Search Results

Ozumo is celebrating its 15 year anniversary this year and opening a new restaurant in San Jose in 2016, in addition to their flagship restaurants in San Francisco and Oakland. #Sushi #Restaurants #Sake #Bar

eatsa is a new kind of restaurant. There is something missing - people taking orders. Instead, you can order their food through a downloaded app on your phone, or a tablet device inside of the restaurant. Your order will be sent to the kitchen, and the food will be prepared by a "robot." (I was informed that it's a company secret, so I was unable to see the inside of the kitchen. #Unique #News #Food #Production #Togo #NewExperience

Starting from September 1, 2016, when you refer us to your co-worker, friend, family, or anyone, and when they book an event with us, we will give them an annual membership at Monterey Bay Aquarium. Here is how it works. When referring someone, please make sure to have he/she mention your name including the date of the event you attended. Once your friend books an event with us, we'll notify you and sign you up for the membership and the Aquarium will send you the membership card by mail. It's our way of Thank You and supports the ongoing mission of the Monterey Bay Aquarium and the Seafood Watch Program. #News #SustainableFish #MontereyBayAquarium

Our November San Francisco Sushi Class is all sold out - Thank you everyone for registering for the class. Tickets are still available for the December class, and we now have two types of classes in 2022. To register, click here. #SushiClasses #News

Last week, Paul Johnson, the owner of Monterey Fish Market attended our monthly sushi class in San Francisco. We are ever so grateful for supplying us with such a great fish, Paul! #SushiClasses

We just received this email video from Monterey Bay Aquarium and are so glad to be their member and seafood watch, business partner. Part of our contribution comes from those who attended our Monthly Sushi Class in San Francisco, so our Thank You goes out to those who came to our sushi class! #MontereyBayAquarium

" Tell me what you eat, I'll tell you who you are." - Jean Anthelme Brillat-Savarin If you eat sushi, then what can you tell us about who you are? #Art

Tuna Pastel Drawing by Chef Kaz Matsune (Originally posted on Quora.com) Let's start looking at the whole fish - Yellowfin, Bigeye, and Bluefin What's marked in green is suitable for Sashimi. Tuna uses its tail to swim, so the tail meat is the leanest, containing the least amount of fat, therefore tastes less flavorful compared to the belly. Here is a top view and some side views of Yellowfin tuna. You see white tendon left side of this loin (just outside of the green line,) This part is too tough to chew. Because Yellowfin does not grow big enough to store fat as Bluefin does, this part is unsuitable for either Sashimi or Nigiri. It, however, can be used for Spicy Tuna after scraping. The best part is the top part (pointy triangular shape) meat. It is tender and has a very mild tuna flavor. Great for Sashimi! Things are a bit different with Bluefin. If you look at the whole fish, tail meat would be unsuitable for Sashimi just like Yellowfin. However, because the belly meat contains a lot of fat, generally known as Toro, you can pretty much eat any part of Blue Fin Tuna as Sashimi, as marked below in the green line. #Sashimi #Quora #Tuna

Great news for those in Palo Alto, Mountain View, and San Jose - Breakthrough Sushi is coming to Peninsula! Learn from The Master Sushi Class "Rolls" Peninsula at beautiful The Neutra House. For more details and to register for the class, click here. #SushiClasses #News

New Contemporary restaurant is scheduled to open this fall in New York by an acclaimed chef, Hiroki Yoshitake, who is an executive chef at Sola in Paris. His beautiful, yet elegant dishes have earned Sola one Michelin star, only after two years of its opening. Mr. Yoshitake is from Saga, Japan and worked at restaurants as Fogon, Ze Kitchen Galerie, les Magnolias, Astrance under Pascal Barbot. Here are some photos from MIFUNE, New York. #Restaurants #Recommendations #Art #Modernism

One of the benefits of being a member at Monterey Bay Aquarium is that you are invited to their special events - this one is from the "Finding Dory" members-only screening at Pixar Studio. (we are Aquarium members and business partners of seafood watch.) (Outside of the Main Entrance, Large display of characters from "Luxo Jr.") (Many familiar figures like The Incredibles) (Oscars and Dory Movie Display) So, what's the connection between Monterey Bay Aquarium and Pixar and Finding Dory? In Finding Dory, many animators from Pixar visited the Aquarium to study the building and exhibits which were incorporated into the movie. Many scenes in the movie at Marine Life Institute were based on Monterey Bay Aquarium. (A scene from Finding Dory, Marine Life Institute) #News #SustainableFish #MontereyBayAquarium

(This video contains how to make sushi vinegar: 0:49) In making sushi rice, it appears (based on the questions we received during our sushi class), that burning questions are: What exactly is sushi vinegar? What kind of vinegar should I use? How do I make it? When do I add sushi vinegar to the sushi rice? Before I cook the rice or after I cook the rice? So, let's go over them one by one. 1. What exactly is sushi vinegar? Sushi vinegar is a mixture of rice vinegar, sugar, and salt. 2. What kind of vinegar should I use? Rice vinegar is mostly used. Some sushi chefs use black or red vinegar, brown sugar, and sea salt. It all depends on what kind of flavor you want to achieve. The best way for you is to taste and experiment. The combination is almost endless. My suggestion is to use what's available at your local supermarket and start with that. Once you get used to it, you can continue to explore different types of vinegar, sugar, and rice, which is what all sushi chefs do. 3. How do I make it? Our recipe is very simple. The ratio is: Rice Vinegar: Sugar: Salt=5:3:1 For example, you can mix 5Tbl Rice Vinegar, 3Tbl. Sugar and 1Tbl. Salt in a bowl, stir until sugar and salt are dissolved. If making sushi vinegar is too much for you, then, you can purchase "Sushi Vinegar." There are many kinds available both online and at the store. Here are some. Sushi Chef Sushi Vinegar Nishiki Sushi Vinegar Marukan Seasoned (Sushi) Vinegar (If it says "Seasoned," the is can be used as Sushi Vinegar. Look at the ingredients and make sure it has sugar and salt.") Kikkoman Sushi Vinegar #Recipes #Ingredients