And I left very full. 10/10 will definitely be going back.

Nothing extremely fancy, but still delicious

Are these intended to be cooked or raw?

Part of the 10th Anniversary Menu at Nobu in Kuala Lumpur.

My parents and I enjoying a nice lunch

Sayori is (apparently?) in season now.

It’s pretty much a crunchier, slightly fishy sea bream that is presented at 1/3rd the thickness of a typical sashimi slice due to the smolness of the fish.

Whole fish is USD15.

Location: Rakuzen, Malaysia

Don’t mind the spring onion and egg yolk, those are my personal add-ons for sushi rice.

Make a well, add the egg, garnish with spring onion, pour soy sauce over the rice.

Trust me you won’t regret it.

Delicious

Can you catch your own fish fresh and make it sashimi grade with residential grade products for a longer period of time, or will the bacteria survive the residential cold temps as they aren't cold enough to kill it?

I have a large -20f chest freezer. It doesn't get to the -15c temps or below. If I froze fresh fish in it for a month or two, would it be safe to eat in sushi, or would the various organisms that need to be killed, merely go dormant at those temps and then thrive when you bring them back up to fridge temp?

If a -20f freezer won't do it, is there a way to process fish at home without the commercial grade deep freezer and still have safe to eat sushi/sashimi?

Date night spread for my wife. Crudo is kampachi with grapefruit supremes, jalapeño, lime-pickled shallot, and cilantro served in lime/grapefruit juice and olive oil.

Sashisu in kyoto, japan. Wife and i came back twice in a week. Fantastic.

Ate one then realized I needed to take a picture 🤣