Sushi Mizutani: Gaining perspective on Sushi and Tamagos
Not all tamagos are made equal. If there was a standard for tamago, there should be one for all the tamagos I’ve eaten and then there is Mizutani’s. It defies being a regular tamago and it is really a cut about the rest – rich, sweet, eggy and almost custardy – trust me, you’ll want more than a piece and will go back just for seconds.
When it comes to sushi, there are no real measures. No cookbook can tell you how much wasabi to put in a sushi; the parallel measure to that is a pinch of salt – how much? That really translates as: unless you know, you won’t really know. Neither would the book tell you about how much rice. The rice is a delicate balance and for each piece to have a consistent mouth-feel. That’s craft.
Why knife skills matter? It isn’t just how sharp your knife is but also your relationship and knowledge of the muscular structure of the fish or sea treasure that matters. With every slice, there are choices – how thick, what angle? Why it matters? Because it just does; because it can change everything. Abalone sushi to me has always been on a chewy rubbery side but here, Mitzutani slices at a calculated thickness and this transforms it from rubbery to crunchy – amazing, I’ve never had abalone sushi like this.
Now I think I understand. This is the art of sushi. This is sushi Mizutani.
Sushi Mizutani
Seiwa Silver Building B1F
9-2-10 Ginza, Chou-ku
Tokyo,Japan
+81-3-3573-5258
When it comes to sushi, there are no real measures. No cookbook can tell you how much wasabi to put in a sushi; the parallel measure to that is a pinch of salt – how much? That really translates as: unless you know, you won’t really know. Neither would the book tell you about how much rice. The rice is a delicate balance and for each piece to have a consistent mouth-feel. That’s craft.
Why knife skills matter? It isn’t just how sharp your knife is but also your relationship and knowledge of the muscular structure of the fish or sea treasure that matters. With every slice, there are choices – how thick, what angle? Why it matters? Because it just does; because it can change everything. Abalone sushi to me has always been on a chewy rubbery side but here, Mitzutani slices at a calculated thickness and this transforms it from rubbery to crunchy – amazing, I’ve never had abalone sushi like this.
Now I think I understand. This is the art of sushi. This is sushi Mizutani.
Sushi Mizutani
Seiwa Silver Building B1F
9-2-10 Ginza, Chou-ku
Tokyo,Japan
+81-3-3573-5258
posted by joone! at
6:00 PM
2 Comments:
I think the bottom line is the freshness of the fish- nothing beats that at the end of the day, not the sharpness of the knife, not the amount of wasabi or the stickiness of the rice.
I am so not a fan of tamago but now that you've mentioned how different this one is ... I just might give it another try.
The quality and standard is what you'd expect for a michelin 3 star sushi restaurant. It's the true summit of sushi! And once you've tasted it, eating normal sushi back here is a world of difference now lol.
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