This is what sushi lovers should understand. It’s doubtful there are sushi restaurants in the USA that can match the quality and wonderful flavors of sushi made in Japan. I’ve eaten at many sushi restaurants in both countries and there is a big difference. First, sushi chefs in Japan train as apprentices for over 10 years under a master chef. They are not supposed to take the title of sushi chef until the master chef says they are ready. The sushi chefs are passionate about what they do and dedicate their lives to this profession. Second, all of the products, ingredients and quality of both cannot always be obtained here. Third, the sushi here is made differently.
Quality sushi is about quality and freshness of the products used, the way the products are prepared, and the proportions of the ingredients. Many of us think that a bigger chunk of raw fish on top of that little ball of vinegar rice is better. Wrong! Too much fish is like slathering too much icing on a cake. It's about proper proportions. When it comes to rolls (rolls are not really sushi, they are 'maki') this is a California phenomenon. Kiki Sushi makes some pretty good rolls as do many other sushi restaurants in SD . . . nothing special here. However there are only a few sushi restaurants in SD that can produce reasonably good sushi and Kiki Sushi ain’t it.
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