As a sushi amateur of the good ones who loves to put her nose in the sushi boxes... I happen to participate sometimes to times. With a clash of enthousiam, I dazzle like :
'wow, baby hotate'(=scallop) ! This one ? It's a kaibashira (=muscle conductor)'
A few moments later, a different version... 'what kind shell of is that ?'you might know it is hamaguri (=clam)?' 'sure, sure'
'why do you bang this one ? (bakagai=surf clam) you just removed the shell, cut it,,,,'
These are some of the surprises misses..,
And I am not speaking about the white fish, they do not have a passport to show me that is a karei(=flatfish), a hirame(=sole),...or where it comes from.
My first at Sukiyabashi was an impressive miss from my part. I had to do respect engaging salutaions like in France in a 3stars... a big blank..too polite I suppose 'mon tresor'.
My second time at Sawada, again some bonito(=katsuo) ? Not sure, he is a season sushi anymore. His way to marry uni(=sea urchin) with almost everything like eggs is a genius idea.
My Saitoh summer day, a regular had my uni(=sea urchin) !!! I want that one.
A master who looks on the TV, I am not speaking to you !!!
A nihonbashi sushi, smelly entrance! A new polish will be nice...
A tachigui(=standing sushi), the master with his display and a big plastic bucket, felt like a sale.
The handsome Kanesaka-San and the taste of Obachan shari rice (weak salt vinegar taste)...
The good news is that the result is not equal the investigation. if anyone want to share his...