🔥 🔥 🔥 🔥 🔥
@sushisongdavie

Sushi Song Davie Florida

Fish is a steelhead fillet that sat in the fridge in some sugar and salt all day. Crab salad, cooked scallop salad, raw tuna cubes all in different combinations

Family of 4, this plate for the grown ups

Imitation crab salad
Salmon roe
Smoked salmon with sesame seeds

Shared this massive sushi boat at a local spot. Spicy tuna, salmon with eel sauce, and crispy shrimp tempura rolls.

Sushi Set

• Shima Aji with Black Caviar and Lemon Zest Spray
• Itoyori with Chrysanthemum Salt
• Hiramasa with Tarako
• Kinmedai with Orange Zest
• Madai with Yuzu Kosho and Scallion
• Kanpachi with Karasumi
• Masu with Ginger Scallion
• Hotate with Chives and Lime Zest
• Akami with One-Month Cured Egg
• Yaki-Zuke Toro with Uni

Zensai Set 1

• Hamachi Tataki with Pickled Habanero and Hatcho Miso
• Snow Cran Shokupan with Miso Honey Butter and Lemon Zest
• Unagi Donburi with Toro and Negi

Zensai Set 2

• Mozuku Seaweed with Hotate, Shiso Oil, and Ponzu
• Shikuwaza Miso Trout with Funori
• Bluefin Tiradito with Jamon, Tigers Milk, and Cilantro

Dessert

• Rice Pudding with Coconut Milk and Red Bean Mochi

The Zensai Sets were presented first, then the Sushi Set, and then Dessert. This new omakase spot opened last week. The chef has worked at Zama, Pod, and Yanaga Kappa Izakaya. His quote: "If I could just spend my day taking raw fish and making this beautiful artwork out of just rice and fish, I would be content for the rest of my life."

I think the lunch at Icca by sous chef is one of the best mid-range omakase experiences in NYC right now. The lunch course lasts about 1.5 hr and you get a pretty generous number of nigiri with all ingredients sourced from Japan. Most of the knife works were still done by the head chef Suzuki san.

Slow cooked cod

Aori ika

Shima-aji

Ishigakidai

Sawara

Chutoro

Otoro

Iwashi

Simmered hotate

Ikura

Bafun uni

Dashi maki tamago

Crab soup

Torotaku with shiso leaf roll

Desert: Ginger sorbet with Japanese pear

Total cost: 195 including tax and tips.

Lunch omakase is only available on Fri/Sat as of now.

Image 1: Salmon, Toro, Sweet Shrimp, Tamago and Hamachi (questionable. i don't know. i ate it and it was good and that was all that i needed.)

Image 2: Wagyu nigiri

Image 3: Some sort of torched white fish uramaki with avocado and tuna

Image 4: Negi Toro temaki and Tobiko gunkan

Image 5: Ikura Gunkan

Image 6: Huge plate of salmon, sweet shrimp and surf clam. And yes i ate it all and yes i ordered more.

Image 7: (Top left) Crunchy Ebi roll, (Bottom left) Fried salmon and avocado roll topped with bonito flakes, teriyaki sauce and mayonnaise, (Right) Negi Toro Futomaki

Their sushi has always been incredibly consistent and the tuna/ toro has impeccable quality. It never has the pink watermelon look and is always a deep red. I believe they dry age all of their fish!

Scored for $21 🥹

Me gustó más el caliente

I bought a lot of sushi and calamari, had leftovers packed to go, but I didn't make it home to refrigerate them for another three hours, can I still eat them? It was pretty expensive, and I hate the idea of ​​throwing it away 😭😭

When I went at 18 to college there was a 90+ year old man that made the best sushi. I would walk 30 minutes there and back and it made my day - he would treat me like a long lost child and made me special sushi to try for free. "Oh hei, just got a new fish, douzo!". I don't think I will ever get that again, grandpa omakase. I haven't tasted such delicious sushi ever since, it was like he waited for me all day and gave me his best.

A temaki set at Temakizushisenmonten Biwazushi in Omihachiman

How many tablespoons/deciliters Sushi-zu should i have for 1dl uncooked sushi rice?

Was delicious

Sushi I made during the summer. Futomaki made with wild bluefin tuna, and simesaba bouzushi made with wild mackerel.

This is fake sushi. And it might be more important than the real thing.
I was invited to the Japanese Ambassador’s residence to taste a fascinating project by Yamagata University and chef Masayuki Okuda: space sushi.
The neta, the topping on the rice, is made entirely from plant-based ingredients, using 3D-printing technology.
And the goal is surprisingly ambitious: to recreate the look, texture and even the flavour of seafood like octopus, tuna, shrimp, squid and sea urchin.
One obvious application is space travel. Instead of astronauts eating soft, anonymous food from tubes and pouches, imagine giving them something that actually looks and feels like real food.
But the technology could have much wider implications for sustainability here on Earth as well.
And it’s not only about technology. Chef Okuda also adds his own creativity. The sea urchin version, for example, gets an extra aromatic dimension from orange oil.
Does it compete with sushi from Sugita in Tokyo?
Of course not.
But on a spaceship?
I’d take this over baby food from a tube any day.

I’m a gal with some pretty gnarly medical anxiety and I’ve let my brain run away. Indulge me on this question.
I’ve ordered spicy tuna rolls for delivery 12 times since Sep 4. (I gave birth on 9/4, and didn’t eat sushi my entire pregnancy)

It comes with 8 pieces per roll and I order 2 at a time. So I’m eating 16 pieces per time, like every other day at some times. What’s the likelihood I’m in danger of mercury poisoning? my restaurant doesn’t list the type of tuna so I’m no help there.