General question about sushi in Chicago in the summer

Is anybody else slightly queasy about the prospect of eating raw fish when it's really, really hot out? I realize this is probably unwarranted paranoia, because no doubt the fish in the market is on ice, and kept on ice as its transported to the sushi bar, etc. (and some of the fish is frozen), but still--for those fish that aren't frozen, is the risk of the fish "turning" any greater when it's super hot out? Such that eating it raw isn't the best idea?

I guess it's really a two part question. Part 1 is, does anybody else but me have these vague misgivings about sushi in the dog days of summer? Part 2 is, are these misgivings in any way warranted?

I think they're pretty much unfounded. All the fish is transported in reefer trucks from a freezer/refrigerator at the fishmonger to a freezer/refrigerator at the sushi bar.

riddlemay wrote:I guess it's really a two part question. Part 1 is, does anybody else but me have these vague misgivings about sushi in the dog days of summer? Part 2 is, are these misgivings in any way warranted?

Short answers: "I don't" and "I don't think so"

Longer answer: The whole process is well refrigerated, and if the fish isn't frozen when it arrives at the restaurant, it's pretty darn cold.

My raw fish consumption probably doubles in the warmer months, mainly because I find a sashimi dinner to be quite refreshing in the summer. I've never once been sick nor have I any of my friends or family to get sick from sushi.

Finally, I think it's pretty darn easy to spot a piece of raw fish that is less than fresh. Go with your gut. If it doesn't look or smell like something you should be eating, then don't eat it.

Best,
Michael

Your misgivings seem largely without foundation, but you are no less entitled to them.

I know that I will never accept al fresco seating at a Sushi restaurant.

I have a hard enough time with table (i.e., indoor non-bar) seating as it is.

E.M.

I thought I was the only one who had issues eating sushi outside. Whenever I see sidewalk seating at a sushi restaurant, I think, I'm not exactly sure why, but this is incorrect.

Erik, does it have to do with your proximity to the sushi bar? Would you sit at an outdoor sushi bar?

trixie-pea wrote:Erik, does it have to do with your proximity to the sushi bar? Would you sit at an outdoor sushi bar?

Yes.

NO!!



E.M.

The reaction to outdoor sushi is interesting.
I have the same reaction going past Kamahachi on Ontario. I just don't see it.

Do we think that exposure to outdoor air is going to kill it? Our reaction does seem irrational.

DML wrote:Our reaction does seem irrational.

No doubt.

But, as I've said before, I think that our chow lives are made better with some amount of idiosyncrasy.

Strictly as an aside, do you know of any highly-regarded traditional sushi chefs who would permit such a practice?

E.M.

Walking past Rise sushi on Southport makes me itchy. Sitting on a cedar deck slurping oysters and eating grouper in FL seems entirely appropriate. A big plate of raw shellfish in France or Italy, delightful. Sushi on the sidewalk, nasty. I think it has more to do with the kinds of places that do it than anything else.

It might also be the proximity to people walking past.

Wave is a great place to have a meal outside (too bad the food is not what it was when the place first opened, but that is another matter) partly because there is a decent separation from the tables to the sidewalk.

Lizzie McGuire's on the river at McClurg is the same way.

I have problems generally with places like Brasserie Jo, where the outdoor area is right next to a sidewalk. Sneezing people and car fumes are not the best compliment to fine French food.

DML wrote:Sneezing people and car fumes are not the best compliment to fine French food.

Maybe not, but is sure is authentique.

HI,

Sushi Kushi Too in Highland Park has outdoor seating. I doubt they are all eating bento boxes.

Regards,

A ton of sushi bars in the city have outdoor seating. I see people eating sushi on the sidewalk all the time. For me it's not just on the sidewalk that bothers me though, even if it were outside in an enclosed Japanese garden, I wouldn't want to do it.

Erik M. wrote:Strictly as an aside, do you know of any highly-regarded traditional sushi chefs who would permit such a practice?

That is a loaded question.

JeffB wrote:

DML wrote:Sneezing people and car fumes are not the best compliment to fine French food.

Maybe not, but is sure is authentique.

Absolutley right!

What gets lost sometimes, among the foodie scene, is that our cultural tourism is oftentimes just normal meals for the originating cultures. That means all the realities of that country's life.

I recall a conversation I had with a friend who lived in Italy... the "normal people" just drink whatever wine they have avaliable, not worrying so much about whether they should pair a Chianti or a Pinot with their meal.

So, be picky, but also be authentic! That is my attitude

Renga-Tei does not serve kaki or even fried oysters during the summer months. Other than that, they serve everyting else.

Thanks to all the encouragement, we ate sushi last night (indoors of course)--and lived.

Interesting about Renga-Tei and oysters. For a while I was hearing that the old saw about avoiding oysters in months not ending with "r" was no longer operative. Obviously Renga-Tei thinks it's still good advice!

Yeah, there are some places downtown that have outdoor seating where I feel like the tables might as well have been set up in the arrivals area outside Terminal 1 at O'Hare. Or on the runway.

I'd rather have perfectly okay food at a place like Corosh, where the garden really is a retreat from the city, than the best food in town if my dining companion will be the 151 bus.

riddlemay wrote:Interesting about Renga-Tei and oysters. For a while I was hearing that the old saw about avoiding oysters in months not ending with "r" was no longer operative. Obviously Renga-Tei thinks it's still good advice!

It is my understanding that summer oysters aren't any more dangerous for you, it's just that they're not as good. Oysters spawn in the warm months, and the spawning makes a scrawny, tough oyster.

Best,
Michael

eatchicago wrote:

riddlemay wrote:Interesting about Renga-Tei and oysters. For a while I was hearing that the old saw about avoiding oysters in months not ending with "r" was no longer operative. Obviously Renga-Tei thinks it's still good advice!

It is my understanding that summer oysters aren't any more dangerous for you, it's just that they're not as good. Oysters spawn in the warm months, and the spawning makes a scrawny, tough oyster.

Best,
Michael

Whatever the reason, the waitress' response in heavily accented English when I ordered fried oysters was "There's no "r" in it!" It took David H. and me a few minutres to decode what she meant, which was that they don't serve oysters in the summertime.

I recently attended a sponsored-lecture dinner at Tsunami; The food was not that great, but the eye candy was excellent. More than one of my colleagues remarked how they'd rather have been seated with those outside our window (rather than listening to the ppt presentation at our table) -depending on the restaurant, dining sushi al fresco might be much more enjoyable...