Embarking on a New Journey: Grading Scale

Here's how I break down my evaluations for each visit:

• Presentation - will be a combination rating of the following:
• Plate Arrangement - key in sushi presentation. Is the display simple? Elaborate? Arranged in a specific way? How much of each type of sushi is available, and how is this used in the presentation?
• Additional Palatables - Are there condiments and palate cleansers aside from ginger and wasabi? How are they presented on the plate?
• Sushi Variety - is it basic like tuna and salmon, or varied as far as octopus and eel?
• Ambience - will be a combination rating of the following:
• Music - Am I hearing ethnic music? Current hits? Is it highspeed or relaxing?
• Atmosphere - Am I in a club? An executive party spot? Or somewhere more quiet? What colors do I see? What about paintings and other art displays like fountains?
• Service - specified by the following:
• Attentiveness in proportion to current customer volume - Is the eatery attending to a many customers at the moment, or only a few? Are they understaffed? Is it easy to get their attention if you need something?
• Price - The menu pricing, and whether I feel it is in proportion to what was offered.
• Location - The map address, and whether it is an out-of-the-way spot or in a busy hub.

I hope that these guidelines will help you in deciding which restaurant is more worth your time and money.

Embarking on a New Journey: Mission, Vision, Values

Mission

• To sample sushi of various sorts in various locations, with each location to be sampled at least twice.
• To 'grade' each eatery on a self-created scale based on personal experience and opinion.
• To offer up these opinions to the general populace for digestion and discussion.

Vision

I am eager to develop and establish the understanding and appreciation of sushi in the various locales in which it is served, as well as to encourage others' public opinions through expressing my own.

Values

• Food (and specifically for this blog's purposes, sushi) in itself is almost never unworthy of consumption, but both the preparation and presentation invariably affects just how enjoyable the results can be. Proper and/or masterful preparation/presentation results in an ideal dish, delicious in sight, smell, taste, and texture, whereas improper or novice preparation or presentation results in a poorly received dish.
• Sushi, by definition, can consist of just about anything edible in addition to the vinegar-rice portion. New and creative additions are seen as a testament of the chef's ability, which extends to reflect on the eatery being evaluated.
• First impressions, while important, are not everything - a second sampling is always just as valuable. No eatery offering sushi should be judged solely on its first impression.