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  • If sushi knowledge were based on the amount of fish and rice that has touched my taste buds, I'd have about 14 masters degrees by now. They'd probably be in fields such as Muppet Engineering or Bagel Architecture, though. Huh? What I'm saying is, even though I've eaten a lot of fish and rice over the years, a sushi expert I am not, but I absolutely enjoyed my dining experience at Kabuto. Both times. In the same week. I'm not going to say this is "real" sushi since I have nothing to back that up with, but I will say that this is the first Edomae style sushi I've had. Your meal is paced much, much slower than an AYCE restaurant, with only one item being served to you at a time. Each piece of nigiri is prepared in front of you, with the sushi chef telling you about the fish and its country of origin. Everything being served has gone from the ocean to Kabuto's kitchen in a span of 24 hours or less. You can start calling at 3:30pm to see what fish has been delivered for that day. You may even be able to sweet talk them into saving specific items for you! At Kabuto, quality is king, and it will leave a lasting impression on you. Every piece of fish I've had since has been compared to Kabuto, and I can't see myself dropping that comparison anytime soon. The only real solution is to get back to my sushi studies by going back to Kabuto. This is one class that I won't mind repeating.
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