Sundays and Mondays Are the Worst Days to Go to a Sushi Restaurant Because There Is No Fresh Fish Coming In
Corson says: If you have a good sushi chef, he is practicing the art of serving each fish at the moment when it has aged to the point where it is most flavorful, but also a time before the texture has started to degrade. That can be any day of the week. People assume that you want your sushi fish as fresh as possible; however, that is not the case. A lot of fish taste better after they’ve aged a day or two.
Chefs are keeping track of their inventory, and much more important than the day you go is knowing the chef and being a valued customer. Regulars are the people who are going to get the fish that is best eaten on a certain day. The customers who don’t know the difference are the ones who are going to get the fish that are a little bit past their prime.
No good sushi chef ever serves fish past its prime, but I also say that in jest because if you have ever ordered a roll that has anything deep fried, the thing that is deep fried is probably a fish that is passed its prime [in terms of when it would be served raw in sushi]. Of course, if it’s fried, it’s not going to hurt you, but maybe you aren’t there to get the ultimate fresh fish. You probably aren't if you are ordering a fried roll in the first place.