If you can call two branches a chain, then K10 isn't bad.

Wasabi disqualifies itself by having individually wrapped sushi (really can't get my head round this), but I like their onigiri, and their King's Cross branch is open late if I need something on the way home!

Agree completely about the Tesco muck. Problem is, as I get exposed to more and more of the good stuff my tolerance level for the lower end sushi shifts so I'm getting less and less satisfied with any of the chains.
Take Yo! One of the mixed menu options will cost from between £9 and £12.50
http://www.yosushi.com/love-club/blog/set-priced-menu
Alternatively, you can go to Sushi Hoshino in Holborn and get a sushi set for £12. It wees all over the Yo! stuff. I haven't been to a Yo! Sushi place for years.
If you're OK with the quality of Yo! but want a little bit of an upgrade, there's Yoshino (or Yoshinoya) in Piccadilly. I wouldn't recommend it to stut, slimy sauces galore as they do more of the "international" styles of sushi, but as I mentioned upthread, this kind does work well as "takeaway sushi", it's on a par with some of the more exotic sushi takeouts offered in Japanese department stores. Alternatively, The Japan Centre in Piccadilly also has takeout sushi.
When it opened, Wholefoods in South Kensington had half decent sushi. Don't know if they've maintained the standards.
Since I live in Camden, if I am going to go for sushi (which I don't do very often) I go to Shimogamo. It's a bit salmon heavy, not as refined as other places, but definitely well within my tolerance and enjoyment range. At lunch time they offer a huge sushi platter for £18, I understand the average price for a sushi lunch at a Yo! is about £14. The extra £4 is more than worth it.

Well, you're lucky in that respect I guess - not much in the immediate vicinity of Marylebone I've found.

Sushi is really the only thing I crave and sometimes I just want a fix, even if it's low end! Okay, back on topic

But meat floss?

It's all a texture issue for me.

Hand on heart, I'm not sure if I would be able to tell which was which if I was given pork floss and seasoned katsuo/dried bonito floss in a blind taste test. On the other hand, okaka (seasoned dried bonito) I see more as an onigiri filling, has a "darker" taste than the sakura denbu. Perhaps pork floss omusubi?

While I find the thought of the onion pieces (and canned, fried onions in general) repellent a local sushi restaurant makes a fried roll called Godzilla roll that is fantastic. The roll contains Eel, white fish and salmon, is dipped in tempura batter and fried until the fish is just cooked. Topped with fish eggs and a spicy mayo based sauce. The interior is moist and wonderful, the exterior just crisp enough and all of the flavors really work together.

No canned onion pieces, though.

I say put whatever you want in it. If you can sell it, then good for you. I love a good whacky roll (as my Mom calls them) with eel sauce, crabmeat, something fried, maybe some cucumber and cream cheese etc. For the purists, there's always the nigiri menu.

Godzilla indeed!

Can you get the restaurant to serve this monster on a stick?

Check the Texas state fair.

I agree. However, I've never tried banana sushi and, tbh, I probably never will. It sounds absolutely disgusting.

One of my local sushi places always includes smoked salmon in their nigiri assortment. I have to ask them for fresh salmon sushi instead - as I'm not a fan of smoked salmon.

Another of my local sushi places has a couple of rolls that include smoked Salmon (and which I don't order).

RE: the deep fried onion crumbles. Here in CA they have become extremely popular. "xxxxx Crunch Roll" Didn't do much for me, but I do really like the other trend of spicy mayo drizzle on some of the rolls.

What about avocado? I've not yet seen it in Japan (traditional sushi bars), but it's been common in CA for 20+ years. I think it's a perfect sushi ingredient.

Where is "local" for you???

Not an upscale ingredient but it is commonly used in Japan, plenty in the Department store and supermarket sushi takeout selections. It emulates some of the "mouthfeel" of tuna belly, I have a Japanese friend who calls it "poor man's sashimi", he served it at a gathering, ripe and sliced together with soy sauce and wasabi. It's particularly popular as a temaki ingredient (at some parties and reunions an assortment of foods are laid out and guests assemble their own temaki (literally hand maki) sushi rolls)
http://blog-imgs-54.fc2.com/s/a/k/sa...0501204749.jpg

Had that very much on my mind :D

But without avocado, how would they make dragon rolls? :(

San Diego - one issue with our local Sushi places is that many of them try to be more trendy than traditional - other than Sushi Ota, which caters as much to Japanese businessmen visiting the area as it does locals.

Absolutely

For the most part I only eat Edomae (traditional Tokyo style) sushi.

I am not a fan of California "sushi" with avocados and other non traditional ingredients. Especially those rolls with all kinds of strange ingredients are repulsive.

Honestly some of the weirdest sushi I've had was while in Japan that includes duck, raw horse meat (don't judge me it looked kinda like tuna and nobody told me until after), and wild boar. The only thing I think is weird in sushi is maybe bacon, I can't see how that would work.

as part of sushi? yuck!
...
..... But I had it in a normal restaurant in japan with some pickled garlic and minced ginger. Yummy! superb :D^

It didn't taste bad, but I did feel bad for eating Flicka.

Oh, there are plenty of different kinds of sushi ingredients used in Japan. I was just saying that I, for the most part, only eat edomae sushi.

I find that the strange rolls found in foreign sushi restaurants, such as some referenced upthread, are usually pretty bad. Often disgusting in fact, especially when they include Mayonnaise and cod roe. But, there are equally disgusting items at many low-end sushi restaurants all over Japan.

This really does bear repeating.
I neither hate natto nor love it, it's not something I like to see in a norimaki. On the other hand, I wouldn't say it doesn't "belong" there. From my point of view it doesn't belong in an edomae set in a high end sushi restaurant, but that's another matter.
And you rarely see the stomach churning combinations that often make it into humongous giant futomaki in the high end joints, they are still sushi though. At least the California type American rolls are small.

I did used to balk at the various California style rolls (with a few noble exceptions) but having visited the overhyped but still tasty Sticks & Sushi when in Copenhagen, I've been converted.

Another thing I've noticed in London sushi places - maki are significantly cheaper than nigiri, per comparable amount. I suppose they use less valuable cuts of fish, are made in bulk (relatively speaking) and are often mixed with less expensive ingredients. Is this a general phenomenon?

I'd say so, yes. Maki seems generally smaller to me as well (at least in European sushi places)? Much much less fish compared to a normal sized piece of nigiri..

There's the skill element also. Edible maki rolls are quite easy to do, passable nigiri are much harder.

Hmm, I stayed in the hotel that is located in when in CPH a few weeks ago and didn't eat there. Had some drinks there but ate at other restaurants. Who knew.... ;)

There's a hotel with a Sticks & Sushi in?

Ahh... It's in the Tivoli hotel, the big conference place.

It's quite a big chain in Kbh - have been to a few locations now. Always enjoy it, although i have been given a tip for a place in Nørrebro now...

That sticks and sushi place includes "sashimi" rolls, perfect for those who don't believe that rice (or seaweed) belongs in sushi.
Daikon shake
http://www.sushi.dk/takeaway/starters.html

I'm fine with most vegetables in sushi, but jalapenos and asparagus are the two that just don't work for me.

Yes, it was the Tivoli. It is on the roof with nice views.

Non-seafood meat

If properly made - and that's a big IF - maki actually require more skill than nigiri to make.

How about Black Pudding?
:p

Be fair. Black pudding goes with everything...

Mayo.

Any type of warm/hot "filling".

Better stay away from Tsunamayo Maki then ;)

Check out this list, it contains a great selection of sushi.

If you ever have a chance to do so, try Sakura Niku (raw horse). Much better than it sounds.

Raw fish. Sorry Japan

Thanks for posting that link, mapu. That's a great list with good photos. I'll have to pull that up on my phone next time I'm trying to order sushi.

I know that tomago (egg) is a popular sushi topping, but it holds no appeal for me.

Tamago is not really a "topping." It is more commonly served after the nigiri, and at very good restaurants it is delicious. It almost resembles a cake of sorts.