Sushi may be Japan’s most popular food. There are all kinds of sushi — high end to cheap, high-tech conveyor belt sushi to supermarket and convenient store sushi. There’s nigiri, maki, gunkan, narezushi, temaki …
It’s all pretty good and each offers a unique experience, but add this one to the list. Micro Sushi The sliver of fish is rested on a 1/3rd sized grain of rice. My guess is that it’s 1/300th the size of normal sushi since the rice is only 30% the size of 1 full grain! It requires special chopsticks to position it and a real challenge for any sushi chef. There’s a reason why Chef Yuki Sugeta created Micro Sushi 30 years ago — and that reason is one I didn’t consider!

▶︎ Where is Takasago Sushi 高砂寿司 ?
https://goo.gl/maps/bem9KKGeSsPtuXc57
URL: http://www.takasagosushi.co.jp/
It’s best to call ahead and reserve.
The chef can speak English 🙂 +81 3-3729-0842

Note: Micro sushi is only served when the restaurant is not busy. The best time is when it first opens around 5pm. It’s not on the menu – a very special dish.

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This show has been created and produced by John Daub ジョン・ドーブ. He’s been living and working in Japan for over 21 years and regularly reports on TV for Japan’s International Channel.