This small portion of “o” toro is cut with the precision of a surgeon. The knife is razor-sharp and it takes one simple sword cut. It fascinates me, the chef in Japan, his tools are so different from in the west. Here a knife is never flexible when it comes to fish, and in the west a filet knife is bendable.
Why are we so different and why does it take us so long to adapt. When Pierre Trudeau changed the Canadian from imperial to metric people freaked out. How smart was that!
Categories: Sushi Styles