Quote:
Originally Posted by Nagoyankee
Thank you, yuujirou, for the detailed answer! I was surprised to learn that you guys like pretty much what we like here.
I love Engawa so much. I guess it might be better if the rest of the world didn't know of it so that it'll always be available here in Japan. 
And I'm sure that kani-kama will yield lots of profit for the restaurant!!
As for aji, it's one of the cheapest fish in Japan. 20 bucks for aji there? You mean for two pieces, don't you? Wow, I think I know what I'm going to start exporting now. lol I can have two pieces for about 1 1/2 dollars (U.S.) at my neighborhood kaiten-zushi. Even at regular sushi bars, it will only cost 5-6 bucks per two pieces. |
Hmm... i'm most nearly impartial to engawa xD
i'm more interested in the different ways of doing nigiri
like... lightly searing the sake-toro w/ a torch
then sprinkling a bit of sea salt over it and some lemon juice =3
and... haha... actually... kani-kama (not sure what that translates too.. but i'm referring to artificial crab meat... that stuff that comes in sticks) 'doubled' in price a few years ago >.>''
went from like $30 a carton to like 65 or 70 ^^'
and it's aji-tataki x.x'
we serve the whole fish for $20
i think it's like $6 for one piece of sushi... haha ^^'
and well... we get like $5-10 worth each time >.>''
which equates too....... 6-7 fish >.>'''
of which we retail anywhere from $18-25 USD
i think the highest we've ever sold one for was like $35
>.>''