”Chef's choice” of Kin-sushi in Ochanomizu, Tokyo.
2500 yen.
Near Hilltop Hotel
At lunch time, Chef (Taisho) makes eight or nine kinds of hand-shaped sushi.
The knack to shape sushi, I have heard of, is not too firm, but steady as shortly as possible, not to be broken and not to be warm.
The sushi a master shapes is never broken or get unglued. And cool, not cold.
Rice is flavored with vinegar in soft-scented manners and some chefs add one more flavor, like seaweed or Japanese apricot. But if you were a beginner, I
think you cannot notice the added flavor.
No doubt that this bar's rice is characteristic in the point of a fine balance.
The order he serves is also very important.
Generally speaking, authentic sushi bar starts from whitefish and tuna to shellfish and crustacean.
Especially, whitefish has quite various, deeply delicious taste and flavor, so experts tend to mainly order various kinds of it such as bream and Japanese flounder.
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