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| - Meh just about says it for Just Sushi. I really wanted to love this place - it's a three minute walk from where I live.
For a $50+ order, we expected more.
The positives:
The fish was fresh.
The sustainability thing is a nice 'plus' for those who want to do the environment a favour.
The negatives:
The fish cuts were small, thin, and the presentation was just 'ok' The fish seemed 'set' on top of the rice, but it wasn't shaped to it. Perhaps it was because it was a delivery order.
The shiso leaf was a nice touch, but it was bitter/not fresh. This could be a supply, storage, or seasonal issue.
The rice was bland. Sushi rice is an art. Sushi chefs spend years just perfecting this. Just Sushi's rice tasted like plain, unseasoned rice. The white rice had no flavour whatsoever, and the purple rice, although somewhat flavoured, was not so great in terms of complementing the fish that lay upon it. The texture was too firm, but this is merely a personal preference.
Just Sushi: You are in my neighbourhood and I'd love to see you succeed. I have lived in Japan for 10+ years, so I feel that I probably know sushi better than the average connoisseur, as I've eaten in cheap 'kaiten sushi' basements in Japan, and I've also eaten at the top sushi restaurants throughout Tokyo, Sapporo, New York, Hawaii, and various other locations.
Please research how to make great sushi rice. It should be slightly salty, slightly sour, and slightly sweet. It is an art. If nothing else, please Google how to make sushi rice and you'll find a plethora of information available. I make sushi rice at home, with organic white short grain rice from a common grocery store, with salt, organic white sugar, and rice wine vinegar from the same location, and it has a fabulous taste that has received rave reviews. It's difficult to get it perfect, but it is certainly not difficult to get it close to good sushi rice. Sushi isn't about cooking a pot of rice and squeezing a blob of it together and throwing on the fish.
If you are going to make the portions as small as you do, please compliment the diner with miso soup/seaweed salad.
Your ginger (Gari) is good, but a little too sweet. Toning down the sweetness will allow for the more subtle flavour of the ginger to be realized. It will also allow the ginger to serve its purpose; cleansing the palate and reducing the risk of bacteria-causing upset stomachs.
Good luck, and thanks for reading this. Best of luck in the future! We may try you again at some point, but for now we'll likely continue to make our own sushi or order at a location that is less sustainable, but more filling.
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