Tuesday nights are sushi nights, so we go out then.
I've actually always been a big fan of seafood. Sushi is one my favorite things.
I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!
I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn't been cooked.
People forget that in early 1970s, there were 3 sushi bars in New York City. Three. Three. Think about that. Now, there is sushi in... I've eaten it - there is sushi at gas stations in Middle America.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
You'll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
In places where people read hardcover books and eat sushi, they're not signing a five-year-old up to tackle another five-year-old.
I had eel at a sushi bar once; it's disgusting. I thought it was chicken. It looked like chicken. It was brown and looked delicious, and I was like, 'That looks safe.' It wasn't.
