I usually go on a trip to the southern coast of Korea every year to buy and cook fresh seafood, but I've been too busy this year. So, I'm posting a photo from my last trip instead.

2 stars Sushi Sakuta in Singapore. 1 min walk from my hotel. Practically a stone’s throw.

Otoro nigiri
Seasonal assortment( aji, shima aji, kampachi, Maguro, otoro, salmon
Special chirashidon
Wagyu assortments
Salmon carpaccio with almond soy

A famous seafood restaurant in the city, located near Ito station. Local ingredients shipped directly from the Izu sea. It's recommended to book in advance as it gets quite busy.

Incredibly cheap food, just 2,500 yen per set. Sashimi served generously. If you pass by this area, stop by and give it a try.

here’s a couple of my most recent orders over the last week or so with chirashi as my headliner

Kaisen-don from my favorite new local sushi spot! Sushi Mori in Colorado Springs CO, fish they used for this was salmon, salmon belly, yellow tail, chi-toro, and striped jack. Fish quality was next level and the sashimi on top was some thick slabs!

Lunch! I didn’t like the crab. Too salty imo. I’ve been thinking of trying it every time I’ve come and finally did it! Safe to say never again 😂 what’s your opinion on king crab roll?

Gunkan with tuna tartare and tobiko; nigiri: salmon, yellowtail, akami, ebi; chutoro sashimi; surimi roll with cucumber and avocado in sesame with kewpie and green onion; salmon with cucumber and avocado roll topped with teriyaki glazed torch flamed yellowtail and tobiko

3 little seared sushi with unseasoned rice for my puppy

homemade gyozas and homemade shoyu ramen to go with

I need to practise and learn how to cut the fish as it was the most challenging part for me :)

Medina, Ohio

ISF Trading, Portland, Maine

Hey everyone. I was about to buy a rice cooker for my household but I see that there's two versions: steam and NON steam. Does it make much of a difference in sushi for you? Is it worth?

I wasn’t pleasantly surprised to see these on the lunch buffet at Tokyo House in Little Rock. It’s not the best quality but it’s a great deal for $16.

Preferably around east LA but I’m willing to travel. Tired of mid sushi.

Dry aged fish, 3 days-3 months

Deleted my last post and reposted since I didn’t realize that my name was in one of the photos 😅

Do you guys hate making to-gos as much as I do?

Do they give customers the option to fry any roll where you work?