Each and every slice of sashimi brings its own unique element to the bowl and despite that, the smorgasbord of vibrant flavours and textures still manage to come together to create a gastronomical wonder that’ll leave a lasting impression.
Here at Sushi Jiro, they treat it simply with minimal seasoning, using only salt and the garlic to flavour the beef.
All were good from food to environment, perhaps a little shortcoming might be the lights in the restaurant which was quite dim, not an ideal environment for taking pictures.
The peppery notes of the arugula cut through the gamey aftertaste of the Smoked Duck Breast Salad, and the livery foie gras that was more paste than mousse. Pine nuts and croutons lent crunch.