3/05/2012 12:39pm, #41
- Join Date
- Aug 2011
- Northern VA
- Judo, MT, KM
3/05/2012 12:53pm, #42
3/05/2012 1:28pm, #43
3/05/2012 1:36pm, #44
- Join Date
- Sep 2006
- Judo & BJJ
He's right about the tuna. The best meal I've ever eaten was at a little hole in the wall place in Osaka that specialized in tuna. They had tuna from all over the world and it was all magnificent.
Deep fried sushi is an abomination. But I'm a sushi snob-I loathe Americanized sushi.
3/05/2012 1:48pm, #45
Unfortunately he has recently retired.
THE line started forming at 6 p.m. and soon spilled out the door — 30, 40, then 50 people, jostling on the sidewalk in front a nondescript mall along Ventura Boulevard in Studio City.
Time was running out.
Inside, standing behind a sushi bar in a 25-seat restaurant with all the linoleum charm of a coffee shop, Kazunori Nozawa was in the zone: hands flying, eyes darting up across the restaurant, sneaking sips of Diet Coke and cutting pieces from the slab of big-eye tuna from Ecuador he’d selected at the fish market when it was still dark that morning. By now, most of the customers who had waited for a seat at his restaurant, Sushi Nozawa — 2 1/2 hours for a meal that would last 45 minutes — knew the rules: no cellphones or texting, no loud talking, no asking other patrons to switch seats, no telling Mr. Nozawa what you wanted.
The place was hushed; no music, just the click of chopsticks and worshipful conversation about the fish and how to be sure not to offend the diminutive man behind the counter. This was not a day to become the latest customer ejected from Mr. Nozawa’s domain.
3/05/2012 2:36pm, #46
"Face punches are an essential character building part of a martial art. You don't truly love your children unless you allow them to get punched in the face." - chi-conspiricy
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- Judo, Hung Family Boxing
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3/05/2012 4:34pm, #47
In Japan they have this show called "Itte Q" and in one particular episode they sent reporters to sushi places all over the world. Nozawa's place was featured along with a couple of other dudes in America. One of the other american ones was in Kodiak Alaska, "the old powerhouse", which is supposed to be magical. Interestingly, they had a sushi bar in Isreal that was supposed to be made from all kosher ingredients. That sounded like an interesting take on it.
Originally Posted by jwilde
Originally Posted by yli
Last edited by jubei33; 3/05/2012 4:49pm at .http://woodwardswhiskey.wordpress.com/
He was punching him like the collective karmic debt he'd accrued was coming to collections, mostly on his face.
3/05/2012 6:00pm, #48
Edit: You asked about my spicy tuna rolls, well they're hardly tampered with, you still taste the tuna. I still drown it in wasabi though. I'm getting the feeling all that spice just irritates your vagina and that's why you'd rather talk about "pure" sushi. And I have a question for you. Are you fucking Japanese? And if not why do you care about preserving their traditions so much? Am I right in assuming your ***** gets a rash or something?
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3/05/2012 6:29pm, #49
Seriously now, I like all types of sushi/ sashimi/ nigiri/ whatever. But I am very much like jwilde88, I eat it because it is healthy, lean and a good source of fuel for my active lifestyle, the taste comes a very far second. You want to talk about subtle and delicate flavours in raw fish? Fill your boots, but I am soy sauce and wasabi-ing the **** out of that ****.
Delicate and subtle is codeword for bland and tasteless to me, I don't give a **** if that makes me ignorant in anyone's eyes. My whole teenage to adult life I have smoked, so my smell and taste senses are considerably weakened, when you talk about subtle and delicate flavour, I can only really talk about texture. And the texture of cool raw fish is not great, just so you know.
It's like with certain French foods, I've heard people rave about the subtle flavours of French cuisine, how the almost imperceptible X taste hits the back of the palette two to three seconds after contact, creating a rounded creamy finish to... blah blah blah. I want chilli and garlic running rampant across my tongue, I want salt and pepper, I want strong flavours that compliment the meat I am eating, the fish I am devouring or the chicken I am tearing into. I don't want to wait 2-3 seconds for some barely imperceptible flavour to grace itself on to my tastebuds, I'm a busy man.
I'm not saying you can't get significantly better sushi or sashimi out there, but seriously, it is raw fish cut up. There's not much you can do to **** that up except leave it in the sun for a few hours. Then again, I live in Australia, we are particularly blessed with our seafood.GET A RED BELT OR DIE TRYIN'.
3/05/2012 6:56pm, #50
- Join Date
- Sep 2006
- Judo & BJJ
I was tempted to call Battlefields a goddamned savage. But I was like that till my late 20s or early 30s-and until I had good sushi and sashimi. Hopefully, he'll grow out of it. Some cuisines involve mixing powerful flavors (e.g. Filipino) and is good in a different way. But Japanese food is not typically like that.
There's an enormous difference between dogshit Chinese fake Japanese places that are a dime a dozen in NYC and, say, Sushi Yasuda.