The restaurant includes among its offerings sushi omakase (chefs choice; literally trusting the chef) to go.
Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day.
There are also other kinds such as a chestnut-rice, sweetfish sushi and meat-and-rice-casserole forms.
A stickier medium-grain rice is used for "sushi"; the stickiness allows rice to hold its shape when molded.
The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi.
It is often grilled, but it may also be served raw as sashimi or in sushi.
Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion.
We should, likewise, stop fishing for exotic and endangered fish species simply because sushi has become fashionable.
