Getting Mercury Poisoning - so you don't have to

  • Restaurants hidden from normal view/non-signed
  • Higher quality chopsticks
  • Staff that knows the menu 
  • Owner is also the Sushi Chef
  • Sushi Bar seating capacity is large relative to the total capacity
  • Unique/interesting fish 
  • Only sushi/Japanese cuisine on the menu
  • Identifies where ingredients are sourced from

  • ​Fish on the menu that isn't available
  • Rolls that fall apart​
  • Pre-mixed spicy maki rolls
  • Other customers that look like they are enjoying that piece of Uni just a litttleeee* too much
  • Too much sauce on top/in sushi
  • Staff unfamiliar with the menu
  • Takes a long time to bring sushi - remember, it's UNCOOKED.
  • Maki(rolls) with cream cheese

​*not a typo

Over countless hours of eating raw fish and feeling incredibly (and stupidly) self-important, one tends to develop a healthy understanding of positive (and non so positive) signs of the worth of a sushi restaurant. This is certainly not an exhaustive list, but noticing any of the following things before eating might help guide your own sushi-deciding process.