Sushi Mekumi

As any amateur knows, much of cooking is down to trial and error. How many Thanksgiving dinners were ruined before you were finally able to nail the timing on that turkey? But it doesn’t have to be this way. Takayoshi Yamaguchi is a sushi chef based out of Nonoichi near Kanazawa. His knowledge of flavor goes beyond the level of basic intuition, and into scientific analysis. This is no mere metaphor — in fact, Yamaguchi has worked with university researchers in the past to determine how the chemical processes of aging and fermentation affect the taste of fish. His incredible depth of knowledge also earns him consultations from fellow sushi chefs who wish to take their skills to the next level. They make the pilgrimage to his recently renovated shop, which features incredible interior design with centuries-old timber and floral displays. Living outside of the major cities gives him an advantage in that he has less competition for produce, and stronger local connections. This means he often has the first pick on much of the best seafood which comes into the nearby ports. For a sushi experience unlike any other, don’t let yourself miss Sushi Mekumi, where each dish is carefully crafted down to the chemical level, to ensure you get the best taste possible.