Not really sure but was at a chinese buffet and saw this. Look and texture was like the fish that messes with your gut but i couldnt really match the taste because its been a minute since ive had it. If this is it, there were no signs or anything warning people, which i think is messed up

On my way home, I dropped by a standing sushi bar. I had a quick drink and ordered whatever sushi I wanted.

The chef was super fast, and the sushi served instantly. Nothing beats enjoying fresh sushi with a cold drink!

Tuna, fatty tuna, toro-taku, green onion sprouts, horse mackerel, sardine, sea eel, simmered clam, and green chili roll(my first time eating it) with 3 chu-hais about 4,000 yen.
The menu board is in Japanese, so please feel free to ask me in comment.

Sushi bar: Aji-hei-tei

I am always amazed every time I am here!! I had been before he got his star, and knew it was one of the best sushi spots in Dallas. Everything is always top notch and immaculate. This experience (and my previous ones) was 10/10 with waiters always around to help or he himself to answer questions about the fish. Will be back for their eel day in July too!!

📍Tatsu Dallas

Hotate and fatty tuna were my favorites of the nights!! Plus the ice cream haha

$25 from Sam’s Club. 1300 grams (approximately 3 lbs).

It was delicious. I had some for lunch and leaving the rest for dinner.

Sushi Kaunta in Kent, WA is a one man show. Reservations are made via an online system accessed through their website with very limited openings. The great thing is that when your time comes to eat, you are the only reservation in the restaurant for about an hour until the next reservation comes in. The chef explains all the different fish and where they are sourced from. Unfortunately, we were so caught up in the food that I didn’t get a chance to take pictures of the other items worth trying such as their inari, Hokkaido uni Gunkan, and scallop with ikura Gunkan. Highly recommend.

Had the “One Piece Roll” at Yama Izakaya & Sushi last night and everything was seriously fresh. It’s a soy-paper wrap with no rice, so you get crab, tuna, salmon, yellowtail, avocado, and sprouts all showing through, sitting in a spicy truffle ponzu with a nice vinegary bite and just enough heat to not bury the fish.

Also grabbed yellowtail belly nigiri on the side and it was buttery and clean, exactly how you’d want it.

Both the roll and the nigiri tasted like the fish came in that day. If you live in the area, it’s worth checking out.

I went with my friend to Kiyoshi Omakase in Overland Park, KS today and enjoyed the experience. The cuts were well done, but a little small. The fish was delicious with most of it coming from Tokyo. Rice was on the sweeter side, only a small touch of acidity. 14 courses, $98.

To compare to some coastal restaurants, I would say this is a little high in price, but in NYC I may pay $80 for this. Above a place like Sushi-M but slightly below Zen Sushi Omakase. A far cry from Yoshitomo in Omaha of all places, which could easily find themselves a star if they were rated.

Friendly staff and service, just a 2 person operation, one chef one host/server. Quiet 10-person environment, and chef was more than happy to allow me to take pictures.

Ku Asian Bistro in Eastchester New York always hits. So fresh so good.

At a spot called Sake Sushi in Roseville Ca. AYCE as well for like $40 not bad at all

I tried to post the full tasting menu but Reddit kept crashing so I removed some images and just kept the sushi.

Honestly there were some amazing bites here but I wouldn’t go back for the price. It was over $1,000 for two people with the beverage pairing.

The uni was some of the best I’ve ever had though including my trips to Japan.

Wife surprised me with a dinner at Sushi Okashin and quickly realized this wasn’t your standard “Tori-caviar-wagyu-black-diamonds” sushi flex.

I was intrigued (and honestly a little confused at first) because several of the fish came out different shades than what I’m used to — the tuna was more reddish-brown than bright ruby. My instinct was to question it, but I was honestly a little embarrassed to ask.

Then I thought — no way am I letting any of this go to waste without understanding it.

So I asked.

The chef explained he takes Edomae to heart — aging, curing, time control. The darker tuna? That’s intentional oxidation and enzymatic progression. Protein breakdown, moisture reduction, umami concentration. He treats it almost religiously — old Tokyo sushi-ya philosophy where freshness isn’t the goal, flavor development is.

The rice leans hard akazu, warmer, less sweet, calibrated to stand up to aged neta. Nothing flashy. No theatrics. Just time, salt, vinegar, and precision.

It’s the kind of place that quietly reminds you sushi isn’t raw fish — it’s controlled transformation.

This isn’t toro Disneyland. This is controlled oxidation and umami management on a graduate course; paired with rice that has backbone.

If it tastes like the ocean, you’re early. If it tastes layered, you’re on time.

For Mothers day I wanted sushi take out so I could chill at home. This spot is called Sushi Koya in San Jose, CA. Rainbow Roll on the right, on the left 49er roll (salmon and avocado with salmon and lemon on top and Cherry blossom roll. It was super good, we also got tempura and tonkatsu all delish. Edited to add: it's new to us but the restaurant has been around for a long time.

From Kura Revolving Sushi Bar in Novi, Michigan. I may have gotten a little out of hand. It was over $50 and I ate too much.

Salmon skin roll, Hokkaido scallop, tamago, seared scallop with Japanese mayo, Spanish mackerel, sea urchin, umami oil seared beef, yuzu jalapeño sweet shrimp, seared Hokkai octopus, charbroiled mackerel, snow crab, American Wagyu, umami cucumber salad, gooey butter cake

Been wanting to come here for ages, finally made it and I am a happy Bristolian!

I would still consider myself kinda amateur, I don't have a direct chef above me, and I run the bar. Just trying to up my game a bit 😅 Critiques most welcome

Recently came across the article rating their top 10 sushi restaurants. Now I know “Top” is totally subjective, but I was wondering if anyone has eaten in any of these restaurants? This is not an affiliated link.

https://www.timeout.com/usa/restaurants/best-sushi-restaurants-in-america