If you’re an ardent sushi enthusiast, you’re certainly not alone. Once a niche delicacy confined to certain regions, this style of Japanese cuisine has captured the hearts and palates of food lovers and casual eaters worldwide, becoming a mainstream favorite. Nowadays, it seems like there’s always a sushi restaurant within a 5-minute radius in most major cities. However, not all these establishments are created equal. Whether you’re a seasoned sushi connoisseur or a curious beginner delving into the world of raw seafood, it’s important to understand the qualities that distinguish excellent sushi restaurants from their mediocre counterparts. This knowledge will help you avoid disappointment and, more importantly, potential illness. We reached out to sushi chefs and asked them to share their insights on what makes a good—and bad—sushi restaurant. Below, you’ll find their tips for evaluating the quality of an establishment and maximizing your sushi experience.
Sushi Rice
“The quality of rice used is crucial,” says Shingo Akikuni, chef at Shingo in Coral Gables, Florida. “Rice plays an essential role in good sushi and needs to be carefully selected and prepared, just like the fish.” Pay attention to the consistency, moisture, and flavor of the sushi rice. “Expertly prepared sushi rice maintains its delicate, fluffy texture,” explains Hidekazu Tojo, chef at Tojo’s Restaurant in Vancouver. “The seasoning should be perfectly balanced with a touch of sweetness, tartness, and brininess. It should be served at around 37 degrees Celsius, which is body temperature.” He also notes that signs of bad sushi rice include being undercooked, overly sweet, too salty, or too dry. “Even the type of rice matters—short-grain rice is the way to go,” adds Masaharu Morimoto, owner of various Japanese restaurants worldwide.
Seafood Quality
“Fresh and high-quality ingredients are among the signs of a good sushi restaurant,” states Morimoto. “If the server or chef emphasizes seasonal sushi in addition to the menu, that’s a positive sign for the sushi program.” Take a look at the sushi case when you arrive to see the fish the chef is working with and how it’s stored and displayed. Color and vibrancy are important factors to consider. “Warning signs of poor fish quality include discoloration, browning, and lack of firmness,” says sushi chef Elijah Lehrer, Vice President of Culinary at Bamboo Sushi. “Look for brightness and firmness in the fish. Use common sense and do your research, just like you would at your local market or fishmonger.” He suggests asking about the origin of the fish, the catch methods used, and whether it’s sustainably sourced. “With the increasing environmental impact of climate change and overfishing, discussions about sustainability and fishery health should naturally be part of the conversation on fish quality,” Lehrer advises. Knowledge is power, so if you want to become better at distinguishing between excellent and mediocre sushi spots, familiarize yourself with different fish species and how they should appear. “The fish and other seafood should be fresh, indicated by a glossy texture, fresh aroma, and delicate flavor,” says Tojo. “It should be served at 2-4 degrees Celsius.” He cautions against seafood that isn’t fresh or is served too cold. In the US, government regulations require fish to be frozen before serving it raw, so your sushi is unlikely to be 100% fresh. However, a high-quality sushi chef will ensure it’s as fresh as possible and served at the ideal temperature before placing it on your plate. “If the seafood texture is dry, it means the ingredients weren’t freshly prepared and have been left out or exposed to the air for too long,” Tojo adds. “Good quality seaweed should be crisp, not chewy.”
Chef Skill
“Skillful sushi chefs are a sign of a good sushi restaurant,” says Morimoto. “Freshly grating wasabi for certain sushi courses is a positive sign. Describing each piece of fish by its Japanese and English name also shows attention to detail.” Look out for omakase options on the menu of a new sushi restaurant, even if you don’t plan on ordering it. “Offering an omakase experience indicates the chef’s confidence in their craft,” explains Tojo. “Omakase means ‘leave it to me’ and allows the chef to curate dishes based on the day’s fresh catch or tailor the meal to the customer’s preferences or culinary adventurousness.” There are various certifications that sushi chefs can pursue through organizations like the Tokyo Sushi Academy and Sushi Chef Institute. “When I dine at a sushi restaurant, I usually pay attention to three ingredients: anago, saba, and tamago. It’s important to use the right cooking techniques with these ingredients,” says Chef Wen of Omakase in San Francisco. “I also focus on the proportion of rice, vinegar, and how each ingredient is cured with salt on nigiri.” A sushi chef’s skill and training are evident in the techniques they employ and their ability to take diners on a delightful culinary journey. “Poorly made sushi reflects a lack of passion and proper training,” says Morimoto. “Customer satisfaction should be a top priority, and the art of presentation is crucial, along with positive energy and eye contact.” Akikuni uses a specific type of fish, kohada nigiri (salted and cured gizzard shad), as his benchmark for assessing quality. “If a sushi spot serves good kohada, you can assume they are a good sushi restaurant and will have other high-quality offerings,” he explains.
Cleanliness
“A clean and well-maintained establishment, with tidy staff wearing clean uniforms, is a positive sign,” notes Tojo. “This indicates that the restaurant values food safety, customer comfort, and a good working environment, and reflects the quality of the establishment.” Consider the sensory experience of being inside the restaurant. “A good sushi restaurant should not smell like fish when you walk in,” says Akikuni. “This indicates that cleanliness is a top priority for the chefs.” Nick Sakagami, author of “Sushi Master,” believes cleanliness of the bathroom and eating surfaces is crucial. “Someone who disregards the cleanliness of their restroom is less likely to pay detailed attention to food safety,” he explains. “Similarly, ensure that surfaces like tabletops and sushi bar counters aren’t sticky. Regular cleaning should prevent them from becoming sticky.” Cleanliness also extends to respecting allergies and dietary restrictions. “In our restaurants, we’re cautious about allergens and how we handle, store, and present items,” Lehrer says. “Shellfish is kept separate from fin fish, and our menu is mostly gluten-free to cater to those with celiac disease or other food sensitivities.”
Hospitality
“A lack of warmth and genuine hospitality from the moment you walk in the door is a sign that a sushi restaurant might not be the best,” warns Morimoto. Omotenashi, which refers to Japanese hospitality and attentiveness, is a crucial part of a sushi experience. “Irasshaimase!” says Lehrer. “The best sushi restaurants make you feel instantly welcome with this unique traditional chef’s greeting. The sushi bar should be an interactive experience, like your own chef’s table, with a knowledgeable guide who’s engaged and communicative. A great sushi chef is excited to discuss your likes, dislikes, and discover who you are as a diner.” Bay Area sushi chef Ray Lee also sees interaction with diners as a sign of quality. “Service should include strong chef engagement,” he says about his San Francisco restaurants Akikos and Friends Only. “While it’s not customary for most Japanese chefs to interact directly with guests, we recognize the immense value of close interaction, especially for those experiencing omakase for the first time.”
Price
You don’t have to spend a fortune to enjoy a good sushi restaurant.
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