Still dreaming about this Omakase from Momiji in Seattle, WA. Freshest fish I've had in my life, so far!


Fatty tuna, yellowtail, salmon, octopus, king crabs, vannamei shrimp, pacific saury (or mackerel), scallops, and white tuna (can't actually inform) I work for a chain sushi restaurant in Taiwan ...



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Some random comments on reddit about Still dreaming about this Omakase from Momiji in Seattle, WA. Freshest fish I've had in my life, so far!

  • Fatty tuna, yellowtail, salmon, octopus, king crabs, vannamei shrimp, pacific saury (or mackerel), scallops, and white tuna (can't really tell) I work for a chain sushi restaurant in Taiwan
  • I ate there!
  • If its the best most flavorful you have had its probably not the freshest as many fish need multiple days to aged and develop their flavor.
  • Yup. The umami takes a day or two, sometimes even a week. The exception is shellfish or oily fish like saba. Fish right out of the water is usually less flavorful and often a bit chewy.
  • Yeah, not sure what people mean when they talk about their sushi being fresh. Most sushi fish in the US is required to have been frozen prior to consumption. Does that make it fresh?
  • What people mean is that they have no idea what they are talking about, but assume sushi is all about the fish, and fresh fish = good fish.
  • Is that considered an omakase? That looks like it's just a sashimi plate. I'm used to omakases being course dining.
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