I refuse to eat at a sushi bar that isn't well known for that reason. Smaller businesses don't have health administrations breathing down their necks like say, Nobu does(and I absolutely love their red tailed snapper sushi..) I got sick from eating, er, puffer fish? at a local sushi bar. never again.
- MAD:
- Alright i will concede here that food can be both fast and good...
That stuff just isn't really what i was talking about when i say fast food culture.
Unless there is a massive move twards little salad bars pushing mom and pop restaurants out of business, that i didn't know about.
On the sushi though, that's artisan food, and if you are eating it in a typical fast food setting you're gambling with your life, as parasites in certain fish are far more deadly than what you risk from poorly cared for ground beef.
The equipment necessary to keep sashimi grade fish fresh is also much different.
Its not just a fryer, the refrigeration necessary is specialized equipment which you are required by law (at least here) to have if you run a sushi restaurant.
January 5th, 2009 at 11:41pm