I dare say this is better than the salmon sushi I had at Broadway Market. Here's the thing; I don't understand why sushi chefs cut salmon and tuna with the grain, so that fat layers run lengthwise. That's not done with beef so it doesn't make sense to me to do it with fish. The salmon above veritably melts in the mouth. I'm not kidding. While the sushi cut professionally does not.
I'd probably get kicked out of sushi school for insisting, but I don't care. I know what I like.
As for the chef who cuts fish lengthwise, ah pity da foo.
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