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Businiess name:
Waraji Japanese Restaurant
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Review by:
citysearch c.
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Review content:
Let me first say that the folks @ Waraji do an excellent job serving good sushi in a place where most palates are unsophisticated. Most restaurants go for extra profit by lowering the grade of materials used.\r
While comparing this fine Raleigh establishment to Shimizu or Araki in Tokyo is completely irrelevant in context of ""sushi"", Waraji is ok even when compared to places like Sushi of Gari in NYC. \r
Long story short - GREAT JOB guys!\r
\r
Now for details on sushi....\r
Rice is done correctly @ Waraji despite many restaurants getting it wrong in the Triangle. \r
Many restaurants use low grade California rice. Next time when you are at Waraji, look @ the rice. The grains are milky white, and they are uniform. Seasoning is important as well. Most restaurants use\r
""sushi powder"". It's hard to make good sushi rice with vinegar, salt, and sometimes, sugar, since\r
it's hard to get real rice vinegar in the US. The rice @ Waraji is balanced and nothing sticks out. It's a\r
good vehicle for ""neta"" or topping.\r
Fish: tuna comes from a distributor who has access to higher grade Atlantic bluefin tuna (port of entry=boston). There is only 1 other place in the Triangle who is doing business with this distributor. There's nothing wrong with other types of tuna - if they are handled properly...but with great regret, i must inform \r
everyone that 99% of ""sushi grade"" tuna in the US is quite simply ""way below par"" by Japanese standards.\r
Good job Waraji, for serving us this lower margin (therefore higher cost performance to us!) product.\r
they usually have several varieties of ""white fish"" - my favorites at Waraji are ""hirame"" (halibut?) and rockfish. Other staples, such as squid and mackerel are average. Sea urchin comes from either Canada\r
or West Coast. No grade ""B"" bagged sea urchin here...(as opposed to other places). Also, the premium items cycle a lot quicker here (Japanese customers and well educated Americans eat here) resulting in always fresh stock...
Pros: One of the best sushi venues in the Triangle
Cons: Kids on the sushi counter
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