Serious Eats - seriouseats.com

though its considered a condiment, freshly grated wasabi can significantly improve the quality of even less than par sushi. its such a pleasant surprise when your (very expensive) omakase sushi is accompanied by freshly grated wasabi instead of the artificial &all too pungent tube variety. fresh wasabi leaves your nasal passages clear, but not burning. the texture is fine with a slight bite, &does not require any repeated stabbing of the chopsticks action as it dissolves instantaneouly into your soy sauce. i find myself enjoying fresh wasabi like others would pickled ginger with my meals.

Slow poached, massaged octopus. So tender. Wow.

a tie between mochi and mochi

tempura udon

does the dynamite from Ave A Sushi count as Japanese?

Baked Mochi. It's best when it is a little bit warm but fine at room temperature as well.