I have eaten at a jillion sushi restaurants here and in Japan. This is, without a doubt, the best or one of the best sushi restaurants I've enjoyed. My tape measure is a Chirashi bowl. I base my judgement on the ability of the sushi chef to place a harmonious sampling of his most fresh offerings within the context of the Chirashi bowl. Sushi Ota's Chirashi bowl always makes my eyes roll back in my head with ecstasy. This doesn't happen at many restaurants. The fish has to be at it's peak without a fishy odor. It's texture needs to be firm and not mushy. The uni and ikura has to offer a bright and fresh contrast. The rice needs to be seasoned properly. It also needs to be cool, but still freshly cooked so that its texture has not started to harden. If you can do this, then it's likely that you are preparing other sushi with the same care.
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