish (not Northern Blowfish. Tiger Blowfish can kill you. Northern will make you sick). I believe their tasting is $79/person, which is a very good deal. It's probably one of the best deals in the country.

Now, as for price, well that's another story... I was at Yasuda 3 weeks ago with my wife. $480 was the bill for just, her and I. I was at 15 East last weekend...$520 for her and I. Yes, it's very steep but if you want the best, you gotta pay to play.

Originally Posted by ImSort0fABigDeal' post='497468' date='Nov 21 2007, 04:43 PM

Damn Baller..adopt me

Originally Posted by C's Bimmer' post='497472' date='Nov 21 2007, 01:53 PM

I do not F around when it comes to this cuisine. After college, I almost did an apprenticeship at a sushi bar in Colorado. I decided I liked eating it, better than making it.

S - When you come to NY, we could do a little tasting if you want... We could keep it simple and don't have to go overboard (although that's very hard for me not to do. Hahahah!), but I suggest trying some of the spots I mentioned.

Originally Posted by C's Bimmer' post='497472' date='Nov 21 2007, 01:53 PM

When you come to NY, we could do a little tasting if you want... We could keep it simple and don't have to go overboard (although that's very hard for me not to do. Hahahah!), but I suggest trying some of the spots I mentioned.

Originally Posted by C's Bimmer' post='497466' date='Nov 21 2007, 07:39 PM

I have to chime in here, since I truly believe I'm one of the rare sushi conneisieurs that still exist these days. I'm kind of like a Samurai, in the sushi sense.... Hahahaha (not really kidding though).

First off, for all you NY'ers - check out this...

http://www.epicurious.com/images/sushispre..._epicurious.pdf

It's called the Sushi Spreadsheet. Yes, it's completely subjective, but it's a pretty good rating. I've pretty much been to all the top 20 bars on here. I haven't been to Masa's in the Time Warner building because Omikase for 2 people, plus tax, tip and sake runs around $1000 - $1200. Currently, it's considered the most expensive restaurant in the country. It also happens to be right next door to Per Se (for those that know the French Laundry in Napa, this is Thomas Kellers other restaurant).

As for the others, I've been to Morimoto's, Nobu, Matsuhisa's, Sasabune and none of them come even close to Sushi Yasuda or 15 East, here in NY. Now if you're a roll person, this doesn't apply. I don't eat rolls. To me, that's novice stuff. Am I being snobby? Maybe, but I am talking about fish and quality and a way of eating it that will blow your mind. As for me, I eat the most exotic, rare fish available, regardless of price. It's one of the very few things I'm willing to plop down a load of cash on.

When you eat at Sushi Yasuda, Jewel Bako or 15 East (Head Chef from 15 East was former chef at Jewel Bako) you do Omikase at the bar. There's no soy sauce trays and there's no soy at the bar. You get a "finger" napkin in a little tray and you eat piece by piece, as it's served, with your fingers. You invert the fish, fish side down on your tongue and enjoy. You can accompany it with real, fresh grated wasabi (not the paste), but the chef prefers if you eat it straight, as he's made it for you. For those that know, some fish requires soy and others do not.

These places also do not have the glass sushi bars. Instead, they keep all their fish in bamboo boxes with a variety of cuts of fish. For example, when you arrive, they will display the fish in the various boxes. In the first box, they may have 7 different kinds of SILVER fish. Yes, that would be "Silver fish". In another box, there might be 8 different cuts and types of Tuna. In another, there might be 11 different kinds of white fish. In another, there will be 7 different types of Salmon. They'll have 3 varieties of Uni (Sea Urchin). They'll have your Sayori, Aji, Kohada and all the other true Japanese delectables that your rarely find at most sushi bars throughout the US.

I've spent time in LA, Seattle, Denver, Chicago, lived in SF for 8 years and grew up in NY. I've been to most of the top rated bars out there and nothing comes close to some of the spots in NY. When I was 3 years old, my parents would take me to sushi and we always sat at the bar (I was on a booster seat of course). People would look over at my parents and be amazed at some of shit I would eat at that age.

I've also had the very rare opportunity to eat real Tiger Blowfish, also known as, Fugu. For those in NY that are interested in trying this, Akura in Manhattan serves a tasting of Tiger Blowfish (not Northern Blowfish. Tiger Blowfish can kill you. Northern will make you sick). I believe their tasting is $79/person, which is a very good deal. It's probably one of the best deals in the country.

Now, as for price, well that's another story... I was at Yasuda 3 weeks ago with my wife. $480 was the bill forthe two of us. I was at 15 East last weekend...$520 for her and I. I don't frequent Jewel Bako much, as I think Yasuda and 15 East are better. As for the prices, yes, it's very steep but if you want the best, you gotta pay to play.

Originally Posted by Alex.br' post='497537' date='Nov 21 2007, 08:58 PM

I will spend 5 days in NY. I'm looking for restaurants with excelence sushi bar plates that could affort 100/200 seats. I will try to visit at least 5 different restaurants in NY. You are an expertise in japanese food. Wich one do you prefer, sushi or cooked/grilled food? Did you already eat jellyfish and shark sushi?

Originally Posted by C's Bimmer' post='497636' date='Nov 22 2007, 05:00 AM

PM me your cell and I will tell you where to go. I'v eaten it all my friend. Ask the CCH crew. They know what a foodie I am.

Originally Posted by vegastrashed' post='497451' date='Nov 21 2007, 07:19 PM

Why don't you plan a mini-meet for either 12/29 or 1/5? If I recall, Alex will be in LA from 12/5 - 1/7. E60 and sushi sounds great! Wish I can be there. Hell, I might just fly in if there's a meet on 1/5.

Originally Posted by Alex.br' post='506139' date='Dec 12 2007, 09:05 PM

I had just booked a table at Yasuda on 12/22.