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Sushi Quotes

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Sushi Quotes

“The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!”

PocketsRiceSushiButterSouma YukihiraTofuMochiInari
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“the ability to reach customers is more cost effective than ever—therefore the intangible and emotional elements have become the key differentiating factor. There are plenty of places to purchase a great spicy tuna roll, but there’s only one Masayoshi Takayama. According to his website, “Masayoshi Takayama’s appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hun- dreds of fish courses to cater weddings in high school, his relation- ship with food has always been a way of life.” That’s the beginning of a story that makes Takayama’s sushi different and special—that makes it art. And that art is what induces people to pay $600 per person in his New York restaurant for a chance to try it.”

CreativityMarketingBrandingExpertSushiConsultantAlan PhilipsAge Of IdeasMasa
Book:The Age of Ideas: Unlock Your Creative Potential
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“Will your friend allow curry powder on her raw foods?" "Not allowed, my dear," said Nat Morrill. "Curry powder is already a mixture, thus impure. In any case, she does not allow one to sprinkle something on top of something else." "This is worse than kashruth," Leah said. "What about sushi?" "Not allowed. It's raw, but still, it's a combination, because of the rice, the seaweed." "Sashimi?" "Fine. But no joining, no marriage of the fish with soy sauce or pickled ginger, no green shiso leaf.”

PowderSeasoningsSushiRawCurryMeats
Book:The Garden Party: A Novel
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“From the salty bite of gizzard shad to the supple sweetness of horse mackerel to the crunch and brine of ark shell clam, Sawada guides you through the full spectrum of ocean taste and texture. A giant prawn split into two pieces delivers dessert levels of sweetness. Saltwater eel is equal parts crunchy skin and tender flesh. Smoked bonito, in all its concentrated, fire-kissed intensity, will keep you awake at night.”

SeafoodFlavorsSushiJapanese Food
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“I placed the first piece of sushi in my mouth. HIGH HOLY HEAVEN! It was like a dance of flavors and textures- salty, rich, sweet, chewy yet silken- all at once. "This is maybe the best thing I've ever eaten," I said after swallowing. To be fair, food that good did deserve rules for eating. Each flavor ping caused epic delirium to my taste buds. Ramen was okay. Sushi was the bomb.”

FlavorsSushiJapanese Food
Book:My Almost Flawless Tokyo Dream Life
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“So for the first course, we have flounder sashimi served with green onions and momiji oroshi, or daikon radish with chili pepper." The fish was delicate and subtle, with a nice, firm texture. What followed after this opening course was an onslaught of fantastic nigiri, small balls of pressed sushi rice with various toppings, served two at a time so I could fully appreciate each perfect morsel. Sea bream was followed by sweet shrimp, tamago, yellowtail, salmon, soy sauce-braised octopus, crab, grilled eel, and the final two pieces were otoro, or tuna belly. The richest, fattest, most melt-in-your-mouth pieces of tuna I'd ever had.”

SeafoodSushiJapanese FoodRice Balls
Book:Arsenic and Adobo
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“It's a parade of flawless tuna deliciousness! But by far, the most dangerous piece... is the one that looks like a bomb of pure tuna goodness, the straw-grilled, seared noten sushi! The noten- a cut of meat from the top of the tuna's head- is one of the priciest cuts. Extravagantly fatty, its richness melds with the fragrant searing into a powerful duo! Yet there isn't the first hint of fishiness! Searing it using aromatic straw burned it away, leaving only pure savory flavor behind to please both nose and palate!" "His Trace was dead-on. Looks like it really will be his arrangements on that Gunkan Maki that decide this card." "I can't even begin to guess what it tastes like." What's this on top of the minced tuna and leeks?! Is it... meringue?! "Aah! Now I see! I know what Subaru Mimasaka took out at that moment! It was the same smoked soy sauce he passed to Kuga!" The mellow, full-bodied aroma of smoked soy sauce has seeped into every crevice of the minced tuna... ... while the differing textures of the meringue and the negitoro create deeper, more complex layers to the flavor! If I were to name it, I would call it the "Ultimate Negitoro Eggs-over-Rice Gunkan Sushi"! Minced tuna rib meat mixed with leeks and smoked soy sauce, topped with quail-egg yolk”

SushiTunaSoy SauceMeringue
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.”

SeafoodSeasoningsSushiSide DishCeviche
Book:Best Served Hot
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“In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.”

VegetablesBowlsSeafoodSushiJapanese CuisineWhite WineDeep Fried
Book:The Restaurant of Lost Recipes
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“But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day Isn't that right, Senpai?!" "You are correct!" Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy! But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.”

FlavorRiceVinegarSushiFluffySoft
Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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“A new sake was served, this one white and creamy--- an unfiltered nigori sake that tasted of jasmine, orange blossom, and vanilla. King salmon with smoked soy sauce was followed by a bite of sea bass topped with a dollop of lime foam and sea salt. Fatty tuna was followed by an even fattier tuna, each delightfully buoyant and yet like velvet on her tongue. And then a mysterious dark yellow paste arrived, wrapped in a column of seaweed. "Uni!" gasped Ruby. "What in the world is uni?" "Sea urchin--- it's a delicacy." Ruby swiftly ate the bite and moaned shamelessly, her eyes closed. Cassie hesitantly popped the food into her mouth--- it was strangely creamy and coated her tongue with the tropical flavor of mango, in stark contrast to the crunchy, salty seaweed. It was, without a doubt, simply delightful.”

SakeSeafoodSushiJapanese CuisineRice Wine
Book:Eat Post Like
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“So, Rachel, what do you want to get?" he asks, even though we still haven't opened the menu. I throw open the cover and quickly scan my choices. I am hungry for everything. I want to taste their teriyaki sauce and see how they've worked yuzu into a salad dressing and sample their tempura batter. I want to sit up at the sushi bar and chat with the chef about different fillets of raw fish. And I want to be on a date with a guy who wants to hear the chef's answers too. Still, Rob Zuckerman is nice, and he's obviously smart and successful, and he has a full head of brown hair (one cannot discount that full head of hair). So I close my menu and ask him to suggest a few things since he has obviously been here before. "Why don't we start with a bowl of edamame and an order of tatsuta-age chicken?" "I made that this week," I exclaim, excited that he'd pick that off the menu since I was eyeing it. "I'm learning how to cook and it's actually really easy. You just marinate the chicken and then coat it in potato starch before you fry it." I notice that Rob is staring at me as if I've just started reciting the recipe in Japanese. "I can't believe I've ordered it all these years when I could make it at home.”

SushiChickenJapanese CuisineEdamame
Book:Life from Scratch
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“An indigo bottle is placed in front of us. "First rule of sake." Yoshi picks up the flask and one of the matching ceramic cups. "Never pour for yourself." He pours a shot for Taka and me. I reciprocate, pouring one for Yoshi. We hold the cups close to our faces and sniff. Sweet notes rise up and we toast. "Kanpai!" Then we sip. The rice wine goes down cold but warms my belly. A few more sips and my limbs are warm, too. Scallops and yellowtail sashimi are served. We sip more sake. By the time the yakitori arrives, our bottle is empty and my cheeks are hot. The group of salarymen have grown rowdy, their ties loosened. Yoshi winks at the pink-haired girls and they collapse into a fit of giggles. My God, to have such power over the opposite sex. Gyoza is next. The fried pork dumplings dipped in chili oil burn my mouth but soak up some of the sake, and I sober a little, just in time for the group of salarymen to send us a round of shōchū, starchier than the sake but delicious all the same. We toast to them, to the bar, to the night, to Tokyo. My stomach is near bursting when the chef places agedashi---fried tofu---in front of us. Finally, Taka orders fermented squid guts. I don't try it, but I laugh as he slurps them up.”

TokyoLate NightSushiJapanese CuisineRice WineLet Loose
Book:Tokyo Ever After
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“In the bottom right is the grilled fish of the day--- in this case, teriyaki yellowtail. Top left is a selection of sashimi and pickled dishes.: Akashi sea bream, Kishu tuna, and flash-grilled Karatsu abalone. Seared Miyajima conger eel, served with pickled cucumber and myoga ginger. And in the bottom left is the matsutake rice--- the mushrooms are from Shinshu, and wonderfully fragrant. I'll bring some soup over shortly. In the meantime, enjoy!' Nagare bowed and turned back to the kitchen. 'Let's tuck in,' said Tae, joining her hands together in appreciation before reaching for her chopsticks. 'It's delicious,' said Nobuko, who had already reached into the bento and sampled the sea bream. 'The sashimi looks wonderful, but these appetizers are simply exquisite. Let's see... rolled barracuda sushi, dash-maki omelette, and those look like quail tsukume balls. And this simmered octopus--- it just melts on your tongue!”

SeafoodSushiJapanese CuisineSashimiBento
Book:The Kamogawa Food Detectives
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“The sushi rice was topped with thin strips of omelet, grilled conger eel, steamed prawns, boiled shiitake mushrooms, ginkgo nuts, and large green soybeans. There was also a scattering of something reddish pink--- probably dried and shredded fish. Taking care not to touch the bowl again, Shuji used his chopsticks to scoop up some of the mushi-zushi and slip it into his mouth. It was so hot that he found himself wondering how it was even possible for food to retain such a high temperature. He opened his mouth wide as he chewed, releasing clouds of steam. The rice itself was packed with minced conger eel; he could feel its rich umami flavor racing across his tongue. Now he saw what a bit of warmth could bring to a bowl of sushi.”

HotRiceSushiJapanese Cuisine
Book:The Menu of Happiness
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“The real game, as I soon discover, is donburi. Donburi, often shortened to don, means "bowl," and the name encapsulates a vast array of rice bowls topped with delicious stuff: oyakodon (chicken and egg), unadon (grilled eel), tendon (tempura). As nice as meat and tempura and eel can be, the donburi of yours and mine and every sensible person's dreams is topped with a rainbow bounty of raw fish. Warm rice, cool fish, a dab of wasabi, a splash of soy- sushi, without the pageantry and without the price tag. At Kikuyo Shokudo Honten you will find more than three dozen varieties of seafood dons, including a kaleidoscopic combination of uni, salmon, ikura (salmon roe), quail eggs, and avocado. I opt for what I've come to call the Hokkaido Superhero's Special: scallops, salmon roe, hairy crab, and uni. It's ridiculous hyperbole to call a simple plate of food life changing, but as the tiny briny eggs pop and the sweet scallops dissolve and the uni melts like ocean Velveeta, I feel some tectonic shift taking place just below my surface.”

JapanSeafoodSushiSurf And TurfHokkaidoDonburi
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.”

SeafoodSushiBarRotaryPubIzakayaHachiScallop
Book:Pretty Good Number One: An American Family Eats Tokyo
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“While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.”

PresentationSeafoodSushiJapanese Cooking
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!”

VegetablesSeafoodTomatoesSushiSeaweedFood ScienceBentoAlice NakiriTemari
Book:食戟のソーマ 8 [Shokugeki no Souma 8]
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“Taking my hand, she walked out of the room where we found Vaughn and Judd playing pool in the dining room. The guys were deep in silent competition, so we admired their hot bodies quietly. Our giggling finally drew their attention. “Where are we eating?” Vaughn asked, hitting a ball. “We should eat somewhere that preggos can’t enjoy,” I suggested and Tawny grinned. “I think they can’t eat deli meat, but I don’t want that crap.” Tawny searched info on her phone then smiled. “Sushi is supposed to be iffy.” “Barf,” Vaughn said and Judd grimaced. “We should go to a fish place and share a little sushi to celebrate our powerful birth control.” Judd smiled at this comment. “Poor Aaron.” “Screw Aaron,” I grunted. “Lark’s the one carrying two babies.” Vaughn and Judd looked at each other then burst out laughing. “What’s so funny?” “He hooks up with a chick whose birth control is defective and ends up with twins,” Vaughn said, walking to me. “Dumb fuck probably didn’t know what hit him.” “He gets to spend his life with an amazing person. Fuck you for laughing at his good luck.” “Don’t go big sis on me, daffodil. One day, I’m knocking you up with twins too. No harm in making double the hot kids.” “I’m still mad.” “Wanna make a baby right now?” he whispered in my ear. “Sushi first.” “Barf.” “We’ll see.” Thirty minutes later, Vaughn proved me wrong. He hated sushi and nearly threw up after trying a bite. Watching him freak-out nearly killed me. I laughed so hard I couldn’t breathe. Tawny was also in hysterics. Like any good friend would, Judd took a picture of a gagging Vaughn with his phone. “Sent it to the crew. You’re welcome.” “Jackass,” Vaughn said, wiping his tongue with a napkin. Calming my laughter, I stroked his ponytail. “Poor baby. I’ll make it up to you later.” Vaughn’s horrified expression immediately shifted into a smirk. “Yeah, you will.”

SushiVaughn And RavenJudd And Tawny
Book:Damaged and the Outlaw
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“Iris and I will eat at a skeezy yakitori joint and enjoy char-grilled chicken parts on a stick. We'll go to an eel restaurant and eat several courses of eel, my favorite fish. Iris's favorite is mackerel, saba no shioyaki, tearing off fatty bits with our chopsticks. We will eat our weight in rice... we'll have breakfast at Tsukiji, the world's largest fish market. And we'll eat plenty of sushi from a conveyor belt.”

RiceTokyoSushiMackerelYakitoriVacation Plans
Book:Pretty Good Number One: An American Family Eats Tokyo
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“I love macaroni and cheese. I could eat it every meal of the day. It used to be sushi, but these days I cannot stop eating mac and cheese. I haven't had it from a box in a long time, but I'll make it homemade style with four types of cheeses, lots of milk, maybe a little ketchup. I don't know, I'm crazy like that.”

KnowsLittlesLongUsedFourCrazyStyleHavensTypeEatingLong TimeBoxesUsed To BeThese DaysMealsMilkCheeseMacsHomemadeSushiKetchupMacaroniMacaroni And Cheese
Author:Cobie Smulders
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“Women who work for escort agencies that assign them out to prostitution dates at sushi restaurants know how to eat with chopsticks, and beyond that they are in every other way identical to other prostitutes. They’re not better looking; they’re not smarter; they’re not classier; they’re not more charming. They probably give more blowjobs than any reasonable woman, right? And they are empty inside, but it’s also society’s fault.”

KnowsWayGivingKnow HowEmptyFaultsAgencyRestaurantsReasonableSmarterCharmingProstitutionIdenticalSushiWomen RightChopsticks
Author:Julie Klausner
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“My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?”

ThinkingWantKindJobsHouseSimpleCasesToo MuchInfluenceStyleFrontsSingingStructureFishesRestaurantsExpensiveIngredientsChefMake You ThinkCarpenterSushi
Author:Masa Takayama
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