Sushi Wars

We are lucky in that we are at the point where around 10 sushi places are very good! (and no one has mentioned the one way out Bardstown Rd whose name I can never remember!)

Sake Blue?

We are lucky in that we are at the point where around 10 sushi places are very good! (and no one has mentioned the one way out Bardstown Rd whose name I can never remember!)

Sake Blue?

Yup . . . thanks!

We hit up Dragon King's Daughter for the first time last night, and were impressed. It's a nice space inside. The 1/2 sashimi pizza was excellent, and huge. My wife got the cheese pizza with edamame, and we shared the choriza yaki (excellent) and stuffed wontons (very good). The beer selection was relatively solid.

Service was . . . okay for the most part. Our server was very nice, but had spurts of being attentive followed by a disappearing act. Overall, it was fine and they were quite busy.

I went to Wasabiya again tonight. YUMMEH! I had miso soup, salad, and the korean bbq ribs, oh and a sake bomb. Total 20 bucks, and it was way more food than I could eat. My friends all got sushi, and seemed to enjoy it . I love this place!

Another vote for Wasabiya. I have gone there at least once a week for the past month and not only is the sushi fresh, the head Sushi chef, Henry, is extremely entertaining and makes sauces to accompany his sushi rolls where no soy sauce nor wasabi is needed.

[Robin Garr]

Another vote for Wasabiya. I have gone there at least once a week for the past month and not only is the sushi fresh, the head Sushi chef, Henry, is extremely entertaining and makes sauces to accompany his sushi rolls where no soy sauce nor wasabi is needed.

I'm getting to the place where I believe that Wasabiya does a good job - and if this is the same Henry who used to be over in Clarksville, I believe it.

All that said, I am certain that they served me the weekend's leftover fish on a midweek lunch, and no matter how good he is, that's a practice unacceptable in a sushi bar.

All that said, I am certain that they served me the weekend's leftover fish on a midweek lunch, and no matter how good he is, that's a practice unacceptable in a sushi bar.

After refreshing my memory with your Wabiya review, I see that you you found the Mackeral had "its meaty flavor added an unfortunate fishy quality that barely passed my sniff test." I assume you thought this was due to the fact because it "was left over from the weekend?" Makeral spoils extremely fast and the only time one it is eaten raw is if you are fortunate enough to be on the boat catching the fish. The Makeral sushi we eat here and even in Japan, is cured with salt for 3 or 4 hours and then rinsed with rice vinegar. The strong after taste Mackeral can leave in your mouth is caused by over curing the fish. This kills the aromas of the Mackerel and leaves it only with a fishy scent (fish oil).

As for the toro, if the fish wasn't pink; but instead brown I would have been unhappy. However, perhaps Wasabiya shouldn't have been serving this delicacy when you tried it as it isn't top notch in the summer months. It's better to serve this fish in the colder winter months of February when the tuna isn't as far down deep in the cold ocean waters. I had the toro one time at Wasabiya and it was like butter. Who knows?

You stated in your review "I’ll likely sneak in again later on and see if the freshness issue persists. I’ll let you know." I challenge you to this and see if your opinion is different.

[Robin Garr]

Sue, saba (mackerel) is one of my favorite forms of sushi. Sorry, but "it's supposed to taste like that" doesn't work. Wasabiya lost my affection for serving me over-the-hill fish, and I'll play the experience card in asserting that I do know the difference. I realize that it's an expense, but when fish or seafood is too old for decent sushi, they should pitch it, or call Kentucky Harvest, anyway.

All that said, I am certain that they served me the weekend's leftover fish on a midweek lunch, and no matter how good he is, that's a practice unacceptable in a sushi bar.

After refreshing my memory with your Wabiya review, I see that you you found the Mackeral had "its meaty flavor added an unfortunate fishy quality that barely passed my sniff test." I assume you thought this was due to the fact because it "was left over from the weekend?" Makeral spoils extremely fast and the only time one it is eaten raw is if you are fortunate enough to be on the boat catching the fish. The Makeral sushi we eat here and even in Japan, is cured with salt for 3 or 4 hours and then rinsed with rice vinegar. The strong after taste Mackeral can leave in your mouth is caused by over curing the fish. This kills the aromas of the Mackerel and leaves it only with a fishy scent (fish oil).

As for the toro, if the fish wasn't pink; but instead brown I would have been unhappy. However, perhaps Wasabiya shouldn't have been serving this delicacy when you tried it as it isn't top notch in the summer months. It's better to serve this fish in the colder winter months of February when the tuna isn't as far down deep in the cold ocean waters. I had the toro one time at Wasabiya and it was like butter. Who knows?

You stated in your review "I’ll likely sneak in again later on and see if the freshness issue persists. I’ll let you know." I challenge you to this and see if your opinion is different.

I vote for Oishi, or Wasabiya!

I really like Oishii a lot. Also Sapporo, and Tokyo on Lime Kiln. Wasabiya? I still haven't forgiven them for selling rank, leftover fish for weekday lunch.

My vote is for Sake Blue. Fantastic rolls, attentive service and beautiful place.

Deb

Tied for 1st; Sapporo and Wasabiya. Both have consistently fresh fish and knowledgeable chefs.Both are honest when I ask how the uni is for the night. The presentation at both is usually perfect.

I just wish that Sapporo would put an end to the loud.clubby music and neon lights. They could take a lesson from the warm and serene atmosphere at Osaka. I got my hopes up about the new Theater Square location. However, I was disappointed (atmosphere wise) with the still trendy interior as well as the TV's behind the sushi bar.

Wasabiya would be perfect if they find a solution to their occasional sewer gas issue.

Oiishi, almost last; Their fish is usually fresh. However, they're too generous with the cuts of the nigiri. Yes, way too big. It should be sized so that it can be eaten in one bite. Everything takes too long and it arrives out of order. i.e. Sushi should be served from simplest to the most complex. My last experience, I ordered some nigiri and an oyster roll. It took 45 minutes to receive my order and the oyster roll (with way too much cream cheese) came first. This visit reminded me of why it had been a while since my previous visit. Perhaps they'll improve.



One a slightly related note; Has anyone tried the Uni Pizza at Dragon King's Daughter? Delicious!

Another vote for Wasabiya. I have gone there at least once a week for the past month and not only is the sushi fresh, the head Sushi chef, Henry, is extremely entertaining and makes sauces to accompany his sushi rolls where no soy sauce nor wasabi is needed.

He seems very passionate about his craft and very detail oriented.

I had dinner at Oishi on Tuesday. It was HORRIBLE!!!

I have been there before, and enjoyed the sushi. The rice was mushy, strawberries limp, fish was NOT good. Service - meh. I ate one piece of the 2nd sushi roll, and asked for the check. Yuck.yuck.yuck. I doubt I will go back. The only good thing was the edamame, and the beer - both hard to screw up!

Tied for 1st; Sapporo and Wasabiya. Both have consistently fresh fish and knowledgeable chefs.Both are honest when I ask how the uni is for the night. The presentation at both is usually perfect.

I just wish that Sapporo would put an end to the loud.clubby music and neon lights. They could take a lesson from the warm and serene atmosphere at Osaka. I got my hopes up about the new Theater Square location. However, I was disappointed (atmosphere wise) with the still trendy interior as well as the TV's behind the sushi bar.

Wasabiya would be perfect if they find a solution to their occasional sewer gas issue.

Oiishi, almost last; Their fish is usually fresh. However, they're too generous with the cuts of the nigiri. Yes, way too big. It should be sized so that it can be eaten in one bite. Everything takes too long and it arrives out of order. i.e. Sushi should be served from simplest to the most complex. My last experience, I ordered some nigiri and an oyster roll. It took 45 minutes to receive my order and the oyster roll (with way too much cream cheese) came first. This visit reminded me of why it had been a while since my previous visit. Perhaps they'll improve.



One a slightly related note; Has anyone tried the Uni Pizza at Dragon King's Daughter? Delicious!

Sewer gas and sushi should never appear in the same post.

The sashimi pizza @ Dragon King's Daughter is the bomb diggity! And CHEAP!

I love the fish and the originality - as well as the beauty- of the rolls at Saporro but I have a real hard time dining there when they are play very loud techno music. It was as if they are trying way too hard to have a NY vibe. Our nickname for the place is "Disco Sushi". We usually walk in, check out the what the music volume is for the evening and, unfortunately, leave. If I can't have a conversation with my dining partners because of an overbearing music level I'm missing a big part of the fun of dining out.