1 upvotes, 1 direct replies (showing 1)
View submission: Chef’s Omakase
It's actually from a decently high end place here in Nagoya.
That's the thing about nigiri, unless you really know about the fish, they can all look roughly the same.
But if you are in the U.S, I can say with confidence that no place would have anago and chuutoro as part of "basic order" haha.
Comment by Infamous_Ad_6793 at 03/02/2025 at 21:38 UTC
4 upvotes, 1 direct replies
I was commenting on overall knife work, presentation, and very “basic” choices of fish and serve.
Though Omakase in the states tends to be thought of as Michelin star-like experiences. So that’s not particularly fair on my part. Additionally, those could be the best tasting pieces I’ve ever had. No way for me to know.
Mid looks like chu, right looks like o but you’re right, pics rarely do sushi justice.
Edit: that link pic looks amazing. And it looks like real wasabi. But that’s a little harder to tell.
