If it is take-out, always ask them "when was this made?" At Hanapa'a Sushi Co., we do not let all our sushi sit out for longer than 4 hours.

Check to see how the fish is cut. A good Itamae, or sushi chef, will know the grain of the fish and which angle to cut.

Look at the color of the fish. It should look fish without any discoloration.

Cleanliness! How clean is the facility?