Vic
Elite Member
- Jun 12, 2001
- 50,422
- 14,337
- 136
Agreed. Benihana's sucks beyond words. I hate the place, but every year or so I end up getting dragged there by friends who wouldn't know good Asian food if it bit them in the ass (and we actually have a number good of Asian restaurants here). Last time, I made the mistake of getting the Ahi steak. The menu said medium rare, I specifically asked for rare, the cook made it medium well, they refused to do anything about it, and -- on top of all that -- I could have gotten better tuna out of a can. For like $25 bucks.
I'm not as much of a sushi snob as Ns1 but $12 all you can eat sushi...and by "asian" you probably mean chinese. Never go to chinese owned sushi place.[/quote]
This is insane. To an extent you do get what you pay for with sushi, but not to the extreme that a buffet can't be good. The cost of ingredients just isn't that high and most people don't eat like pigs at the buffet if you look around. Even if what I'm eating averages $20-30 a pound, there's no way I'm getting close to $10 in cost, even if I eat as much as I can (and that's a lot). There's just too much rice.
Sushi isn't ridiculously expensive in high end restaurants for any different reason than a steak or haute french cuisine -- you're paying for the experience and the Chef's work much moreso than the cost of the ingredients.
Sushi buffets are good for what they are, a reasonable expense on tuna, salmon, eel, and other cheap pieces of fish. They're not putting out unagi, but that doesn't make it any worse than hitting Ted's for a steak as opposed to Charlie Palmer.
Ns1
No Lifer
- Jun 17, 2001
- 55,420
- 1,600
- 126
ah fair enough
Sorry, I'm gonna have to disagree with you on a few points there
1. There is a noticeable difference in flavor between shitty rice, rice vinegar, nori, and fish, and their more expensive counterparts
2. If you don't notice it, then you should probably mention that you got your tastebuds cut off with a machete
3. A killer itamae (sushi chef) is fucking clutch. Given the same quality of ingredients and materials, put 2 differently classed sushi chefs next to each other and the end result will be DRASTICALLY different
3a. There is a reason japanese itamae's do all the nigiri and the non-japanese staff take care of the rolls
3b. Of course, if you're at a buffet, that's a moot point since it's all accomplished by the same unskilled preparer
4. Freshness is key. FUCKING KEY. I can't stress this shit enough. If you to to a buffet, not only is the rice going to be sitting there, getting hard as shit, the vinegar will dry out, as will the fish. Most of the times these places will even precut the fish. F THAT SHIT
5. Going to a sushi buffet for sushi is like going to hometown buffet for steak :shivers:
All THAT said, got any wine? Can trade crystal 1:1
lol
So, in other words, as a US citizen, you actively choose to grant legitimacy to a blatant fallacy? So I take it you also, therefore, will state (to reuse my example) that Christopher Columbus proved the Earth wasn't flat to all of his doubters?
Most people who claim to not like seaweed has probably never eaten seaweed before. Dried and salted seaweed and seaweed soup taste very good.
Not sure what you are getting at, but it's pretty unethical to advertise beef from a colorado Wagyu cow (or similar) as Kobe beef, but a lot of places do this. Ask the next time you see it on the menu; you'll be surprised. I know I was. I don't even remember what prompted me to ask, except maybe that I was surprised at the low cost of the item.
Way to turn it into a patriotism issue. There are plenty of American citizens who speak Japanese and care about the actual meaning.
The places I go to usually say "American Wagyu, raised in XXXX farm" and "Japanese Wagyu." The Jap wagyu is 2x more exp and when they present the cuts you can clearly see the difference. Calling wagyu "kobe" is like calling tissue "kleenex."
What are your recommendations in Seattle? Tokyo in Bellevue is a touch pricey but GOOD. We tend to just get fish from Uwajimayu and make sushi at home.
the sushi buffet place i go to here in new york is really nice. sit down, and order from a menu of 50 something different rolls and pieces. they take the order and give it to the chef, and he makes it on the spot for you. not many sushi buffet places i've seen actually make them from customer orders instead of just mass producing them and having them sit out on trays somewhere. thats why i like this place, all freshly made and for about $19/person.
http://www.bayridge-sushi.com
http://www.bayridge-sushi.com
you bashed on Benihana, but that's the exact same thing they do. They give you a list of choices, you mark them down, chef takes the list, and makes it right in front of you. I can't speak for the anything other than the sushi bar though; I've never eaten in the main restaurant.
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