re: Sushi restaurants in the United States

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That's fricking sad and disgusting at the same time.

If I'm going out to eat sushi I want it raw, not covered in crunchy bullshite.

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Do these sushi places you speak of not have ANY raw selections? Also, are you saying it's a bad business model to cater to your clientele?

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I hate the places that feel the need to deep fry everything on the menu.

I had one owner tell me that deep frying the majority of their stuff is due to being in the South and needing to do it to keep his restaurant afloat.

That's fricking sad and disgusting at the same time.

If I'm going out to eat sushi I want it raw, not covered in crunchy bullshite.

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We've been very successful at asking them to serve us the fried menu items raw. If we see a fried roll that looks very tasty, we just ask to not fry it and they turn out pretty good.

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I wonder how sushi Yama in BR would stack up nationally.

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They'd be pretty high % wise but there are so many places who knows where they would rank

I eat high end sushi whenever I get the chance. Unless it is a major metro area, the sushi is going to be average. The reason being that great sushi is not cheap and cheap sushi is not great.

I prefer traditional preparations compared to the hipper, modern places like Uchi, Kata Robata, MF Sushi and Umi. I talked to the chef at Sushi Hayakawa in Atlanta which is a higher end traditional place and he said the costs of premium product makes it so that it is really difficult to operate in a city without a huge number of people eating on expense accounts.