$300 Take out sushi? Was it worth it?

I came across Orizume take out only sushi on social media. Their website looked highly promising. The presentation of the sushi was fantastic and the pedigree of the chef and fish buyer was on point. The buyer had years of experience buying fish from Tokyo’s Tsukiji market and the chef was trained in Japan.

Because of my finance background, one of my favorite books on food is called “An Economist Guts Lunch“. In it, the author argues that sushi is one of the only foods that if you want the best, you have to pay a lot for it. I agree. So I was willing to pay the $300 price for 48 pieces of nigiri. Here was the experience.

I started by visiting the site and placing my order online. I specified the time and date for pick up. Everything was easy. I got an auto confirmation email from the site, and a personalized one from the chef.

At the desired time, I headed to the restaurant to pick up my food. Its a pick up only kitchen with a different name on the signage and a chalk board with the name Orizume outside. After speaking to the chef a bit, I was informed that it is being used as a satellite kitchen for another restaurant too. The presentation was very nice. A high quality shiny cardboard bento box with a nice “ribbon” around it. Also included was the day’s menu and a nicely wrapped package of soy sauce and chopsticks.

The chopsticks were of high quality and not the kind that are stuck together. The soy was packaged in nice plastic containers. There was ginger inside the box, but no wasabi.

Here was the menu of the day. The chef informed me that the fish came from Japan (most of it anyway from what I can tell from the menu).

At the end of this post, there is an “unboxing” video, but here are the contents of the box; very lovely:

Here are my thoughts. I think that the portion of rice for each piece was too much and could use more seasoning. I did not feel that every piece was as fresh as possible. This may be due to the price point. Maybe they are doing low volumes which means the inventory turnover and management is difficult. That’s just my thought. In any event, my favorite pieces were the cuttlefish, blue fin tuna (which was better than the otoro – my piece of otoro was chewy), eel and tamago. None of the pieces gave me that umami, melt in your mouth perfect combination of rice and fish with a touch of wasabi sensation that I get from really good sushi.

Anyway, it was definitely an experience, and I will leave you with two videos. The unboxing, and this cool video of a Youtuber’s experience with $800 takeout sushi from the very pricey Masa in NYC.

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