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Ezo Uni
This is sea urchin which comes from north of Japan from Hokkaido. You can easily see quality of the individual pieces by the very nature how they are washed and boxed. This is not farmed, it is wild...
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Tuna South @ March 10.11
The Southern Blue Fin tuna have moved south to Kyushu. This is the first of many that have migrated to southern Japan as the waters change and the fish move. This fish is chu-toro and it superb, not...
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Sai-o-Ree
More sushi as the waters warm and spring nears. Saioree is one of our favorite silver fish topped with neggi and nikiri.Filed under: Sushi n'Style
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/Sushi Size Matters/
There is no doubt that size matters when it comes to sushi. What makes a meal satisfying? The body recognizes nutrients and calories, but the satisfaction of a meal comes from the entire eating...
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Winter’s End. 3.20.14
The finest taste and the finest look, the last day of winter where sushi is served. Tomorrow the market is closed as it’s a National Holiday and the first day of spring. Filed under: Sushi n'Style...
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Truffles @ Sushi
I have been experimenting with Perigord Truffles and fish for several years. I admit I am a traditionalist, so this is a contradiction to what I believe. But at the same time, I am in search for new...
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Sharp Knife – video
We visited the fish market in Tokyo and decided to buy one fish for tonight. The only problem is how to clean it. I called on my expert friend (sushi master) Mr. T who uses a back-hander to skin the...
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Aji Cleaned – video
This is a small fish and a small sharp knife. I have been inside the small kitchen of Mr. T, who I consider to be the finest hands in the business. His skills are obvious when he works in his micro...
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[inside T - day off] – video
When you see Mr T. walk into his work space – this is it. A micro kitchen, a small counter and it barely fits his motorcycle which he uses to travel to Tsukijii daily, rain or shine. Filed under: Sushi...
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Uni //Sea Urchin//
I was in the fish market on Saturday and purchased a box of sea urchin. You can see the texture is almost perfect after 3 days although they were optimum at the time of purchase. They come carefully...
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Hirame – video
This fish has a light and dark side. The dark side is more easy to de-skin as you can see your way, but the light side is certainly more difficult to see your path. Mr. T was doing us a favour on a...
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Tsume – video
The Sea Eel in Japan differs from what is served in restaurants outside of Japan. The sea eel is 99% frozen when transported and once defrosted before serving. It warmed in a toaster oven and then the...
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“eh-Bee”
Many sushi fans adore shrimp and often confuse the ama-ebi, the sweet shrimp so many foreigners crave. The shrimp pictured here is the non sweet type, wild domestic shrimps in Japan found near Tokyo....
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rice-fishvinegar – video
There is perfection and there are perfections to process. Over time people learn and develop techniques through trial and error. Think about sushi, it is no more than a few hundred years old, or at...
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Tuna 10kg Cut – video
10kg of tuna from Wakayama, a prize catch of the season. This piece costs over JPY 300,000. The one side is akami (red tuna) which is more common and the other side the belly where chu and o-toro are...
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“aji oishii”
The aji this time of the year starts to taste a little different than in the colder months. The fish go through a transition and their skin and flesh change. Filed under: Sushi n'Style Tagged: aji,...
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Te Maki [Nori et Tuna]
This is as good as it gets, simple and easy to do, as long as you do it right. Look at the crispness of the nori (seaweed) it is so perfect that it crunches and never tears off, it breaks off. The tuna...
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Mr. T @ Tokyo
Behind every counter is a face. Mr. T, still young enough, his hands are skilled, technique perfect, a warm smile and sushi superb. Filed under: Life Cycles, Sushi n'Style Tagged: sushi Tokyo
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Hirame Cut – video
The ultimate white fish, a perfect size and cut as the bones crackle, the meat is removed with a razor blade and it is served. Filed under: Sushi n'Style Tagged: hirame, sashimi Tokyo, Tokyo's best...
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Master Chef|Mr. T
When it come to fish, the real deal, experience and know how makes the difference and Mr. T is as good as you’ll find on planet earth. You can easily can see the quality of his fish just by looking at...
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