Posts Tagged ‘ Sashimi ’

Osaka’s Sushi Harasho.


Leading Osaka’s fine restaurant scene is a master chef who seeks for the most natural way to savor sushi. “Gentle sushi” as he describes it, Harasho’s cuisine is minimalist in approach while founded on classic Edomae principles. Focusing on the pure flavor of the fish, the restaurant continues to earn two Michelin stars and allure gourmands from across Japan and abroad. Relocated to a new location in the southeastern end of the city, Chef Ko Ishikawa has invested time and energy in curating a space worthy to serve top-class sushi. Found in a quiet residential neighborhood, the picturesque entrance is set with curated greenery and a kawara tile roof, creating a peaceful ambiance. Behind the thick noren curtain, a tall vase of seasonal flowers, arranged by the chef’s sister, welcomes all those who make the pilgrimage.

 Taking more than six months to complete, the interior of the restaurant is built using traditional sukiya-style architecture, the fine work by Sankakuya, a group of Kyoto craftsmen. Lit up with spotlights, the 23-feet hinoki wood counter stretches long and wide, allowing as many as eleven guests on one side, and two chefs on the other. The chairs are set slightly apart, setting a luxurious scene for the exquisite meal to be commence.  As you sit down in your chair, your eyes naturally gravitate toward the single piece of art behind the counter. The flower-shaped plate with deep gray tint is a masterpiece by Imaizumi Imaemon, the legendary Iro-Nabeshima porcelain artist and a Living National Treasure. Surrounded by works of true craftsmen, here is Ishikawa’s mastery on display.

The World’s Best Sushi Chef?


A documentary that goes behind the counter and into the life of a man who’s been called the greatest sushi chef in the world is set to open in New York Friday.  Tucked away in an underground Tokyo subway station is an unremarkable-looking 10-seat eatery called Sukiyabashi Jiro which serves Michelin-starred sushi by 85-year-old Jiro Ono, the first chef in Japan to earn three Michelin stars.  In trailers for the film Jiro Dreams of Sushi, filmmaker David Gelb captures the deft, economic movements of Ono’s hands as he shapes and molds the rice for his sushi and lacquers the fish with gentle brushstrokes.  Sushi and sashimi are presented on black marbles slabs and diners eat in a hushed silence that speaks of their reverence for the ceremonial experience and the master sushi chef.  The film is not just an ode to sushi and the octogenarian’s unrelenting pursuit of perfection, but also explores the father-son relationship and succession as the eldest son Yoshikazu is slated to take over the legendary restaurant.