Sushi Not Michelin Just Yet

A sushi lunch in Tokyo – I am not used to young chefs, a this young chef has plenty of talent, and certainly a one star chef with the potential to move to two stars. He has the right mind set, he serves his mauguro at room temperature, his neggi are finely chopped, clean, and accurately placed, he squeezes sudachi and uses salt at the right time, and he is skillful and balanced.

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