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Young Master

November 17, 2018

Tokyo, Japan, November 2018

Our young chef worked quickly with his hands to prepare the classic tuna trio (akami, chutoro, otoro). He has been an apprentice for 10 years and is planning to open his own place next year in his home town of Nagoya.

A distinctive characteristic of the nigiri here is that the rice is cooked in red vinegar fermented using sake yeast — an Edo-mae sushi tradition.