So instead of fresh-is-best, some places in Japan age their fish for days or even weeks. It breaks down the proteins and concentrates the umami. Totally different texture.
Sushi Fujiro (鮨 不二楼), Kayabacho, Tokyo.
by Appropriate_Help6573
So instead of fresh-is-best, some places in Japan age their fish for days or even weeks. It breaks down the proteins and concentrates the umami. Totally different texture.
Sushi Fujiro (鮨 不二楼), Kayabacho, Tokyo.
by Appropriate_Help6573
16 Comments
The whole building is theirs. Yakitori on 1F, sushi on 3F, bar on 4F. Reservation only, kinda member-based but they open limited seats online. Felt like walking into a secret clubhouse.
[https://maps.app.goo.gl/PUnnbU3F4BEe956QA](https://maps.app.goo.gl/PUnnbU3F4BEe956QA)
Looks yummy! 😋
Thanks for sharing. Hatsunezushi, Yorozu, and Kimura are other great examples of jukusei. I liked Kimura the best, but he takes his style of aging to the extreme. His otsumami is also really creative too.
Yes. Fresh is best is actually just a misnomer phrase. Some fish actually are best eaten fresh. Some fish are actually better processed whether it be marinated, seared, or aged. The higher up you go on the sushi spot ladder, more and more of the fish are processed in some way. Minimally or otherwise.
Wanna try this kind so bad one day! 🍣
Any halfway decent sushi spot ages some/most of the fish.
Almost all tuna is aged to some degree
I just did the omakase at Ogawa in Philadelphia last week, and some of their stuff was aged as well.
A lot of nicer places may already do this without advertising it much. My favorite sushi place in LA does it for some fishes but they just casually mention it when giving you the nigiri.
I always say to the chef there that he ruined tuna for me since now I only want jyukusei tuna… joking but not really lol
🤤
I have tried all kinds of sushi and I’m just not a fan. I want to be but cannot get into it.
Japanese man discovers food poisoning
Or you can just go to any Chinese buffets
I feel like that’s an excuse to not waste fish and give old dried fish. No bueno.
Yes, there is a place in Dallas called Yujo. They dry age their fish. It’s incredible. Especially for the price compared to other places here
I’ve seen some videos on this. The block of fish has a rind of mold growing on it . The dude cut the outside off like you’d do a block of moldy cheddar , then prepped it like sashimi. Served it up to another girl……….No thanks. I am too much of a barbarian to appreciate such meals .