Fushi Sushi

  • December 2, 2012 · 5:30 PM
  • This location is shown only to members

Did you know that sushi started off as fast food? Hundreds of years ago, sushi was served in larger pieces. The food was fresh and meant to be eaten quickly. Customers would eat with their hands and wipe them on the store’s noren curtain. Savvy travelers would look for the store with the grimiest noren, knowing that it probably served the tastiest sushi.
While dirty noren are no longer a mark of good sushi, Seattle is known for being the hallmark of good, fresh, and local fish sushi. Sushi makes me feel good all over and with the cold months ahead of us, I want to do a Sunday afternoon series starting in December.

There is a quiz when you RSVP that will determine how much you really know about sushi.

Our first stop in the series is the Fuji Sushi in the International District.

Chef Yuki Goto is shifting away from rolls and fusion sushi to the traditional Edomae sushi. His advice to his customers, and I truly follow is “try not to use so much soy sauce, it’s a waste of good fish”, he says. “And go easy on the wasabi. You don’t have to use too much.”
One of the specialty items he recommends is to try more aozakana (blue fish) because they are such a big part of sushi in Japan.

Toppings: Hokki (Surf clam) A soft, chewy neta reveals its flavors the more you chew, like tako and ika. The clams can be served raw or cooked. If the tip of the clam is red, it was probably cooked beforehand. But that’s not necessarily a bad thing: Even the Japanese differ on whether the hokki is better raw or cooked, with northerners typically preferring them cooked.

****RSVP ETIQUETTE: Serious folks only, please.

If you're are signing up for this event, honor your RSVP. If you need to cancel, this event has a cancellation policy of 48 hours in advance so that someone else can have ample notice of getting in. Any cancellation after the RSVP closes will result in a NO SHOW.

****Waiting Listers - Being on the Waiting List actually means something... if you do end up moving up; you will be expected to show up.
Restaurants expect diners to honor their reservations and No-Shows mean lost business.

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  • Rhonda

    Excellent food and well please with the overall experience.

    December 3, 2012

  • Karen V

    Fresh, delightful sashimi.

    December 2, 2012

  • JJ

    Hi, my plane back from ny is delayed and I won't be able to make it back on time for this. Sorry for the last min change

    December 2, 2012

  • Rhonda

    I am due back from London on December 1. Unless my plane is a day late, I may be showing up jet lag but ready for some sushi....

    October 8, 2012

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