19 Feb '14, 8am

My first love – Sushi Bar Yasuda in Tokyo by Brandon Chew

My first love – Sushi Bar Yasuda in Tokyo by Brandon Chew

Let’s talk about the rice, which many sushi chefs will tell you is the single most important ingredient. Yasuda-san gets his grains from the fields near his hometown in Chiba prefecture (he won’t divulge any more detail than that). It might be the intimacy and familiarity he has with homegrown produce; it might be the ineffable amount of skill he has in its preparation; it might even be my tongue’s own biased muscle memory, thinking back to that first time at the counter in Midtown Manhattan – but the rice is truly subliminal. It tastes like a vinegared cloud, vaporising ever so slowly and tangibly in the mouth until it transmutes into a feeling of overwhelming balance. Washing it down with some cold sake, made from the exact same grains, is probably the closest thing to perfection I will experience. I remember eating the first piece, an overcast sliver of hirame, and thin...

Full article: http://chubbyhubby.net/travel/first-love-sushi-bar-yasuda...

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