Were we served shitty Tuna Sashimi?

12 comments

1. Some friends and I went to a popular sushi restaurant. It was packed and a lot of people were at it. We assumed it was going to be good, but honestly it qas quite lack luster. Some pieces of tuna sashimi they gave us were literally 50% cartilage. Is that normal? Or is this shitty quality sashimi?

2. Yeah, normally the white fatty part is removed as it has no flavor. The sushi maker went stingy and wanted to make as many pieces as possible. Also looks like deep frozen stuff, definitely not as fresh as it could be. Bottom part looks like tuna, texture looks alright, but again didn’t properly prepare it and looks like served half frozen. Was the fish quite cold?

3. https://youtu.be/nmnwrWov8QU

   https://youtu.be/UmYaNhbYEB8

   Watch this video to see the tuna cuts at a Korean tuna place. Yes it’s a tzuyang mukbang, just watch it

4. Was it an all you can eat?

5. Strange, as the toro and chutoro etc looks all good to very good quality. The wasabi doesn’t seem to be real, but at least is the premium fake stuff. The presentation is all nice. I have never seen those other two cuts though. Love the pickles in the background.

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7. I haven’t seen those cuts previously but based on the rest of the plate I’m going to guess it’s some top quality stuff. They may cut up a whole tuna based on the different cuts, so these could be tough to get. Not sure why any sushi place would give some odd, cheap cuts when your basic tuna (the red cuts without any fat) are super cheap.

   The most important question: how did it taste?

8. There are cuts that are sinewy, or have hard fat on them. You definitely would not serve these cuts of sashimi at a restaurant. If you had trouble eating a piece all on one bite, then it wasn’t trimmed and prepared properly.
   I prep sashimi at a restaurant.

9. The circle one in back looks like swordfish to me. Although the marbled one in front looks good, none of this is showing me exquisite knife skill, which is what Japanese sashimi is about. Lower right cut has a bit too much of the bloodline on it for my taste. Never seen that middle thing before. Someone else mentioned horse meat which I had in Kumamoto that was back fat but this is all fish? Weird.

   Edit: it almost looks like some of these cuts were meant to be bbq or shabu shabu or something, like the person is used to cutting for that purpose. The dark red lower left in a small bowl looks really scrappy to me. Sashimi is usually served on daikon and shiso, which I don’t see here.

10. You should research the place you’re going to and ask about the dish you ordered before calling it shitty. These cuts look great.

11. Wtf are you talking about? THATS. NOT. TUNA. Look at the bottom right of the screen. THATS YOUR TUNA. No tuna would ever have that kind of fat content. Not even bluefin tuna. Look it up yourself.
    In your platter you have an arrangement of veggies, meats and seafood. What you have circled in red is more than likely animal meat. The top circle looks most likely to be sashimi horse meat from the belly. The bottom right, might also be horse meat but from a different cut of the body. In Japan, raw horse is served as sashimi in some prefectures, offering the experience of having quality meat, raw, and enjoyed in different glory. Hope this helped, and how was it?

12. Ok you’re in Korea and those are expensive tuna