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The Physics of Sushi

Master sushi chefs in Japan spend years honing their skills in making rice, selecting and slicing fish, and other techniques. Expert chefs even form the sushi pieces in a different way than a novice does, resulting in a cohesive bite that doesn’t feel all mushed together.

Yuasa Town : The Birthplace of Soy Sauce / Long Version

Yuasa, a small coastal town in Wakayama Prefecture, Japan, is a fishing port and the producer of one of Japan’s most well known mandarin oranges, the Arida mikan. But a stroll through the traditional streets, including the only stretch of the famous Kumano Kodo pilgrim route that runs through the center of a town, takes you back to an age before westernization, when Yuasa was a vibrant hub of gastronomy in Japan. For it was here, in the 13th century, that soy sauce as we know it was first established and produced, and even now the streets are rich with the smells of fermenting soy sauce, still produced exactly the same way it was more than 750 years ago.

How America’s First 3 Star Michelin Sushi Chef Serves His Fish

Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater’s Kat Odell scored a seat at his bar to taste through America’s best omakase.

Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as “Masa,” also the name of his eponymous restaurant in New York’s Time Warner Center. And after three decades of cutting fish and helping to shape (and refine) America’s sushi culture, it’s a moniker well-deserved.

At Masa, the show is sushi, and it’s one that has received countless accolades for Chef’s near-perfect, and extremely pricey fish. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. While dishes many not always be entirely traditional, the service, energy and overall thought behind the meal is totally Japanese.