When we eat out, we expect the food we consume to be tasty, but more than that – clean and fresh.
The quality of the raw materials of the dishes is such an important thing, but they are especially important when it comes to sushi, since the main component of the beloved rolls is raw fish.
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According to Josh Musieux, senior chef at the ARLO restaurant in San Diego, according to which you should avoid any component that is a kind of "mask" for the dish.
"Never order spicy appetizers. The essence of Japanese food is simplicity and purity, so if you 'burn' your taste buds at the very beginning, you will miss all the subtleties and beauty of the rest of the meal," he said.
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Leslie Daniel, chef at the Kuro restaurant at the Hard Rock Hotel in Atlantic City, said similar things: "A chef at a good sushi restaurant will spend a large part of his time preparing the fish, especially because some of the grains have unique and delicate flavors that may be hidden under the overload of other ingredients, such as strong spices and ingredients based on sauces".
In addition to hot sauces, another red flag that you should be careful about is the slowness of the restaurant where you are sitting.
"Never order anything from a slow sushi restaurant," says Eric Mikel, chef at Fin in Southern California.
"Tamir sushi should be fresh, but when a restaurant is known for its slowness, there is a chance that the fish from which the dish was prepared was put aside for a considerable time, and with each passing day - its quality deteriorates," he said.
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