High-End Sushi in New York at Sushi Ginza Onodera
At this Edomae-style restaurant where the chef presides over his counter, the fish is aged before being served to diners.
© Michael Tulipan
Run by chef Akifumi Sakagami, Sushi Ginza Onodera adheres to the traditional Edo style, wherein the fish is aged before being served in order to have a distinct umami flavour. To achieve this, the fish is marinated in salt, dried seaweed and soy sauce.
The fish are all selected by hand from the market in Tokyo and exported to New York three times a week for optimum freshness.
A 400-kilo tuna
The restaurant is an upmarket spot where diners can sit at the counter in front of the chef and watch him at work. The menus range from 260 to 340 euros.
‘There’s nothing wrong with fresh fish; it’s delicious’, says Akifumi Sakagami. ‘But I aim to make it even more so’. In January 2018, the two-star restaurant made the headlines when its owners purchased a 400-kilo tuna for 270,000 euros to use to make exceptional sushi.
More information about Sushi Ginza Onodera can be found on the restaurant’s website.
© Michael Tulipan
© Michael Tulipan
© Michael Tulipan
© Michael Tulipan
© Michael Tulipan
Courtesy of Ginza Onodera.
TRENDING
-
The Tattoos that Marked the Criminals of the Edo Period
Traditional tattoos were strong signifiers; murderers had head tattoos, while theft might result in an arm tattoo.
-
Hiroshi Nagai's Sun-Drenched Pop Paintings, an Ode to California
Through his colourful pieces, the painter transports viewers to the west coast of America as it was in the 1950s.
-
‘Sawa’, a Fruity Japanese Cocktail
Available in several sweet flavours to mask the bitterness of shochu, ‘Sawa’ is a staple of Japanese bars.
-
The Tradition of the Black Eggs of Mount Hakone
In the volcanic valley of Owakudani, curious looking black eggs with beneficial properties are cooked in the sulphurous waters.
-
‘I'm So Happy You Are Here’, A History of Japanese Women in Photography
Long overlooked, the works of Japanese female photographers are finally being celebrated through a new book and exhibition.
