While in Japan we took the parents for dinner, they fancied sushi, and so we headed for a super little place in Komae.
Before branching out, the master here once worked for a massively famous place (if only I could recall the name), but now his spot has space enough for 16 and is generally booked up in advance.
Sushi dining has many unwritten rules.
For instance, it is deemed polite to order a balance of dishes and seen as rude to continually order the same items over and over.
Next was a delectable plate of seasonal sashimi moriawase:
This included chutoro (medium fatty tuna), tai (bream), akagai (red shell fish), hamachi (yellow tail), ika (squid) and Sanma (saury) which I am accustomed to eating grilled and whole, it was all so tasty and fresh!
I am sure that I am being contemptibly fussy Goldilocks with my tuna rant but, it has to be chutoro for me. Akami is too bloody and Otoro is too rich. Chutoro is juuuuuuuuuuuuust right.
So back to this Sushi etiquette!
It is normal for the master to pay great attention to what you order and make suggestions or in fact plop something that he recommends infront of you. In this case it was Hata Hata:
Dried marinated in sweet soy.
Tasty chewy stuff.
I am fussy about the rice!
I know, my persnickety-ness doesn’t seem to end does it?
But in all seriousness, outside of Japan, a lot of chefs have a hideous habit of compacting the rice in such a way that it feels and tastes too heavy and slighty chalky when it should be light and fluffy to complement the fish. To add to that, they are really measly with their fish!
As you can see, I didn’t have that problem here.
In such small traditional places the bill may not come out without a breakdown. It is, I guess an exercise in trust.
In my case I never mind paying well for excellent food.