Some people think fish is fish however way it is sliced, and rice is rice whatever way is it prepared. Which is wrong. Sushi at Toku (by the chef Tokunaga san), fishes are sliced in the way it gives the best effect when it meets your mouth, with rice with best match of vinegar and cooking time, then with his right pressure given to sushi so that rice will spread into mouth with slice of fish so properly sliced without damaging the cells of meat so that the taste will be contained till you bite it finally. This is an art of Sushi prepared for one who knows how to appreciate it. Fish is prepared just good as water content is controlled, no liquid comes out (with sea salt slightly applied indirectly over the night to remove water) and tenderness of meat is just good when putting it into your mouth. Look at the green-tea they serve endlessly. This is real Japanese green tea. the best Sushi for me. Forget about other fake Sushi joints.
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