The tuna is too dark
"Once you cut the tuna and it's exposed to oxygen, it becomes very bright. But after that brightness goes away, it starts getting really dark and oxidized. That's an example of a fish that you can see as a red flag."
It uses leftover fish
“When you see two or three different white fish mixed with pickled vegetables, that's all about using the leftovers.”
It has only one variety of each fish
“At my restaurant, we normally have three or four choices of sea urchin. I'm hoping that you're gonna have two or three types of tuna, salmon, whitefish, shellfish, scallops, shrimp. What's fun for me is to try them side by side to see which I like best, and challenge myself to understand the different nuances. It's almost like tasting wine. If you're not able to try to taste these nuances, that's a red flag.”
The shrimp is pre-cooked
"Some of the places will pre-boil the shrimp and pickle them with vinegar and salt, so it's not really about the beautiful flavor of the shrimp. It's not gonna be a clear, beautiful taste of sushi. We cook them to order if people want, but we'd never cook a few days in advance."
The fish looks wet
"The number one enemy for fish, or any kind of meat really, is moisture. We try to take the moisture away from the fish so bacteria don't develop and multiply. We wrap our tuna after it's cut in a special paper that's highly absorbent. It's almost like a little sponge that sucks all the moisture and keeps it dry."