I just went to Sushi Paradise in New West last night, the place is very hidden. That is maybe because I do not venture into New West. However, it's worth the drive!

This is a quick take out place for sure - think food court. You get the basic tables and chairs if you decide to sit after you order the food. It's different.

The fish quality/price ratio is very high! for $30, we had
sushi: 2 salmon, 2 sockeye salmon, 2 toro, 2 hamachi (on special), 1 amaebi
rolls: 1 california roll, 1 avocado cucumber roll
plus a bowl of chicken udon

self served tea + water, no need to tip (or maybe I should leave a few bucks on the table?)

note to you guys, they only take cash and debit.

will I go back? maybe if I am in the area before 8pm. It takes an hour to drive there and back, only takes 15 minutes to order and eat...

Awesome review, gonna drop by when i have the time.

Glad to hear that you like this place. I live in richmond, and i try to make it out there at least once a week.

The only complaint is parking, which is not always easy to find.
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I also went to try sushi paradise today and I agree, it was quite difficult looking for parking at this place. Princess St is kinda like the back alley of the mall for some reason.
Anyways, it was a very nice and small place. The chef and the waitress were both authentic Japanese! The sushi took a while to come but i guess it was made on the spot (since i ordered negitoro roll and spicy scallop roll).
It was really good! The rice was a tad bit dry but i didnt mind it.
maybe i'm not use to it but their rolls were pretty small compared to samurai but i didnt mind it.
i had 6 pc salmon sashimi- they gave me 6 pieces and a small pile of scraps from the trimmings i think? but i thought that was a pretty cool thing for them to do. the salmon itself was soft and sweet. i loved it
negitoro roll was also very delicious. nothing much to say about it
spicy scallop roll was especially good. it wasn't too spicy that it killed all the taste buds. just enough for kick.
bc roll was a bit dry compared to samurai but i think it was because they used salmon meat as well whereas samurai uses only salmon skin.

the only downside is that they didnt have an unagi cucumber roll! my fav!

overall i thought it was pretty good except it is pretty far from where i live

Haha yea, their roll are definately not the same size as samurai.

They have unagi and they have cucumber, ask the chef next time u make you a unagi cucumber roll, i'm sure they can do it for you.
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I feel you have degraded this Japanese owned place by comparing it to vietnamese owned Samurai garbage. Mind you, I go to Samurai occasionally but their product is totally different in the sushi category.
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When did I degrade this place? I barely compared it to Samurai. I only based the descriptions on Samurai because I've had the most experience with Samurai and I'm sure everyone here is familiar with Samurai too.

Samurai is not a place for the connoisseur.

Samurai is not sushi...

Bro.

^ unko-shi?

:Orly:

regardless, Samurai belongs to the "best bang for your toilet" thread.

Someone in the page mentioned "Sushi Garden" on Kingsway.

Their Sashimi is always fresh and huge.........(in my experience.)


1. Alaska Roll.
2. Spicy Tuna, Salmon.
3. Tuna, and Salmon Sashimi

These 3 are the best IMO.



I think there are 2 other sushi places also own by the same owner.
ex, California Sushi (in coquitlam), ...etc.

Sushiyama

:failed: The word Samurai doesn't belong in this thread....

At Sushi Paradise right now.
Ordered a delux chirashi don, negi toro roll, spicy tuna roll and 2 piece of the amaebi nigri (special).

Definately worth the drive everytime.
Takyea in richmond is close in quality, but not as good imo. The consistency with takeya is not there.
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+1 for sushiyama always a good experience with them

LOLLLLLLLLLLLLLLLLLLLLLL

i like the way u described




Hanako + Sushi hachi gets my vote

Went to Kimura tonight. Fantastic place.

Check photos + review:
http://www.revscene.net/forums/showp...postcount=2255

Sushi Hachi is tops on my list as well. Its a small place thats tough to get a seat in at times. But my local standins when I can't get one are Kiyo, Seto and Ichiro my gf works there and management knows me well so I get treated like royalty and only the best goes on my plate. I seldom go to AYCE places any more.

I know this thread is about restaurants, but Black Ocean in Richmond sells fresh frozen sashimi. I've tried their hamachi (I think $15 per lb), salmon (both Atlantic and sockeye), uni (not frozen ~ ready to eat) and flounder. Everything is really fresh, but the downside is you have to take it home to defrost (takes about an hour) and cut it yourself besides the uni. Highly recommended if you have that kind of patience! Oh and they have lots of 10% off offers, try looking onlineBand n Klip lol
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How the hell can something be "fresh frozen"???

Okay maybe I was wrong for using the word "fresh", but most sashimi is frozen straight away to kill bacteria and worms, etc. Their sashimi just tastes better because of the quality in comparison to some restaurants that may thaw sashimi and just leave it out at the incorrect temperature for a long period of time.

That statement isn't quite true. Most fish are frozen for preservation purposes. The only fish that really needs to be frozen before consumption is wild salmon due to internal parasites in the flesh. All other fish served in sushi restaurants can be eaten fresh, and will taste much better that way. Tuna, especially Albacore is amazing when fresh - it doesn't have any of the fishiness the frozen ones do. Hamachi does not freeze well, and neither does any white fish like flounder or snapper. Some smaller places might freeze Hamachi in smaller pieces, as it comes from Japan as packaged fillets, but it will go bad quite quickly once thawed. Flounder or snapper become inedible as sashimi when frozen.

No restaurant will leave out sashimi at room temperature, as that is just asking for spoilage. The reason some place have sashimi that is a bit off is that they have had it in the fridge for too long - this will cause oxidation, which leads to discolouring and then eventually spoil.

Oh okay, I see. I just go by what my family tells me because they're really suspicious of sashimi containing parasites. I'll admit that I don't know too much about the specifics of deep freezing, just that it's done for bacterial purposes. You're right about the flounder though - the thawed flounder I tried was pretty much ruined by the water content.

As for the restaurants - for the sake of argument, I've been to a couple of AYCE restaurants that have served non-cold sashimi, so there are shitty restaurants out there that will do it ;o

Bump, so yesterday I had a chance to visit this Black Ocean wholesale place. Got myself a slab of Atlantic salmon for $12 and Tako for $6, he gave me a 10% off too.

The salmon is NOT GOOD. I don't know if it's just me, or I am not doing it correctly. I made sure the fish was defrosted fully in the fridge, took about 24 hours. It doesn't have the oily shinyness that you will see from a restaurant. The fish was pale, didn't have much texture either. I just sliced it into pieces and didn't cut the ends or shave the surface off. Don't know how.

The Tako however was worth the price. It tasted exactly the same from a sushi joint.

Would I go back? Probably not for salmon, I am going to try other products though. The owner was nice.