American Sushi

I travel to the US regularly, mainly to Seattle, Orlando, and New York, and I make it a point to see what the various Japanese restaurants on this side of the ocean are like.  You never know where your next good idea might come from!  This week I’ve been in both New York and Orlando and have eaten at three sushi bars.

One observation is that the menus here are loaded with all kinds of fusion sushi rolls and significantly less traditional nigiri.  I have a feeling that the diners are primarily ordering these rolls versus the straightforward nigiri or sashimi.  I feel that’s the case as you can tell the fish quality is not good; it’s mushy and in the thawing process (frozen for a long time) the water has permeated the fish. So it ends up with a limp feel and bland taste.  Which is unfortunate for the traditional sushi lover but if the majority of customers are ordering fusion sushi, then I can see why the restaurant would want to save money and invest in the rolls.  Coated with sauce, deep fried, and full of garnish means that the fish taste is lost amongst all the ingredients.

Fusion sushi roll

Don’t get me wrong, I think fusion sushi rolls are fun and have been thinking about adding some to our menu.  Maybe have an experimental period where people can send in suggestions.

There aren’t many Japanese restaurants in Singapore that offer up fusion sushi.  The two that leap to mind would be Kinki and Sun and Moon.  Any others?