In addition to freshness, simplicity is also key when it comes to sushi quality.
Skill set says devotion to the craft and can be told by just a single piece of sushi."
“Never order any spicy appetizers,” he says.
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He also suggests skipping anything with imitation krab (“because yuck!
“One, it comes out fast and you could start eating immediately,” says Mouzakes.
“Two, these simple items tell you a lot about the skill of the chefs.”
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Leslie Danielis another chef who shuns added spices and sauces when it comes to sushi.
Instead, Daniel recommends opting for an omakase-tasting menu experience.
Aside from spicy sauces, another red flag to look for is slowness.
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“Never order anything from a slow sushi restaurant,” he says.
This same theory applies to pricingand in this case, cheap does not equal better.
Troy Guardlooks for the same indicators.
The chef also adds that he typically avoids fried or hot sushi dishes.
Of course, sometimes there can be such a thing as too simple, like steamed edamame.
So saysAdonay Tafur, executive chef ofOsaka Nikkei Miami.
“Going out to eat is already an investment of time and money.
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The same overly simplistic strategy applies to other menu items at sushi restaurants, like mediocre maki.
Sushi rolls tend to fill me up quickly.
Instead, I enjoy ordering a variety of items from the menu.”
