meei / Sushi

ingredients are fresh. well, it's a (semi) classic maki sushi - not much to say here.

having come here on another separate occasion and tried a selection of their nigiri sushi, i can assure you that their salmon is by far the best sashimi cut they've got - the rest of the fish taste lackluster (the hamachi particularly doesn't feel fresh) and aren't as silky smooth.

i could not even have made that name up. The priciest roll on the menu ($16), described to us by the chef as "a roll with everything in it." tamago, teriyaki chicken and prawn tempura included. not bad, i suppose - a roll is a roll. the problem with sakanaya is that there only is one chef (the owner) handling sashimi - you'd think this would mean that quality was top-notch, but on the contrary, because he's way too rushed to keep up with the demand of his patrons. we were sat at the bar, so i can say with confidence that the poor guy rushes through his dinner shift as if he was in a 4-hour amazing race challenge, ending up producing sushi and sashimi that are irregularly and wonkily cut (also, it looks like his paring knife needs some serious sharpening). i'd really much prefer it if he served us at a far slower pace and produced more quality plates, but (shrug)

very fresh and packs a flavourful punch - fish a little warmer than i'd like, but this is conveyor belt sushi for you.

their sea urchin is pretty amazing - so slurpable! if it really was sourced from the sydney fish market, i need to get myself some of this the next time i drop by. this a little difficult to eat though. i care not what people claim to be the proper manner of eating sushi - i hate the gluttonous idea of stuffing whole sushis into one's mouth. problem here, then, is the fact that the seaweed wrap helps not at all in my pursuit of nibbling at my sushi. not much to complain about, other than that.

not bad at all - thick, juicy, sweet and an absolute mess to eat. what's not to like?

i wouldn't bother if i were you - starting to smell a little fishy, and not as smooth as it could be.

very irregularly salted. a couple of my eating companions enjoyed the crunch in the edamame, but i prefer my edamame softer and close to being borderline mushy. personal preferences.

my eating partner, having been to japan before, claims that the natto wasn't whisked long enough (or at all), for it didn't have the characteristic stickiness that natto should carry.

my dinner buddy asked for the sweetest sake they had - ai says this is the best choice for beginners. my dinner buddy still thought it rather dry, but i found it too sweet for my liking. personal preference.