Comments on: Nippon Art - Sentrum, Oslo http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/ Sushi or Death is devoted to the pleasures of sushi, from preparation to eating. Wed, 20 Aug 2008 02:16:31 +0000 http://wordpress.org/?v=2.2.1 By: Hans Erik http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2530 Hans Erik Sat, 07 Jun 2008 10:15:48 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2530 Jeg har også vært der endel ganger, og synes matem er himmelsk. Jeg tror arbeidsbenken er lav for å tilpasse alle kokker Jeg har også vært der endel ganger, og synes matem er himmelsk.
Jeg tror arbeidsbenken er lav for å tilpasse alle kokker

]]> By: olav http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2413 olav Thu, 29 May 2008 05:02:34 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2413 Jeg har besøkt "Nippon Art" tre ganger gjennom en periode på halvannet år, og er nå i ferd med å booke bord til bursdagsmiddag for en venn. Dette har vært entydig gode opplevelser både matmessig og betjeningsmessig. Hygieneforholdene ser ut til å være meget bra som gjest kan man se både råvarer og behandling av maten. Det eneste som ser ut til å ha et forbedringspotensiale er sushikokkens arbeidsforhold. Han må ha en uvanlig lav arbeidsposisjon for å kunne skjære, noe som kommer av en lav arbeidsbenk i kjøkkendele av lokalet. Sushivariantene er mange og svært smakfulle - er man heldig har de også "white tuna" (buklist på menyen og "balck cod". Jeg har besøkt “Nippon Art” tre ganger gjennom en periode på halvannet år, og er nå i ferd med å booke bord til bursdagsmiddag for en venn. Dette har vært entydig gode opplevelser både matmessig og betjeningsmessig. Hygieneforholdene ser ut til å være meget bra som gjest kan man se både råvarer og behandling av maten. Det eneste som ser ut til å ha et forbedringspotensiale er sushikokkens arbeidsforhold. Han må ha en uvanlig lav arbeidsposisjon for å kunne skjære, noe som kommer av en lav arbeidsbenk i kjøkkendele av lokalet.

Sushivariantene er mange og svært smakfulle - er man heldig har de også “white tuna” (buklist på menyen og “balck cod”.

]]> By: Martin http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2356 Martin Sat, 24 May 2008 00:13:43 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2356 Jeg tror at dette er bare tull, nippon leverer kvalitet, i all fall de gangene jeg har besøkt restauranten. Du merker det om en restaurant har hyggiene problemer. Det hadde vært fint om denne siden ikke blir misbrukt av tullinger. Jeg tror at dette er bare tull, nippon leverer kvalitet, i all fall de gangene jeg har besøkt restauranten. Du merker det om en restaurant har hyggiene problemer. Det hadde vært fint om denne siden ikke blir misbrukt av tullinger.

]]> By: Kariknapp http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2350 Kariknapp Fri, 23 May 2008 14:59:55 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2350 Wow. There is really a war going on here. Don't feel like getting in the middle... Despite conflicts, Nippon Art does really have to get their act together! We need good sushi restaurants in town! Wow. There is really a war going on here. Don’t feel like getting in the middle…
Despite conflicts, Nippon Art does really have to get their act together!
We need good sushi restaurants in town!

]]> By: Guest of Nipon Art http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2343 Guest of Nipon Art Fri, 23 May 2008 02:00:32 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2343 Hey, is that you the vietnamese guy. I heard from the hot food chef that you have escaped from Norway, and that the police was looking for you, cause you have been stealing from the restaurant. He told me that you was very dirty, and had no experience, you just needed a vacation, that is why you apply as sushi chef, but you are not. Sorry for this message at your sushi or death plogg, but it was funny to read about that person Hey, is that you the vietnamese guy. I heard from the hot food chef that you have escaped from Norway, and that the police was looking for you, cause you have been stealing from the restaurant. He told me that you was very dirty, and had no experience, you just needed a vacation, that is why you apply as sushi chef, but you are not.

Sorry for this message at your sushi or death plogg, but it was funny to read about that person

]]> By: sushi chef http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2015 sushi chef Tue, 22 Apr 2008 00:42:30 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2015 The owners are still the same, and probably the root of the problem. Ever since he got good reviews as well as the title with the most selection. Its gone to his head. Having the most quantity, almost never insures the best quality. The owners are still the same, and probably the root of the problem. Ever since he got good reviews as well as the title with the most selection. Its gone to his head. Having the most quantity, almost never insures the best quality.

]]> By: sushi chef http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2014 sushi chef Tue, 22 Apr 2008 00:39:32 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-2014 I have worked there for 2 months. I have a background experience of 11 years as well as working with morimoto in NYC .. and many other places. If your looking for traditional, this is not the place. As mentioned before it is SUPER sweet.. that ponzu berry sauce contains a chicken stock bullion. By EU laws they have to freeze all fish for at least 36 hours which they don't. Salmon is particular dangerous and susceptible to salmonella and other parasites since they are fresh water fish at one part of their lives. NO it is not safe to eat when you are pregnant if the sushi head chef doesn't know how to keep fish safe, which i hear the servers say otherwise. The rice is kept outside overnight in white containers behind the table for tomorrow's use. Sometimes they even make an extra night batch to use for next morning. Can anybody say botulism, a fatal disease?? They try to pass off scrap pieces as sushi... Take the pieces off your nigiri sushi and you will find them all in different shapes and sizes. If you watch closely they never wash their hands with soap as well as they touch everything... including raw shrimp... and the rag is used over and over. You will not always get what you order since the amount on the menu doesn't equate the amount in the case. If you order the rarer whitefish you will find them substitute and try to pass over for that fish. As well as the nippon roll, spicy TUNA, cucumber, and scampi??? its usually made with laks.. or salmon to save cost. The chinese itmae quit. Almost all japanese chefs who worked quit due to the CEO or EXEC. chef. who doesn't know cr@p about sushi and just puts things on balls of rice. He even tried to put raw ostrich (poultry) on rice. Nobody has worked there more than a year. I took pictures of all the cross contamination.. cutting all on one board ... and sent them to the health department. I was hired and argued with the boss, atalla all the time about certain things as well as sanitation, I then got fed up and quit, for i won't at any cost have a guest of mine getting sick off my food. It is not if your going to get sick, its when you are going to get sick. t. I have worked there for 2 months. I have a background experience of 11 years as well as working with morimoto in NYC .. and many other places. If your looking for traditional, this is not the place. As mentioned before it is SUPER sweet.. that ponzu berry sauce contains a chicken stock bullion. By EU laws they have to freeze all fish for at least 36 hours which they don’t. Salmon is particular dangerous and susceptible to salmonella and other parasites since they are fresh water fish at one part of their lives. NO it is not safe to eat when you are pregnant if the sushi head chef doesn’t know how to keep fish safe, which i hear the servers say otherwise. The rice is kept outside overnight in white containers behind the table for tomorrow’s use. Sometimes they even make an extra night batch to use for next morning. Can anybody say botulism, a fatal disease?? They try to pass off scrap pieces as sushi… Take the pieces off your nigiri sushi and you will find them all in different shapes and sizes. If you watch closely they never wash their hands with soap as well as they touch everything… including raw shrimp… and the rag is used over and over. You will not always get what you order since the amount on the menu doesn’t equate the amount in the case. If you order the rarer whitefish you will find them substitute and try to pass over for that fish. As well as the nippon roll, spicy TUNA, cucumber, and scampi??? its usually made with laks.. or salmon to save cost. The chinese itmae quit. Almost all japanese chefs who worked quit due to the CEO or EXEC. chef. who doesn’t know cr@p about sushi and just puts things on balls of rice. He even tried to put raw ostrich (poultry) on rice. Nobody has worked there more than a year. I took pictures of all the cross contamination.. cutting all on one board … and sent them to the health department. I was hired and argued with the boss, atalla all the time about certain things as well as sanitation, I then got fed up and quit, for i won’t at any cost have a guest of mine getting sick off my food. It is not if your going to get sick, its when you are going to get sick.

t.

]]> By: Bulletin News http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-509 Bulletin News Mon, 08 Oct 2007 02:10:46 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-509 Dynamite blog post pertaining to Nippon Art - Sentrum, Oslo at Sushi or Death! I enjoy your write ups! Dynamite blog post pertaining to Nippon Art - Sentrum, Oslo at Sushi or Death! I enjoy your write ups!

]]> By: Kariknapp http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-288 Kariknapp Tue, 18 Sep 2007 14:36:42 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-288 Eugene! Thank you so much for your review!! And I am terribly sorry that we did not meet up. It was all my fault. Your mail is (still) tagged with "must reply" but I completely forgot. It would have been wonderful to have gone to Nippon Art with such an sushi expert! Or just said hi! Please don't give up on me. We are usually social people... Really. :) Eugene! Thank you so much for your review!! And I am terribly sorry that we did not meet up. It was all my fault. Your mail is (still) tagged with “must reply” but I completely forgot. It would have been wonderful to have gone to Nippon Art with such an sushi expert! Or just said hi! Please don’t give up on me. We are usually social people… Really. :)

]]> By: Eugene Ciurana http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-283 Eugene Ciurana Tue, 18 Sep 2007 06:26:48 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-283 Hi! I visited Nippon Art as a recommendation from this website. I was not disappointed. It's probably one of the best places I visited in Europe (topped only by Ginger in Zürich... maybe). Some of the delicacies served there made it to The Sushi Eating HOWTO and its photo companion (see link to my name, above). So let's go over a quick review: THE GOOD Very original restaurant. The food presentation is very chic, the quality of the fish is superb, and Gie, the Thai itamae, is a very friendly and creative guy. The sushi preparation was good, and the meal was about the price I'd expect to pay. The available seafood at the bar had a wide range, from oki gai to kujira (whale), including some thing I'd never heard of before like "swallow fish". The Norwegian seafood was particularly tasty, including crab, salmon (of course!) and whale. I'd certainly recommend this place to anyone living in, or visiting, the wonderful city of Oslo. THE BAD Just a few things, probably a result of adaptation to local taste. The rice was quite sweet, very noticeable. It needed more kombu and rice vinegar, and a lot less sugar. The unagi was deep fried in a light tempura batter instead of baked, and the house sashimi also included some tempura asparagus. While these were quite tasty, it's probably not a good idea to serve them in sashimi or nigiri (i.e. early in the meal) since the oil on them will numb the palate a bit. Last, the sashimi had a (lingon?) berry + ponzu sauce that, while tasty and exotic to my palate, managed to overpower the morsels on the plate (asparagus, salmon, swallow fish, whale, red snapper, and tuna). I'd suggest a traditional sashimi instead, given the excellent quality of the ingredients, and leave the berry sauce for fishier sashimi (it may play well with saba or aji). Overall I'll rate this 8/10, mostly because of the concessions to local taste (the berry-rich sauce, the ultra-sweet rice, the miso-with-everything-else-and-a-spoon soup, etc.). Also, the fish in the bar display was a bit in disarray, subtracting from the overall presentation of the restaurant. On the plus side, I had a chance to interact with Gie the itamae, the lady who owns the place, and the waitresses and it's clear that all of them work with passion to do a great job. Kudos and see you the next time I'm in Oslo! Cheers, Eugene Hi!

I visited Nippon Art as a recommendation from this website. I was not disappointed. It’s probably one of the best places I visited in Europe (topped only by Ginger in Zürich… maybe). Some of the delicacies served there made it to The Sushi Eating HOWTO and its photo companion (see link to my name, above). So let’s go over a quick review:

THE GOOD
Very original restaurant. The food presentation is very chic, the quality of the fish is superb, and Gie, the Thai itamae, is a very friendly and creative guy. The sushi preparation was good, and the meal was about the price I’d expect to pay. The available seafood at the bar had a wide range, from oki gai to kujira (whale), including some thing I’d never heard of before like “swallow fish”. The Norwegian seafood was particularly tasty, including crab, salmon (of course!) and whale. I’d certainly recommend this place to anyone living in, or visiting, the wonderful city of Oslo.

THE BAD
Just a few things, probably a result of adaptation to local taste. The rice was quite sweet, very noticeable. It needed more kombu and rice vinegar, and a lot less sugar. The unagi was deep fried in a light tempura batter instead of baked, and the house sashimi also included some tempura asparagus. While these were quite tasty, it’s probably not a good idea to serve them in sashimi or nigiri (i.e. early in the meal) since the oil on them will numb the palate a bit. Last, the sashimi had a (lingon?) berry + ponzu sauce that, while tasty and exotic to my palate, managed to overpower the morsels on the plate (asparagus, salmon, swallow fish, whale, red snapper, and tuna). I’d suggest a traditional sashimi instead, given the excellent quality of the ingredients, and leave the berry sauce for fishier sashimi (it may play well with saba or aji).

Overall I’ll rate this 8/10, mostly because of the concessions to local taste (the berry-rich sauce, the ultra-sweet rice, the miso-with-everything-else-and-a-spoon soup, etc.). Also, the fish in the bar display was a bit in disarray, subtracting from the overall presentation of the restaurant. On the plus side, I had a chance to interact with Gie the itamae, the lady who owns the place, and the waitresses and it’s clear that all of them work with passion to do a great job. Kudos and see you the next time I’m in Oslo!

Cheers,

Eugene

]]> By: Sushi or Death » Top 5 sushi restaurants in Oslo - April http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-6 Sushi or Death » Top 5 sushi restaurants in Oslo - April Thu, 19 Apr 2007 21:01:59 +0000 http://www.sushiordeath.com/raw/nippon-art-sentrum-oslo/2007/#comment-6 [...] - apparently, everybody’s favorites… And it is great, so just get in line!! 2) Nippon Art, Sentrum - it just feels more genuine than Alex 3) Alex Sushi, Solli plass - it is great. But still shi shi [...] […] - apparently, everybody’s favorites… And it is great, so just get in line!! 2) Nippon Art, Sentrum - it just feels more genuine than Alex 3) Alex Sushi, Solli plass - it is great. But still shi shi […]

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