Komatsu Yasuke

In the city of Kanazawa, famous for its incredibly well-preserved Edo district, lives a sushi legend who has continued working well into his eighties. Kazuo Morita has worked in sushi restaurants all his life and plans to keep doing so for the rest of it. His team of talented assistants orbits around him behind the counter, working in perfect synchronization under his guidance. Diners here can choose from a sushi only set-menu, or a sushi and sashimi one. It’s best to know at least a little Japanese so you can understand Morita-san’s cheerful explanations of each dish, but failing that, a sincere “arigato gozaimashita” will suffice. Some of the most highly regarded of his dishes include steamed abalone with dashi, squid nigiri with salt and sesame seeds, and eel and cucumber sushi rolls (said by some to be the best anywhere in the world). His shop was once invitation-only, but nowadays he adopts a more open and welcoming door policy. Likewise, although he has most certainly earned the highest level of prestige and reverence, he doesn’t make a big deal of luxury or showiness. Instead, he prioritizes accessibility, and the idea that sushi should be for everyone to enjoy.