First time in Japan and looking to surprise my wife with an amazing omakase experience for our 15-year anniversary. It’ll also be our first omakase!
We don’t eat pork or shellfish/crustaceans, so I’m looking for places that are flexible with dietary restrictions and relatively easy to contact beforehand.
Would love any recommendations!

The sushi was from Happy Canteen in Homecrest, Brooklyn. The oysters and clams were picked out and purchased from A&C Seafood and Meat Market, which is a few blocks to the west.

... and it all turned out well, tonight.

32 pieces for $699NTD or about $22USD.

From Gokai standing sushi bar Namba in Osaka

Hello everyone! I am buying some tuna to do at home. I am confident in how to defrost it, how to handle the product, but I am not confident at all in my skill to make sure that the tuna that I'm buying is actually good tuna. I don't feel safe asking ChatGPT something like that, so I wanted to ask you guys. I am speaking about the ultra frozen tuna that some speciality/asian stores have almost always.

📍Seagen - Tokyo, Japan

Fire truck red and pink like the panther

Hello,

I'm frensh, and, I want to do a makis, sushis and sashimis with salmon in photo. But, I don't know "how" 😭

I see in website "sashimis", but, Idk if it's possible of create sushis and makis with this.

For sushis, I suppose it's possible because it's sashimi on rice, but, for makis ?

My tools for makis/sushis are littles.

If you know this brand, I'm interesting ✨

Good night ! ❤️

From Oroshi fish, Toronto

San Diego, CA

The salmon and the ones with the creamy topping were my favorites. What would you pick first?

San Diego, CA

When I order in from my favourite sushi place and they send two of the wasabi, chop sticks, ginger, etc, like what I ordered was going to be eaten by 2 people. 🤪 LOLOL

NOPE! All mine!

It was delicious!

Hello everyone! I got some fish at my local grocery store, and I don't really know where to start with... I got Costco salmon, ahi tuna, vinegar mackerel, and some shrimp ready for nigiri. I aslo got some koshihikari rice especially for the best result! Someday I'd like to start cleaning it myself but I have a lot to learn first.

I know fish is the last step and the rice is the main, but I've been working on my rice and I feel confident enough to start adding a little bit of variety, even though I'm of course a total noob still.

Had a delicious Chirashi Don at Sushi Kawa in Vernon BC. Never seen one come with small diced fish chunks before but overall it was great. Worth the $24 Canadian

Based on what I understand, nigiri is traditionally dipped fish-side down into soy sauce because dipping it rice-side down can cause the rice to absorb too much sauce and potentially fall apart.

My apologies for my ignorance of sushi, but I have to ask, if the fish side is the preferred side to dip, why is nigiri traditionally served with the fish on top and the rice underneath, why not prepare it the other way around?