Hiroyuki

In sushi jargon, removing a neta (topping) is called oihagi (highway robbery), which is one of the few things you shouldn't do at the counter of a sushi shop.

Your guess is absolutely right. The counter of a sushi shop (sushi ya in Japanese) is almost reserved for tsuu (connosseurs; in other words, sushi snobs ), regulars, and some fearless stupid guys who still don't know the way of the world. The counter is intimidating because of a sushi chef, who is often stubborn, and/or the money involved.

As a native Japanese, I can assure everyone of you here that almost all instructions and suggestions contained in that video are mere jokes.

Here is a misleading description of dashimaki tamago in Wikipedia: http://en.wikipedia.org/wiki/Tamagoyaki In reality, tamago yaki refers to any type of beaten and fried eggs. Atsuyaki tamago is a type of tamago yaki that is sweetened with sugar, and is a Kanto (Eastern Japan) thing. Dashimaki tamago is a type of tamago yaki that is seasoned with dashi and a dash of mirin, and is popular in Kansai (Western Japan).

Yes, he is pleased, but I remember he talked about dry weather. He said they hadn't had rain for weeks.

What I really hated about Maisen's was the absence of cabbage or any other vegetable.

The other day, my father took us (my children and me) to Korakuen, a ramen chain. My daugher had shio ramen (390 yen), and my son had miso ramen (390 yen). They shared one plate of gyoza (180 yen). I had hiyashi chuka (490 yen) and gyoza. My father had wafu (Japanese-style) tsuke men and gyoza (no photo). Not the greatest ramen shop for ramen lovers, but a good one for families.

I usually have a very, very low opinion of canned coffee, especially muto (non sugar) and bito (low sugar) types, but I can say this particular one is by far better than others. Dotour Super Black, 136 yen

Maybe a little off topic, but here is a photo of an example of seawater uni. 1,000 yen. My father likes uni, so I bought him one pack. He later told me that the uni was good but watery. I guess he didn't drain the uni enough before having it.

Before leaving for Tokyo, I bought some snacks at a kiosk in Yuzawa Station, which include: Niigata Chips. 400 yen(! ) I thought they were potato chips. I was wrong. They were rice chips (flavored with soy sauce.) Closeup of one chip: Not bad, but not good, either. Sasa dango (bamboo leaf dumpling) caramel: 136 yen. Closeup: I was disappointed because I had assumed that there were bits of anko in it or a big anko at the center.

I bought one pack of Maisen's hire katsu sandwiches in Tokyo the other day. Closeup: 1,165 yen. I wasn't very much impressed with the flavor or quality of the katsu. I very much prefer cheaper katsu sandwiches.

This is what this vinyard looked like on August 14, when my children and I visited my parents in Chiba: Kyoho. Here are photos of the other vinyard: King delaware. Kyoho.

Here is a link to the discussion of shusse uo in daily nihongo thread. As for me (an amateur cook who lives in the Kanto region), buri (adult), hamachi (young), and inada (younger than hamachi) are all the words I need to know about yellowtails.

Sorry I hadn't responded earlier. This sake is a product of Miwa Shuzo. http://www.miwashuzo.co.jp/FS-Shop/shop/index.html According to this page http://www.miwashuzo.co.jp/FS-Shop/shop/nigori_sk.html It is made by blending junmai ginjo sake made from rice milled at a milling ratio of 60% and junmai ginjo moromi at a ratio of 8:1, to give it a fragrant and mild flavor. Chill it to 10C before serving.

OK, the answers are: Top row, from left to right: Hon maguro (blue fin tuna), kanpachi (amberjack), hon maguro, hiramasa (amberjack?, kingfish?, Seriola lalandi Valenciennes) Second row: Hirame (left-eye flounder), hon maguro, hamachi (young yellowtail), hon maguro Third row: Salmon, suzuki (Japanese seabass), sode ika (diamondback squid), ama ebi (sweet shrimp) Thus, the green one is kanpachi (amberjack) and the red one is hamachi (young yellowtail). Note that yellowtails are called differently in Japanese depending on the stage of growth. Search for "shusse uo" through eGullet for more information.

Tipping bribing in Japan?? It's simply that the custom of tipping doesn't exist in Japan.

As someone else has already mentioned, I like houjicha (roasted green tea) ice cream. Other flavors include nihonshu (sake) and koshihikari rice flavors.

I'd say few questions are offensive to any sushi chef (and anyone else) if you try not to be blunt. You can always ask a chef such questions as: What do you think is the ideal amount of vinegared rice for nigiri? (The answer is probably in the range of 20 to 25 g.) What do you think is the ideal ratio of vinegared rice to a topping?

Andonatsu (あんどーなつ) Another great TV drama, which focuses on wagashi (Japanese confections). I have watched all the three episodes so far, and I have found them very fascinating.

It's easy to see that such high levels of service can only be achieved at some very limited types of restaurant like "counter kappou" カウンター割烹, where the chef can interact with his customers easily.

I think it's too optimistic to think that books can provide answers to your questions. You can, however, find some answers in books. I found one book for you by googling "おもてなしの心". Your mentor was absolutely right when he said so. Don't look for answers in books; just go out and interact with as many people as possible. Right?

OK. So, who is going to be the one to settle this dispute once and for all by visiting Japan and going to three different types of sushi houses: high-end sushi shops like Kyubei and Sukiyabashi Jiro, the type of sushi shop frequented by locals, and conveyor sushi restaurants?

It's totally acceptable and even encouraging for someone to describe their preferred way to eat sushi, and why, but we should refrain from talking about a proper way to eat sushi because there is no such thing anywhere in the world. In contrast, there is a proper way to use chopsticks and a proper way to place the three items on the table as I described here. It should be noted that the proper way to use chopsticks differs from one Asian country to another.

Well, there can be no proper way. Some people are blunt while others are more tactful. For example, the latter people may start asking what are in season.

The proper and correct way to eat sushi is with your hands and to use your chopsticks for sashimi. Steve himself has said this, and he's a writing a book about asian dining. Sushi is really about the rice, not the fish. And, the sushi master is trying to mold the sushi for this optimum mixture of rice and air so that it falls apart in your mouth. But, if you use chopsticks, then the sushi master must clump it harder so that it won't fall apart when you pick up with your chopsticks. The way I see it, I'm already behind the eight ball as the sushi chef views me as just another gaijin. If I use chopsticks for sushi, then I'm singalling to him that I don't know anything about sushi and thus am unlikely to appreciate his craft. Its kind of like ordering spicy tuna. As such, a sushi master isn't going to give the best cuts to a gaijin who's using chopsticks and ordering spicy tuna. ← Well, I encourage you to visit Japan to determine what you have written above is true.