Markers of a Good , Sushi Restaurant.br HuffPost spoke with sushi chefs to find out what makes a good, and bad, sushi establishment.br Sushi Rice.br Expertly prepared sushi rice retains its delicate, fluffy texture. The seasoning is perfectly balanced with a touch of sweet, tart and brininess. It is served at about 37 degrees Celsius ― body temperature, Hidekazu Tojo, the chef at Tojo’s Restaurant in Vancouver, via HuffPost.br Bad sushi rice would be "undercooked, br too sweet, too salty or too dry.".br Seafood Quality.br If the server or chef highlights seasonal sushi in addition to the menu, that is a good sign for the sushi program, Masaharu Morimoto, who owns Japanese restaurants br around the world, via HuffPost.br Warning signs for poor fish br quality are things like discoloration, browning and a lack of firmness, Elijah Lehrer, sushi chef and vice president of culinary br at Bamboo Sushi, via HuffPost.br Chef Skill.br Skillful sushi chefs can also br indicate a good sushi restaurant. Fresh grating wasabi for some sushi courses is a good sign here. Describing each piece of fish in its Japanese and English name shows the attention to detail there, too, Masaharu Morimoto, who owns Japanese restaurants br around the world, via HuffPost.br “Poorly made sushi shows a lack of passion and good training,” Morimoto said. .br Price.br Good quality seafood comes br at a cost, and unfortunately, costs continue br to rise. Offering sushi at very low prices suggests that the restaurant may not be br sourcing high-quality ingredients, Hidekazu Tojo, the chef at Tojo’s Restaurant in Vancouver, via HuffPost.