![]() Without a wide knowledge of Japanese cuisine, undue trust in amateur online reviews, or money to burn on trial and error, discerning a good enough sushi restaurant from an excellent one can be a challenge. Manhattan is flush with spendy omakase spots, and you can still find good sushi à la carte, too. Also known as, “chef’s choice” omakase typically consists of fish flown in from Japan, curated by a highly trained chef, and served tasting-menu style at an intimate counter. The wildly popular 2011 documentary Jiro Dreams of Sushi is owed some credit for foodies’ newfound interest in omakase. Even all these years later, three-roll lunch specials abound in Japanese joints citywide, and a package of California rolls is easier to encounter in a bodega fridge than Four Loko (RIP).īut good sushi? That’s a category onto itself. I like everything Japan has to offer, including its culture, food, and people, and I look forward to sharing my experiences with you.New Yorkers first seemed to catch an obsession for sushi around the late 1980s and ‘90s. I am fortunate enough to visit Japan every summer, so I am very familiar with Japan. In my free time, I enjoy hanging out with my friends, playing basketball, and exercising. Hello, my name is Ryan, a second-year business administration major at the University of Southern California.
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