"From coast to coast, sushi has grown beyond a foreign novelty in the U.S. into a regional expression. In each state, skilled chefs, suppliers, and curators converge to create sushi that's Japanese in technique whilst catering to regional sensibilities. Even in areas where raw fish is less likely to catch on as a delicacy - like inland cities and landlocked states - sushi bars (with or without red flags) and omakase counters flourish."
"Harumi Sushi & Sake's purple rice, used in a limited roster of rolls, provides visual flair and a somewhat varied texture to nigiri and hand rolls. Harumi has been featured as "Best Sushi" in the local Phoenix New Times publication. The menu is about a dozen pieces (plus hand rolls), one of Phoenix's more thoughtful chef-driven sushi bargains. Sushi in a desert city doesn't need to be flashy to be wonderful; Harumi demonstrates that, rather, it just needs to be done with some creativity."
Sushi across the United States now reflects regional identities while maintaining Japanese techniques. Chefs, suppliers, and curators in every state collaborate to adapt sushi to local tastes, including inland and landlocked areas where raw fish is less common. Omakase counters and sushi bars thrive nationwide. A shared dedication to sourcing, knife work, and the balance of rice, fish, and seasoning underpins top establishments. Many restaurants receive critical acclaim, local devotion, and formal recognition. Examples include Harumi Sushi & Sake in Phoenix using purple rice for visual and textural variation and Edoboy in Orlando offering efficient counter-side dining recognized by the Michelin Guide.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]