What’s the Secret to the World’s Greatest Sushi?
It’s so small but so exquisite. Here’s how it gets that way.
Tuna (left), kohada dotted gizzard shad and simmered anago conger eel at Sukiyabashi Jiro in Tokyo’s Ginza district.
Photographer: Ikuhiro Yoneda/Yomiuri Shimbun
Hi, everyone. It’s me, Kat Odell, one of Pursuits’ freelance writers typically focused on food and drinks—and I have a proclivity for omakase sushi. If you find me on Instagram @kat_odell, you’ll see what I mean.
In fact, I love Japan so much that, pre-pandemic, I visited four times a year. To eat. And it breaks my heart that it’s been almost six years since my last visit. But we’ve had a global catastrophe, I’ve had a baby, and it’s been impossible for me to get back. (Those myriad eight-seat counters aren’t especially toddler-friendly.)