Ferrari sushi 
Far stacks of plates at one hundred sixty yen kaiten sushi of the sushi bar turns any corner of Tokyo, here we are tonight in a secret location. Almost sacred. One of the famous sushi bar "Ginza for amateurs, one of those who received the ultimate accolade to receive three Michelin stars for Tokyo. We will explore one of these institutions pocket Ikea wood countertops and toilets on the landing, which triggered a controversy
last year by being thrown into the category of Michel Bras, Alain Joel Robuchon and other Ducasse. Master sushi officiated behind the counter: he cut the fish, rice kneaded, while the envelope of crisp sheets of seaweed. It inspires respect. Few beers and ume-shu (alcohol plum) later, Eric, Eva, Cyril, Elena, Delphine and I push the audacity to start the conversation! Finally, more precisely, we ânonnons few incoherent words, just to make fun, he and three other Japanese customers only sit at the counter with us. In fact, it tries to translate what Michelin has published the quote as master Mizutani: "when you cut millions of fish in your life, you get to know without looking cut. My knife is an extension of my hand, I feel the fish at the end of my finger. The fish is fresh, is evident. What is less clear is whether the fish choose in such a bay, such as week of month. Because the fish migrate. It is different every day. I can not leave this job to my apprentices. It takes decades of experience to see, feel, caress the fish every day. "
Indeed, the master behind the two long knives instead of hands, the apprentice does not mufti. This installment also nuts St. Jacques, shrimp with their eggs inside, sea urchins delicate, but it does not cause customers. Strangely, no salmon among the twenty or sushi and sashimi which we delight tonight. However, tuna is the fish-king: different parts of the beast we are offered, flanks ( shutoro ?) sweet and tasty in the belly (o-toro
) and fat melting. We here at the climax of the meal, the ultimate in quality three star hotel. Normal: the enormous creature of several hundred kilograms is purchased at the Tsukiji market for the price of a Ferrari ...! The wholesalers then will reserve the most delicate parts of the tuna sushi chefs to the finest of Ginza. It is twenty-one hours, we thank the sensei we have the abdominal skin taut and our portfolios are relieved of some tickets.
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