Kikkoman soy sauce is gonna be different from some sushi restaurants because different makers taste different. Yamasa is different, there are a few other brands out there I don't remember but they all have slightly different tastes. Also, some Jap restaurants give you light soy (I know there's a name for it but I forget it offhand) which does taste lighter... it's made differently. It should be next to your regular soy in an asian supermarket. No need for vinegar or whatnot, Jap restaurants don't add to their soy sauce... it's not special.
Like others have said, get your raw sushi/sashimi fish prepared from an asian supermarket... Korean or Japanese will have it fresh for you though it is pricey. You can then just cut into for sashimi or sushi.
I've been able to replicate or sometimes surpass the quality of sushi/sashimi restaurants at home. I also know 3-4 people that own good Japanese restaurants. They just buy their soy and put it in dispensers. It's all in the preparation... or you can be lazy and just make chirashi sushi. 😀
Like others have said, get your raw sushi/sashimi fish prepared from an asian supermarket... Korean or Japanese will have it fresh for you though it is pricey. You can then just cut into for sashimi or sushi.
I've been able to replicate or sometimes surpass the quality of sushi/sashimi restaurants at home. I also know 3-4 people that own good Japanese restaurants. They just buy their soy and put it in dispensers. It's all in the preparation... or you can be lazy and just make chirashi sushi. 😀
