Sushiroku

Think sushi is just a matter of steaming some rice and putting some fish on top? Think again! There are hundreds of techniques and details that chefs have to master before they can ever hope to reach the top of the game. The owner of Sushiroku, a Michelin-starred sushi restaurant in Osaka, is one such chef. Boiling, aging, or pickling — this multi-talented chef prepares each fish according to its particular character and the season. He buys his ingredients fresh from the market every morning, and sources his tuna from Toyosu Market in Tokyo, known to have the best fatty tuna in the world. Little finishing touches such as Okinawan salt garnishes and delicate knife work make a meal at Sushiroku one to remember.