Sometimes I’d rather have good tamago than most other fish (o-toro and hamachi excluded).

Tamago yaki (tah-mah-goh-yah-kee) - egg omelet, sweet and, hopefully light, a good test of a new sushi restaurant, if its overcooked and chewy, go somewhere else. In Japan it is the trademark of each chef. Often potential customers in Japan will ask for a taste of the Tamago in order to judge the chef’s proficiency.

The rice should about body temperature. There should be a nice balance of vinegar and sweetness. My friend says he often has Japanese customers that ask to taste his sushi rice before they order.

My favorite sushi restaurant is located in Woodland Hills, it is called Erukamu.

Although I gather that tamago is a skillfully made item, it seems an odd way to gauge a FISH chef…

Does anyone have any more details to divulge? Precisely what are we looking for when we judge a sushi place?

Gregory’s taco analogy was exemplary, btw.

Unfortunately this angle of argument doesn’t hold water when someone wants to seriously discuss “the best sushi” anywhere, but especially in Los Angeles where there are plenty of mid-priced establishments that can satiate the desire for sushi that doesn’t involve some cheezy twist to cover up the fact the fish isn’t all that great and the sushi chefs just graduated locally at a sushi academy. According to the argument implied, someone could argue that the humble origin of the taco justifies Taco Bell’s bastardization of cultural cuisine. This is not to say that americanized/cross cultural interpretations can’t be delicious or a cuisine all their own, but just as most asians wince when someone mentions P.F. Chang’s during a discussion of good “chineseâ€? food, I’m going to lean toward the side of purists in this case, and continue to recommend places like Sushi Ike and Tama Sushi, where quality handpicked seafood is carefully handled and served with a nod to their humble beginnings all at a fair price. It’s not the age or history, its the care and context of how food is prepared. And I doubt many places blaring reggae music with black lights is all the concerned with the food itself.

In terms of a decider, I’ll mention my uncle’s recommendation: pick the saba (mackerel). If a sushi chef cannot handle that humble choice of fish, then it’s very unlikely he’s of any skill at working with more expensive choices such as hamachi, otoro or uni.

I’m more for the sterile environment. If I’m going to enjoy a meal, I’d prefer not to have to shout in order to talk to my dinner mates.

Last meal would have to be the Hump for me. Been to Sasabune (at the new location) and wasn’t that impressed. It was like a conveyor belt. But the thing that did it for me at the Hump was the Oo-toro. I’ve never eaten anything more delicious in my life. It was eating butter. Simply amazing. I would just go there and order upon order of Oo-toro and then probably collapse from sheer joy.

Echigo: Probably the best value for the money. It’s not cheap, but not outrageously expensive. The fish is about as good as you can get and is served edo style, that is with warm rice.

Mori: Probably one of the nicest places that serves something “spicy”. They serve spicy tuna tacos, chopped spicy tuna on a wonton crisp. The miso black cod is awesome and apparentyl the rice is hulled on site to keep its moisture.

Sasabune (post move to Wilshire): Also edo style, but a bit more pricey than Echigo. Sasabune uses more different sauces that Echigo, but has similar quality fish. I ordered off the menu, but the Sasabune omakase has an esteemed reputation.

Hamakawa: One of my favorites, not just for the sushi, but for the whole menu of Japanese delights. Also the place where I was introduced to shishito peppers. The yellow tail nigiri and sahimi here is consistantly the best.

Zooma Sushi: Secluded in Malibu, just near Paradise Beach, Zooma serves tremendous original creations, without being too outrageous. Rumor has it, if you get sushi chef Toshi drunk enough, you may be treated to some Opera Singing…in German.

California Roll and Sushi Fish: Where I like to get my “creative” rolls and not have to drop a ton of cash. Not necessarily the best of the best, but a good value play.

Uzen: Another consistent option with fairly standard offerings. Share your favorite jokes with Mikami-san and you might find some goodies on your plate.