I was in this restaurant and got this. Is it just me or is something wrong here?
by fiiinix00
34 Comments
NoNe666
tuna fell from nigiri when waiter bring it to the table?
FivePing
Not an expert but… my local sushi buffet presents better than that.
Routine-Music-1537
Barring any potential lighting variances from the location, the color of the sushi looks off to me.
Time_Transition4817
Fish looks like it’s not fresh or wasn’t defrosted correctly. Dull color and kind of falling apart – maybe sliced thin, too?
The shari looks pretty meh too.
Would probably still eat TF out of it though.
wzdubzw
Rice is incorrect (grain choice is weird and nigiri attempt looks over-seasoned), tuna with so many large white striations indicate poorer quality cut, tuna color is more rust than red indicating it’s been sitting a while and oxidized, and dyed ginger is unnecessary extra chemicals.
This was the Sushi a year before. I was bragging I know this restaurant, that they make excellent sushi. Just to get disappointed like that.
AirsoftNiko
Poor tuna. fell off the rice
Original-Tune1471
No, that’s just yellowfin tuna. The bright red is bluefin tuna. The color is most likely darker because it’s most likely been filleted around 3 days ago.
perplexedparallax
Not a lot of color variety but that is dependent on the order.
Nope just a cheap cut poorly handled. This is the type of cut you dress up with a bunch stuff. Like massago etch to hide it. Far better suited to ceviche than sushi.
Reasonable-Truck-874
The nigiri is presented for left handed people. Effectively backwards unless the image is flipped
Full-Locksmith-5949
EW the meat looks older than me
madara0A
What the fuckk are these big rolls next to maki.
Starshiee
This legitimately looks terrible and I hope you got your money back.
I work at two restaurants, same owner. I’m head chef at the smaller location, but it’s been around for like 20 years. I just help at the bigger/ newer location. Unfortunately the head chef at the new store is extremely lazy and so are the other guys. I see this literally every week. Every time I complain about the food quality I get brushed off. I stopped eating the sushi at that store years ago. The tuna is always dark and dull, usually has a smell to it. All of their fish is like this.
What’s the cause? I don’t think it’s improper thawing/ preparation, but rather storage. I think they’re preparing too much fish for what business calls for and because it’s expensive you can’t exactly throw it away. So that tuna was probably thawed out a few days before it was served. Typically the day before is fine, but this is definitely some 3 day old tuna, at least. More importantly, I wonder if they’re storing in sealed containers or using paper towels. I see it all the time. Head chef will blot the fish with paper towels to dry it a little which is totally fine, but then he stores fresh fish by putting it on paper towels, on a plastic plate (their dishwashers were constantly breaking the ceramics because they hire actual idiots) covered in plastic. I’ve explained dozens of times that this harbors bacteria. The fish used for the day stay on the sushi trays that go into the display refrigerators, still sitting in their juices for the next day. It’s very gross when considering the cross contamination of working a busy shift.
So paper towels to keep the moisture down but it brings the bacteria count up, now your fish is dull, firm and looks and tastes like shit, and your boss won’t let you throw it away because that’s bad for business so you have to sell shit fish which is…. Bad for business.
OP, don’t go back. But before you leave, maybe show the owner this post/ your pictures. Lots of customers will have a negative experience and stay quiet, and that’s why places like this don’t improve and ultimately fail. They don’t know they’re doing something wrong and continue to because they aren’t told otherwise. And if they are told, like in my case, then they’re just doing it on purpose and you should steer clear.
Dairy_Heir
Looks like the $5 frozen tuna steak from Aldi.
_sansoHm
Is this safe to eat?
PlumpMako
That fish looks like it died 4 decades ago, got reincarnated, cooked again and died again just a second before serving
puzzledpilgrim
That person woke up and did NOT feel like coming into work or doing their job that day lol. Also, the colour of that fish is off.
bob-the-fine
is it Tuna?
iheartketo098
Very monotone.
Itchy_Professor_4133
Seems to me like they have a lot of old tuna they are trying to get rid of
PastaVeggies
Looking at the cali base roll across the table. Never been a fan of the full chunk imitation crab. Prefer a mix if i was gonna go with a cali base.
And yes the tuna looks dull colored. I wouldn’t say its not edible.
svpz
Looks like they got their tuna from walmart’s frozen section
bankai04
I would like to add my 2 cents. If you order Fresh Tuna once a week on Thursday and you don’t get more tuna until the following Thursday; would it be ok to order from another supplier to keep the freshest quality? From an owner standpoint, you would be wasting money and eventually have to lose out on profits. If you’re ordering from 2 different suppliers then quality could change because they source from different locations.
My point being that if you’re in a landlocked location, tuna doesn’t just appear in perfect condition. It has to be transported on at least 2 different locations before it arrives to your restaurant. You would really have to get a great supplier that would be thinking of you first every single time.
In this case, I think this was cut a few days previously and was not stored very well.
gameboy00
I thought you were having backyard home made sushi until I read the caption and saw second photo
sgu_
This is definitely not a beer glass.
Empty_Athlete_1119
A really bad, no words to describe, horrible presentation. I have seen perfectly executed sushi platters, designed and put together, by high school students. But this crap belongs in the garbage. The sushi chef needs to be down the road. Even having a really bad hair day, is not an excuse for this crappy assed plater. Does not matter at all, if he put this nightmare together himself, or his help. Can anyone imagine this chef charged with producing a Moritsuke arrangement?
TheAdonisWhisperer
I thought this was weirdly plated Prosciutto.
festoodles
Sketchy tuna. Greyfin?
dremrae
Looks like they served in CMYK instead of RGB
thedonjefron69
Tuna looks it’s been out a couple of days after defrosting
ScaryCollar8690
Anthony Bourdain told us never to order seafood on a Monday. That fresh sushi has likely been sitting in the fridge or freezer since last Thursday when it was delivered.
Nothingisperfect33
Yeah looks old and dry, color and texture is all OFFFFF. I’ve eaten out of clean dumpsters, but I wouldn’t eat that…
34 Comments
tuna fell from nigiri when waiter bring it to the table?
Not an expert but… my local sushi buffet presents better than that.
Barring any potential lighting variances from the location, the color of the sushi looks off to me.
Fish looks like it’s not fresh or wasn’t defrosted correctly. Dull color and kind of falling apart – maybe sliced thin, too?
The shari looks pretty meh too.
Would probably still eat TF out of it though.
Rice is incorrect (grain choice is weird and nigiri attempt looks over-seasoned), tuna with so many large white striations indicate poorer quality cut, tuna color is more rust than red indicating it’s been sitting a while and oxidized, and dyed ginger is unnecessary extra chemicals.
https://preview.redd.it/asi400ifhehf1.jpeg?width=2556&format=pjpg&auto=webp&s=433462a0773e5be5491eaa7f0fbc71e1e47faa36
This was the Sushi a year before. I was bragging I know this restaurant, that they make excellent sushi. Just to get disappointed like that.
Poor tuna. fell off the rice
No, that’s just yellowfin tuna. The bright red is bluefin tuna. The color is most likely darker because it’s most likely been filleted around 3 days ago.
Not a lot of color variety but that is dependent on the order.
This is mine in Japan
https://preview.redd.it/c2awkn17pehf1.jpeg?width=3000&format=pjpg&auto=webp&s=e431dbc4b6ac7c9aabddc861d093c59695eb095d
Nope just a cheap cut poorly handled. This is the type of cut you dress up with a bunch stuff. Like massago etch to hide it. Far better suited to ceviche than sushi.
The nigiri is presented for left handed people. Effectively backwards unless the image is flipped
EW the meat looks older than me
What the fuckk are these big rolls next to maki.
This legitimately looks terrible and I hope you got your money back.
I work at two restaurants, same owner. I’m head chef at the smaller location, but it’s been around for like 20 years. I just help at the bigger/ newer location. Unfortunately the head chef at the new store is extremely lazy and so are the other guys. I see this literally every week. Every time I complain about the food quality I get brushed off. I stopped eating the sushi at that store years ago. The tuna is always dark and dull, usually has a smell to it. All of their fish is like this.
What’s the cause?
I don’t think it’s improper thawing/ preparation, but rather storage. I think they’re preparing too much fish for what business calls for and because it’s expensive you can’t exactly throw it away. So that tuna was probably thawed out a few days before it was served. Typically the day before is fine, but this is definitely some 3 day old tuna, at least. More importantly, I wonder if they’re storing in sealed containers or using paper towels. I see it all the time. Head chef will blot the fish with paper towels to dry it a little which is totally fine, but then he stores fresh fish by putting it on paper towels, on a plastic plate (their dishwashers were constantly breaking the ceramics because they hire actual idiots) covered in plastic. I’ve explained dozens of times that this harbors bacteria. The fish used for the day stay on the sushi trays that go into the display refrigerators, still sitting in their juices for the next day. It’s very gross when considering the cross contamination of working a busy shift.
So paper towels to keep the moisture down but it brings the bacteria count up, now your fish is dull, firm and looks and tastes like shit, and your boss won’t let you throw it away because that’s bad for business so you have to sell shit fish which is…. Bad for business.
OP, don’t go back. But before you leave, maybe show the owner this post/ your pictures. Lots of customers will have a negative experience and stay quiet, and that’s why places like this don’t improve and ultimately fail. They don’t know they’re doing something wrong and continue to because they aren’t told otherwise. And if they are told, like in my case, then they’re just doing it on purpose and you should steer clear.
Looks like the $5 frozen tuna steak from Aldi.
Is this safe to eat?
That fish looks like it died 4 decades ago, got reincarnated, cooked again and died again just a second before serving
That person woke up and did NOT feel like coming into work or doing their job that day lol. Also, the colour of that fish is off.
is it Tuna?
Very monotone.
Seems to me like they have a lot of old tuna they are trying to get rid of
Looking at the cali base roll across the table. Never been a fan of the full chunk imitation crab. Prefer a mix if i was gonna go with a cali base.
And yes the tuna looks dull colored. I wouldn’t say its not edible.
Looks like they got their tuna from walmart’s frozen section
I would like to add my 2 cents. If you order Fresh Tuna once a week on Thursday and you don’t get more tuna until the following Thursday; would it be ok to order from another supplier to keep the freshest quality? From an owner standpoint, you would be wasting money and eventually have to lose out on profits. If you’re ordering from 2 different suppliers then quality could change because they source from different locations.
My point being that if you’re in a landlocked location, tuna doesn’t just appear in perfect condition. It has to be transported on at least 2 different locations before it arrives to your restaurant. You would really have to get a great supplier that would be thinking of you first every single time.
In this case, I think this was cut a few days previously and was not stored very well.
I thought you were having backyard home made sushi until I read the caption and saw second photo
This is definitely not a beer glass.
A really bad, no words to describe, horrible presentation. I have seen perfectly executed sushi platters, designed and put together, by high school students. But this crap belongs in the garbage. The sushi chef needs to be down the road. Even having a really bad hair day, is not an excuse for this crappy assed plater. Does not matter at all, if he put this nightmare together himself, or his help. Can anyone imagine this chef charged with producing a Moritsuke arrangement?
I thought this was weirdly plated Prosciutto.
Sketchy tuna. Greyfin?
Looks like they served in CMYK instead of RGB
Tuna looks it’s been out a couple of days after defrosting
Anthony Bourdain told us never to order seafood on a Monday. That fresh sushi has likely been sitting in the fridge or freezer since last Thursday when it was delivered.
Yeah looks old and dry, color and texture is all OFFFFF. I’ve eaten out of clean dumpsters, but I wouldn’t eat that…