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.
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