
Most memorable was watching the mesmeric skills of the chef. Over numerous courses while happily chatting, the chef wielded his short knife with the skills of a conductor skilfully sliced paper thin gleaming slices of fish, prepared a stellar tasting sample from the fat of the fish, carefully shaped pieces of eel and whipped up wasabi (horseradish) using the roughened skin of a shark.
The variety of seafood, the delicate flavours balanced across the courses, the ritual and the experience will stay with me forever. Eating at a sushi/sashimi restaurant in Japan is an experience worth chasing and savouring.
This article is written for Blog Action Day and the theme for 2011 is food.
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