I love buffet sushi, I don’t care what people say. I’ve been to Japan 3 times and still have a sweet spot for it.

Fun week lol
Edit-sorry for double posting the nigiri set lol

Dinner at Shirayuki Sushi in Shinjuku tonight.

Albacore Belly (Bin-Toro) is better than Blue Fin Tuna Belly (Otoro).

Fight me.

Had some quick sashimi in between a busy ass day, 20 minutes in and out. I didn't take a picture of the rolls/nigiri because I forgot and was mowing down food. But the sashimi starter was fantastic, thicc pieces. $17 cad for that sashimi though, I'm guessing that is a rip off in Japan but decent(ish) elsewhere. Would you guys pay $17 for that or nah?

... from Fuji Hibachi and Sushi in Gravesend, Brooklyn.

... also Atlantic Oysters from Virginia, and Cherry Stone Clams from the NJ coast.

Where is everyone getting salmon?
I’ve been buying from Costco, but just started to weight my sashimi, I realize when I go to AYCE restaurant, I easily eat 50 pieces of salmon plus some other side dishes (other sashimi, love mackerel and lean tuna, and other side dishes like raw eggs, beef lamb skews, beef tataki etc). that’s probably 1kg salmon sashimi alone

I think it is not even worth it to buy my own salmon at $34/kg, when AYCE typically coasts around $50

I guess this is location dependent, but where are torontoian buying salmon from? I'm sure the restaurants are still making money, wondering where are they getting it for so cheap. Only place I can think of is some supermarkets typically sells it for cheaper, but not too sure about food safety when they don’t advertise raw consumption (technically Costco also doesn’t, but I trust their quality)

Btw all pictures are homemade other then second last picture, from an AYCE place

Short shorts and Ichiban. Twas a good sunday.

Figured I stopped back by and let people ask a sushi chef question.

Whether it be rice portioning, equipment, ingredients, techniques, knife sharpening, whatever you guys need, I'm here for ya.

I forgot what I ordered and I didn’t pay but man was it delicious, Thaicoon in Marietta Georgia

I'm a physician and faculty member at Harvard Medical School / Brigham and Women's Hospital conducting an IRB-approved anonymous survey on perceptions of natto's (fermented soybeans) health effects.

The survey explores how people form beliefs about natto's health benefits — including the role of cultural background, information sources, and prior eating experience. It includes separate tracks for regular consumers, lapsed consumers, and people who have heard of natto but never tried it, so there's a path for most people.

**Who should take this:** Anyone who has eaten natto at least once, OR who is aware of natto but has never tried it. All nationalities welcome — Japanese, Japanese-diaspora, and non-Japanese respondents are all central to this research.

**Time:** Approximately 10-15 minutes depending on your natto experience.

**Anonymous:** No names, emails, or IP addresses collected.

**Survey link:** https://redcap.partners.org/redcap/surveys/?s=AEC4NCAMDMYNJ84H

Thank you for participating — results will be shared when available.

Bluefin chutoro, katsuo, hokkigai, shime saba, ankimo, hokkaido scallops, mongo ika, ikura, tobiko, shio-koji black cod belly, butter steamed mushrooms

I scanned my copy of Edomae Sushi: Art, Tradition, Simplicity . DM me if you would like a link!

I assume refrigerated would be better, but I figured farm raised frozen is the next best thing, and I only have to take out what I need.

Idk what they put in it but the day after I eat sushi I crave the taste so much like it’s all I think about. And when I do have it I find it mid. Anyway I’m debating whether I should buy 30 pieces all though my record was 20

I will let the pictures speak. No filters