Japan Sukiyabashi Jiro 3-Star Sushi
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All Comments (269)
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2:34 marinated what?
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shouldn't he be eating it fish side down?
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Sushi is 30% technique and 70% product. If you have top of the line product, you're more than halfway towards great sushi. Unfortunately a lot of people screw up the 30% technique part by trying to do too much. Sushi is simplicity.
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I just don't get sushi. I've eaten in australia and japan some sushi that was regarded as some of the best around and at the very best I can say is that it was pretty nice. I just don't get how this type of food is worthy of 3* when you compare what is involved with whats involved in pretty much any 3* restaurant in europe. Maybe Im missing something, and Id like to try 3* sushi but I just don't get how this food is considered equal to that of say a complete dish by Bernard Pacaud.
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Thing about sushi is, you have to make it quick (temperature of hands vs. cold and fresh fish) yet the fish is stuck on the rice so well that a wind of 244 mph (typhoon speed) can't knock it away. Yet there is no tight packing involved cause you dont want to crush the rice. It takes 30+ years to make real sushi
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@jeffercub Even worse than I thought. I can eat out at a top tier restaurant here in Vancouver for around one hundred fifty dollars for 2.
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@makidude 25.76USD rather lol 30000JPY on their website
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Each piece of fish is worth 17.50 USD lol
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流曬口水
有得睇冇得食
應該好好味
82 years old and working still, amazing
Jamiesyme999 4 months ago 42
@jyozeff hehe well what you said could be rephrased like this ... "You are sitting in a small tranquil room eating some sublime morsels of rice wrapped in high quality fresh fish. You are free to express culinary enjoyment, and converse with the chef who is available in front of you. You are letting an experienced Japanese master prepare your food with care with his skillful hands. Sounds like the best restaurant imaginable, and explains why sushi is so popular." Just a different perspective :D
uberathlete 3 months ago 14