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Uni’s Uni
There are two types of uni that you can get from Hokkaido, ‘Ezo-Bafun-Uni’ and ‘Kita-Murasaki-Uni’, which are recognized as being especially tasty. Despite the name, ‘bafun’ which means ‘horse dung‘,...
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Sushi Culture @ World
A wonderful start, a “mise en bouche” to launch a lunch of fish that carried on for over two-hours. It is rare the a lunch can go on for so long given sushi is a fast food. The miniature-sized squids...
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Abalone = Awabi
The color of awabi is always different and the shades varying from side to side depending on the outer leading edge which in the photo has a tinge of brown orange. This is normal. I was asked a...
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Torigai
Torigai, a cockle shellfish, bi-valve and seasonal, and commonly referred to in English as ‘heart clams’, or pucker or wrinkle. Torigai is a bi-valve mollusk of the family Cardiidae, having rounded or...
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Karei’s Delight
The perfect sushi: just now in season, Karei is more fleshy than it’s cousin the Hirame, which is less weight and less chewy. Karei moves swiftly through the seas, it sits at the bottom and feeds...
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Mizutani
I tried Mizutani twice this past month and I try a restaurant at least twice before giving my opinion. The chef is wonderful, he is swift, polite and smiles a lot – a good sign. He is quiet and does...
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Jiro’s 30 Years
I have been going to Jiro san’s sushi counter for thirty years, when he was awarded 3 stars, I was surprised. After thinking about it, I began to understand it. In comparison to most sushi counters, he...
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Asakusa’s New Wave
In the outskirts of Tokyo center, the old town of Asakusa brings back memories of my early days in the 1980′s. In Tokyo I would drink in tiny exclusive drinking establishments with Kabuki actors,...
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Circadian Cycle @ Warm Eddy
This chu-toro Bluefin is said to be amongst the best in Tsukiji market (after Golden Week) weighing in at 240kg. The spring summer tuna flesh has a changed, a different consistency, the red is a...
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Foraging Ahead
What is the fuss is over their taste, is it their metabolism, migration and demand in the world market, or just the fact that this fish is a substitute for the fat we miss in meat. If not the...
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Sushi _ Tokyo [22.11.13]
Sushi is back in 2013, tonight I had a taste of Japan’s best, a repertoire of many including of red, white and pink. Many people speak about their own sushi experiences, most believe their sushi is the...
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Sushi CloseUp – Tokyo
Shooting photos of Mr. T’s sushi on my iphone 5 is a crime, as his sushi is so perfect, the cut precise, the size small enough to be comfortable to chew, the quality and taste is as good as it gets!...
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Uni – Tokyo
There is talk about what are the best uni, and hands down the best are from Hokkaido. There are two types of uni that you can get from Hokkaido, ‘Ezo-Bafun’ and ‘Kita-Murasaki’, which are recognized as...
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Fish -Rice -Seaweed
I am used to seeing foreigners making “wasabi soup” with their soya sauce, and it makes no sense at all to wash your fish in a sauce bath. Why do people do it? The reason is our receptors are easily...
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Beautiful up Close – Tokyo
Travel the globe, eat in three star restaurants and dream of the best fish, fresh, raw and untouched. There is no staging or special lighting, it is all done by the twist of a wrist. The magic of his...
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Raw Unplugged – Abalone Liver
This is something that would scare most people but not me. Last night I was offered some fresh liver of the awabi, a hard shell-fish that is commonly referred to as “awabi kimo”. It is something that...
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Amuse Bouche – Ikura
These are the finest salmon roe (ikura) you’ll ever find, not a single imperfection on their surface, not a broken or perforated egg to be found. The color is deep red, the shapes are uniform and the...
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Chef Mitani – Tokyo
Who is Mitani and why does it take a year or two to get a reservation? I am not sure but what I am sure is that he is skilled, he works hard and his cuisine is intricate and very balanced. The chef...
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Ana-Q
This is one of the hand rolls will find made in sushi – it is named Ana-Q and is made with salt water eel and Japanese cucumber. You do not shoyu when eating this roll. Filed under: Sushi n'Style
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Kobashira Mactra
The mactra clam (aoyagi) has two uses for sushi. The muscles are more concentrated in taste and softer than the chewier foot of the mactra clam. They have a sweet aroma with an ocean scent, called...
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