Sushis in Japan

Let's start our little review about sushis in Japan.

First, few details of vocabulary. What is called Sushi in japanese has two forms. The first one, Nigiri Sushi which are commonly eaten in western coutries (raw fish on rice "cylinder") and Chirashi sushis which consists in a bowl of vinegar rice beneath slices of different raw fishes. Sashimi is also different, it is raw fish and rice served separately.

We eat sushi in sushiya (ce qui se traduit simplement en français par ya sushi). As I have asian roots, indian in particular, I'm very careful about rice, the cooking and the type of it. And I must tell you I stopped eating sushis in those awful chinese restaurant two years ago. If you want to eat good sushis in Paris for a reasonable price, I would recommend Edokko, métro pyramide. Lot more expensive, Isami, a sushi master renowned even in Japan. Those sushis are the second finest I've never tasted. These are the "true" sushis as they do it in Japan. I can't explain but the way rice is cooked changes everything.

In Japan, the sushiya I've eaten in are as good as Eddoko, sometimes better, sometimes worse. However, a meal usually costs less than 1000 yens (6 euros). I've been once with my boss in a prestigious sushiya, Fukube san I think. Those were exquisite. We had one sushi master only for us (only a dozen customers in the restaurant) and it was a great experience. The eating of high class sushis is very codified, one cannot put the sushi on the wasabi but rather the wasabi on the sushi for instance. They were priceless (100 euros though for each one of us fortunately paid by the company).

To conclude, I believe we can eat tasteful sushis in Paris as well, but I don't recommend going to those chinese restaurants. Try instead the Rue Sainte Anne or Isami in front of la Tour d'Argent if you can afford it (about 50 euros) If you want any wiser advice about japanese food in Paris, I recommend you to mail my master in that particular field, Runo-Sensei. He's kind of an expert.