I couldn't help but pass the wonderfully detailed post below to several co-workers. It wound up in the hands of one of the exeutives at the company I work for-- rumor has it he's a bonafide sushi fanatic (and future contributor to Chowhound, if I have any say in the matter...!) After reading the post, he came up to my desk and said to me point-blank...
"So when are we going?"
I simply can't resist that kind of intimidation and pressure. So we're going on Thursday ;-)
My question for you, the chowhounding community at large, is this...
Do you have any questions that you would like me to pass on to Urasawa on your behalf?
For example, I've been very curious about whether or not all sushi grade fish is frozen first (whether out of necessity so it doesn't spoil on the fishing boats, or for sanitary purposes to kill bacteria and parasites.)
Also, since Urasawa's fish is flown in from Japan, I'm curious if the fish is in fact live when he receives it, or is frozen for the trip abroad. At an ultra premium (and ultra expensive) sushi place, you would think all measures would be taken to ensure ultimate freshness, but who knows?
OK hounds... lay it on me. I'm also on planning on taking notes, so expect a posting (hopefully) from me later in the week. It will be interesting to see how the meal compares with jcwla's experience.
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