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 Places to Eat |  Sushi |
How to Eat Sushi
by Koji Yoshida
To our new customers:
Welcome to Restaurant Shihoya. My name is Koji Yoshida, at my sushi bar I serve sushi only in the traditional EDO-MAE Tokyo style, and I would like you to eat it in a way that conforms to those traditions, If you wish to eat another way, please feel free to sit in the dining table area and order your sushi there.
The following are simple guidelines:
1. The sequence of ordering sushi is an important part of its enjoyment.
A. Appetizers and sashimi are eaten before starting to eat sushi, not between sushi servings.
B. Sushi should be ordered from lighter tasting fish to more oily or heavy tasting fish.
C. Seaweed rolls are eaten at the end of your sequence.
2. Sushi is finger food, chopsticks are not recommended.
3. Soy sauce can be used to add flavor to certain types of fish. Never dip the rice side in the soy sauce. I will be pleased to show you the correct way to hold your sushi as you dip only the fish side in the soy sauce.
4. WASABI is always placed between the fish and the rice, never added to the soy sauce. Tell me how spicy you like your sushi, and I will add all the wasabi you need.
5. If I serve you sushi with a sauce or other condiments already on it, never add soy sauce.
6. Pickled ginger is not served as a salad. A small piece of ginger is used to cleanse your palate between different tasting sushi.
Part of the art of sushi is the progressive variation of taste and texture. Many regular customers prefer to have me choose the sequence of their sushi by ordering,"OMAKASE", by doing this, they place themselves in my hands, obliging me to choose the best sequence for them, and allowing me to vary the presentation of each piece of sushi.
Thank you, Chef Koji Yoshida
P.S.
Koji passed away a few years ago. The restaurant is now Toshi Sushi in Sherman Oaks, CA.
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| Arlington (6) | Bedford (1) | Burleson (2) | Colleyville (1) | ||||
| Fort Worth (13) | Grapevine (2) | Haltom City (1) | Mansfield (1) | ||||
| Richland Hills (1) | Southlake (3) |
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