I served a group tonight consisting of about half a dozen people who have never had raw fish or sushi (in Texas, there’s still a lot of these kinds of people). Served them the basics, but with the highest quality stuff. Hirame, Madai, maguro, chutoro, wasabi root, yumepirika rice, good salmon, etc.
I don’t think I’ll ever do a service for people who have never had sushi ever again. It was not pleasant.
by Primary-Potential-55
14 Comments
And for those wondering, no I normally do not plate multiple pieces of nigiri like that, but these people needed plates they could eat multiple bites of whole running around being drunk and doing Christmas stuff.
Lol you kind of made your own bed there!
But your nigiri technique looks really good, chef. If it makes you feel any better this Midwesterner appreciates what you’re doing.
People who have never had sushi really shouldn’t be going in with nigiri. It’s delicious but if it’s totally new to you, it can be overwhelming.
Are you a private chef, and a client specifically asked for nigiri omakase?
Sushi newbies would appreciate the meal more with rolls, and cooked items, fried things.
Your food looks great though.
Beautiful
Heard chef
Pardon me if I bring any offense—and I probably wouldn’t bother commenting if it weren’t for your business plan being in the works—but it seems like, that based on the area demographic, you had a pre established notion of the type of clientele that are bound to appear at the dinner table.
So while I can understand the inevitable frustration with their etiquette and behavior you might have had, it’s not really a good look to promptly bring this kind of criticism to the internet. It kind of just shows people that you’d be quickly willing to sneer at your patrons.
It’s your choice to generate business, and it’s your choice to choose where you generate business. I just hope that when your restaurant opens that you muster up a little more grace when dealing with those who never had the privilege to be introduced or those who never had the means to experience sushi dining.
Clearly I’m not suggesting that you make a generous effort to go through hoops to please an ungrateful dick who is running high on ignorance and entitlement—those people are the worst. Trust me, I have too much first hand experience in this department, in the same branch of the same industry am probably desensitized by certain behaviors at this point
Anyway I’m a Houstonian living abroad, but I go back to visit family every summer from Tokyo, and funnily enough I still find myself trying to find good sushi even while I’m on vacation. This would probably be a restaurant I’d wander into by myself at some point, but I’d be afraid to bring someone with less experience in the sushi realm depending on how selective the service might be.
Forgive me if I might be taking anything out of context. It’s my impression based on the mood of the post. Just stay humble even if it means faking being humble
Why do the worst people get the best stuff. I’d have inhaled all of this
Okay that is halibut. The dark color is nakiri?
Good Korean style nigiri.
What’s the location if you don’t mind me asking? Texan currently living and working in Arizona as the head sushi chef at Swan Sushi in Scottsdale.
Do you have pictures of the madai? Or did you cut the skin off?
I wonder why people who are afraid of raw fish would pay for this service
I don’t think people who have not developed a taste for sushi excellence can appreciate fine fish. No way. They’re better off with a little sashimi or similar…at least to start with. Great job on you, though!!
What makes that omakase and not just a catered menu?
The wasabi pic comes from a different photo set than the nigiri. The bench top is even different. lol
With real wasabi.