Some restaurants even serverolls filled with ingredientslike beef and cheese!
But many can’t pick out the red flags that signal a restaurant doesn’t have the freshest ingredients.
Some of these tips from chefs are common sense, and some may really surprise you!
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The fish should be proudly on display to showcase the vibrant colors and the variety of the offerings.
Supermarket sushi, although being very convenient and popular, would not be very good sushi.
Any restaurants that prepare sushi in the back kitchen should also be avoided.
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Darkwah says to eyeball the cage for cleanliness.
“When I look for sushi restaurants, I want to see fresh fishon display,” Guo says.
“Know when the fish came in.
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“Ask the waiter.
It’s a softball question, and an especially important one when you’re eating raw catch.
Most reputable establishments will get fish delivered every day or two.
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The closer you are to the ocean, the better the quality of the fish.
“On the coast, better options will always be more readily available.
Don’t hold Minneapolis to impossible standards, but don’t settle for less either.
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Just wait until you visit the coast to get your sushi.”
The food has to be appealing to the eye but also to the taste buds.”
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