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| - When sushi is your favorite food in the world, you would expect that trying to find a new favorite sushi bar (because the old one broke your heart) would be exciting - right? First of all, it's supposed to be hard to find "bad" sushi. After all, if the fish is fresh the only factor left should be the rice - or so at least that was my perception until recently.
As it turns out, bad sushi has little to do with the freshness of the fish. Bad sushi is a product of bad management.
Nagoya is good example of "bad" sushi, simply due to the fact that management has decided that several of the factors that make up a good sushi bar are too expensive to offer. I understand that offering AYCE can be a financial concern, so I expect that some types of sushi are going to be offered on a "one per visit" or "dinner price only" basis, as many places around town will do. But what I cannot forgive, is not stocking those items at all.
During my visit to Nagoya, there were several of my favorite sushi offerings that were simply not available; some are not even stocked on a regular basis. So even though I was willing to pay extra for the sea urchin, there was none to be had.
And to add insult to injury, the salmon roe was not fresh (it was actually very nasty) AND they do not carry quail eggs - what?. The chef said they do not carry quail eggs (which are an essential compliment to the salmon roe and sea urchin) because they do not get enough call for it. Well I've been to the 168 market and I know that a dozen quail eggs is extremely cheap - so I say that's a crappy excuse, but one I expect from a crappy sushi bar.
Just to note: the sushi chef was actually great. It's just too bad he has so little to work with.
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