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How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant Omakase

How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant Omakase

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Rating: 4.5; Vote: 2
Chef Hisashi Udatsu starts his day at Tokyo s fish markets, getting the best local catches for his restaurant Udatsu Sushi. By making different sushi and seafood dishes from local fish like tuna, shako, scallops, and asari, chef Udatsu believes he s creating a restaurant that s representative of the city s diverse interests and flavors. Arrynek01: Secret vinegar. I cannot tell you what's in it.
While I respect it, it always feels a bit self-important. You could tell anyone every ingredient of any food, and the chances of them being able to make the same way you do are next to zero.
Most of the taste comes from the technique. Always did.
Date: 2020-06-06
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