Sushi Mizutani: Gaining perspective on Sushi and Tamagos
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.
Seiwa Silver Building B1F
9-2-10 Ginza, Chou-ku