Best sushi in Stl

[Dicktar2023]

Kazu Sushi to Go in Dogtown. I don't know how this guy gets fish like this in the Midwest, but this is hands down the best in town. Maybe the best outside of Sausalito.

No dining room, just carryout.

[SRV1990]

Sado on The Hill is very good, but also very expensive.

Per FDA rules fish has to be flash frozen to kill bacteria. Flash freezing also helps to maintain freshness, taste, texture, etc. So if done properly and delivered in a timely manner, it's pretty darn close to fresh fish/sushi. But without the bacteria. Of course, improper freezing/not keeping it frozen, and other factors can negatively impact this.

[Dicktar2023]

Better than Sado.

[edwin drood]

Sado on The Hill is very good, but also very expensive.

Per FDA rules fish has to be flash frozen to kill bacteria. Flash freezing also helps to maintain freshness, taste, texture, etc. So if done properly and delivered in a timely manner, it's pretty darn close to fresh fish/sushi. But without the bacteria. Of course, improper freezing/not keeping it frozen, and other factors can negatively impact this.

The most dangerous aspect of mishandled fish is the possibility of histamines accumulating when not properly cooled. Bacteria on fish skin can break down the amino acid histidine in fish flesh. Cooking the fish does NOT destroy the histamines. When present in high concentrations they can lead to anaphylaxis and, in some cases, death.

[abuxb]

Better than Sado.

I find that hard to believe.

[BobbyOrr]

Kazu Sushi to Go in Dogtown. I don't know how this guy gets fish like this in the Midwest, but this is hands down the best in town. Maybe the best outside of Sausalito.

No dining room, just carryout.

It's Frozen.
Almost all sushi fish is frozen unless its a local special.
Some are then marinated, but only in high end restaurants .
Nothing wrong with today's high quality frozen fish.

[SRV1990]

Sado on The Hill is very good, but also very expensive.

Per FDA rules fish has to be flash frozen to kill bacteria. Flash freezing also helps to maintain freshness, taste, texture, etc. So if done properly and delivered in a timely manner, it's pretty darn close to fresh fish/sushi. But without the bacteria. Of course, improper freezing/not keeping it frozen, and other factors can negatively impact this.

The most dangerous aspect of mishandled fish is the possibility of histamines accumulating when not properly cooled. Bacteria on fish skin can break down the amino acid histidine in fish flesh. Cooking the fish does NOT destroy the histamines. When present in high concentrations they can lead to anaphylaxis and, in some cases, death.

Which is why if it's going to be served raw the fish is required to be frozen at -31 degrees Fahrenheit for at least 15 hours (sushi-grade). Doing so properly kills the bacteria. But as you said, not doing so properly can result in bacteria.

[SRV1990]

Better than Sado.

I live pretty close to Dogtown, I'll have to give them a try.

[Natl20]

I'm not a sushi connoisseur so I cant tell you if its the 'best'

I will say, I'm a full grown man and sushi isn't exactly a 20oz tbone steak so I can eat quite a bit of it, which makes it quite an expensive meal.

For the best DEAL, go to Sushi AI in Clayton, Arnold, Chesterfield, Wentzville, etc. All you can eat lunch special for $14.99 and Dinner is only like $25. Includes crab rangoons, nigiri, rolls, pot stickers, etc.

And no, I know it sounds too good to be true and taste good also, but I've had it probably at least 50x and have never had something taste bad or gotten sick from it.

[Bighorn66]

Sado on The Hill is very good, but also very expensive.

Per FDA rules fish has to be flash frozen to kill bacteria. Flash freezing also helps to maintain freshness, taste, texture, etc. So if done properly and delivered in a timely manner, it's pretty darn close to fresh fish/sushi. But without the bacteria. Of course, improper freezing/not keeping it frozen, and other factors can negatively impact this.

The most dangerous aspect of mishandled fish is the possibility of histamines accumulating when not properly cooled. Bacteria on fish skin can break down the amino acid histidine in fish flesh. Cooking the fish does NOT destroy the histamines. When present in high concentrations they can lead to anaphylaxis and, in some cases, death.

Which is why if it's going to be served raw the fish is required to be frozen at -31 degrees Fahrenheit for at least 15 hours (sushi-grade). Doing so properly kills the bacteria. But as you said, not doing so properly can result in bacteria.

About a year ago, I was watching an Anthony Bordain show. He visited his favorite sushi chef. The chef said flash frozen sushi is better than fresh sushi because the process intensifies the flavor. He flash freezes all his sushi.