Josh Allen and sushi

[teef]

2 hours ago, Richard Noggin said:

Kuni's is excellent, wherever you're from. I'm not aware of any other top notch sushi in WNY, however.

is that the tiny place on elmwood?

[DeltaDigital]

7 hours ago, The Helmet of said:

Josh said in the postgame interview that he enjoyed sushi 🍣 in Seattle the night before the game and he’s not able

to get it very often in Buffalo. 
 

Isn’t there any place serving quality sushi in the area? Can’t he have it delivered from Toronto? We need to keep QB1 happy. Especially if it means getting off to a hot start.

 

P.s., I love Wegman’s but I’m assuming he wants something of a higher quality… 

I'd trust a post blackout fart before I trust any sushi from wegmans. 

[HOUSE]

JP Losman was in love with fried chicken, I don't remember anyone offering suggestions around town?

Why is that?

[ganesh]

Amazing how this board is talking about Sushi....and not venting on receivers dropping the ball or Safeties getting beat.....Go Bills !!!

[Augie]

4 hours ago, BuffaloBillyG said:

I trust Speedway for all my Sushi needs.

 

We’re trying to tone down Josh’s Gun Slinger mentality. Getting your sushi fix in Seattle is like taking the check down. 😊

[WhitewalkerInPhilly]

17 minutes ago, teef said:

is that the tiny place on elmwood?

Yep. Used to be directly on Elmwood. They moved to a slightly larger place in Allentown 

For what it's worth, almost every high end sushi place in the US uses frozen fish, mostly because even if you are on the coast the spoilage time would be extreme on expensive inventory. 

 

Philadelphia has a Morimoto outpost. Philadelphia is at best an hour from the ocean and that's the jersey shore. That does not have the reputation for cold water seafood fishing. They obviously are getting it shipped.

[hondo in seattle]

5 hours ago, ganesh said:

The food industry in Seattle is amazing...With all the money flowing into the city from the FANG companies,  there is so much choice of food from across the world.   Great place. I enjoy the food every time I visit the city.

 

A lot of Asians live in Seattle.   The Asian food scene there, while not quite as good as LA or San Francisco, is solid.  

 

Plus the seafood industry in Seattle is also strong with a sizeable fishing fleet.  

[BarleyNY]

3 hours ago, RiotAct said:

Wind on Transit is actually quite good, too.  Don’t let the fact that it’s an all-you-can-eat place fool you.

Very different experience here. Went once and was very, very disappointed in the food and whole experience. Honestly, Wegman’s or Dash’s is a step up IMO - and I rarely eat their sushi. At Wind they use delivery robots, which doesn’t work well. We watched two other tables take food of ours (and other tables) off of it. That didn’t help. Very limited raw menu with very small fish portions compared to the rice. And that’s a big problem because their rule is that all of the rice must be eaten or you get charged an additional fee. The whole experience seemed very “low rent” to me. 

 

You will never get the kind of sushi quality and experience in WNY that you can find on the West Coast, but some places are better than others. My go to is Fuji Grill on Maple and N Forest. NOT the one on Transit. As good of fish quality as you’ll get in this part of the country and some great appetizers and rolls. I recommend the yellowtail poppers, torched scallops and tuna tapas for apps. That along with a sashimi deluxe and couple rolls (Fireball, Fish Finder, French Cake, Fuji, etc.) is a great meal to have with friends. 

[Big Turk]

sushi is nasty...

 

never happening for me...seen one too many pictures of people having tapeworms removed from eating it.

 

Good way to stay thin tho I guess...

[BADOLBILZ]

5 hours ago, Kirby Jackson said:

There are a few places with edible sushi in WNY but I’m yet to find anywhere with good sushi. That makes sense though because you aren’t near the ocean. You don’t get the quality and variety of fresh fish that you would otherwise. There were 2 dozen sushi places in New Orleans better than the best place in Buffalo (and New Orleans isn’t known for their sushi). Kuni’s, Wind and Fuji Grill are all decent.

 

 

It's just not that popular of a dish in WNY.   It wouldn't be a challenge to get excellent next day fresh sea food affordably enough but there is not enough demand.   We have lobster boil parties and someone will run up to Maine and bring a couple hundred home.   The money saved is far more than worth it and it's caught the day before.   But you need the volume and that's the limitation for restaurants in Buffalo and Rochester.

[Saxum]

1 hour ago, Low Positive said:

Proximity to the ocean doesn't matter with Sushi in the US. Food safety laws require that any fish that is served raw must be frozen all the way through to kill bacteria. But Seattle does have great sushi, due to the variety of fish available and the competition making places up their game. 

 

I have been in restaurants with live fish which you can pick fish and they will make sushi but these may be tank bred fish and exempt for that rule.  If NOT I am not telling.

 

My daughter's first eel was such a place but we had it cooked instead.

[SoCal Deek]

14 minutes ago, Big Turk said:

sushi is nasty...

 

never happening for me...seen one too many pictures of people having tapeworms removed from eating it.

 

Good way to stay thin tho I guess...

As opposed to an angioplasty from pizza, wings and beer? 😉

[hondo in seattle]

1 hour ago, uticaclub said:

Sushi needs to be flash frozen before it can be served, being close to the ocean is a myth. Most sushi fish isnt native to the Northwest. You can find great sushi in landlock Denver, Vegas, Phoenix…

 

I'm not disagreeing and am sure you are corrrect and can find good sushi inland.

 

But my fish-loving friends (personally, I hate the squirmy things) would disagree about the fish in the Pacific Northwest.  Better Seattle restaurants (sushi and otherwise) do sell locally caught fresh fish.  I used to buy my wife dungeness crab, and some other goodies, directly from a fisherman.  And I've talked to chefs about the quality of NW seafood which they praise.  

 

The other part of sushi is, I think, competition.   When there are a lot of restaurants selling a certain type of cuisine, the competition heats up, often bringing out the best of the owners/chefs.  Sushi is big on the west coast, and some other places, so the quality tends to be better.  The competition is fierce.  Evolve or die.  

[TheWeatherMan]

6 hours ago, ganesh said:

The food industry in Seattle is amazing...With all the money flowing into the city from the FANG companies,  there is so much choice of food from across the world.   Great place. I enjoy the food every time I visit the city.

I hear the Wuhan Meats are quite tasty and pair nicely with a frosty Corona and lime…supposedly breathtaking. 

Edited Monday at 03:31 PM by TheWeatherMan

[Kirby Jackson]

Just now, BADOLBILZ said:

 

 

It's just not that popular of a dish in WNY.   It wouldn't be a challenge to get excellent next day fresh sea food affordably enough but there is not enough demand.   We have lobster boil parties and someone will run up to Maine and bring a couple hundred home.   The money saved is far more than worth it and it's caught the day before.   But you need the volume and that's the limitation for restaurants in Buffalo and Rochester.

Totally fair point. They had a place called “Shuck Shack” for a few years that was owned by the Fresh Catch people. They used to fly in the seafood fresh every day. It was really good for Buffalo seafood. It had to just be too expensive to operate. 
 

It would have to be a destination and elite to warrant that overhead. It’s a bit of chicken and egg. If they are flying it in fresh everyday, they need to have the demand for a pricier, yet better, sushi. I don’t think that you could have a bunch of places that were pretty good. It would have to be one spot that was very good to make it work. I don’t see it happening but wish that it would. 

[Big Turk]

4 minutes ago, SoCal Deek said:

As opposed to an angioplasty from pizza, wings and beer? 😉

 

I don't drink and eat the other things very sparingly.  I am a gym rat and a health nut.  I am almost 50 and look like an NFL linebacker with abs 😂

[JakeFrommStateFarm]

I love sushi too.

 

A man can only eat so many wings

[PoundingDog]

Sushi is all about materials: the kind of fish, the cuts from the fish, and the rice which most people assume just plain white rice. Some of the best fish and cuts for sushi I had are Otoro, Kanpach, and Hamachi. Those are simply raw fish, not much cooking skill involved. Then there is rice. The best one is short grain which is kind of plump shaped. The way to prepare sushi rice varies and depends on regional taste. The top sushi place I had the chef even let me tried a few different taste and I preferred the little vinegary taste, upon which I was told matches south-west Japan area taste. The Chef told me the rice cooking is the same, but they have to mix in some sugar, salt and vinegar into the rice before serving. And the ratio difference is where the the varied taste comes from.

 

I'd imagine it will be hard to get to that level of sushi in Buffalo area, just not enough demand and willing to pay what I considered well over-priced sushi for that amount of detail. Heck many so-called Japanese sushi restaurant does even put anything into the rice to appease general public. 

[SoCal Deek]

9 minutes ago, Big Turk said:

 

I don't drink and eat the other things very sparingly.  I am a gym rat and a health nut.  I am almost 50 and look like an NFL linebacker with abs 😂

Youngster! 😁

[Jauronimo]

3 hours ago, Ray Stonada said:

I think most high end sushi is flown in even when the city is on the ocean.
 

Bluefin tuna and wild salmon and horse mackerel aren’t just swimming off the shore of every coastal town.

 

Shrimp are frozen on the boat and trucked in. 

Almost all seafood is frozen on the boat before it reaches market.  And sashimi grade fish is frozen again to kill all parasites.  And then the fish is aged further until it reaches the ideal zone for texture and flavor.  You would not want to eat toro that was caught, butchered, and sliced same day because that would be some tough, bland tuna.  Its not at all uncommon to see dry aging fridges at high end sushi spots similar to what you might see at a steak house.  "Fresh" meat and fish is an enduring myth.  Unless you caught it or killed it yourself, nothing we eat is meeting any definition of fresh.  Aging, or controlled rotting, is the key to great meat, with few exceptions.

 

https://thejapanesefoodlab.com/fish-ageing-science/

 

https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety