Monday, December 22, 2014


Beluga caviar on roasted eel in a sushi bar? Why not! An old classmate from Hong Kong who's made it rich invited me to join his family at a favorite sushi place in Ginza. (They come to Japan frequently to eat and shop.) They reckon it's just the right combination of traditional and experimental, supplementing splendid sushi with things like steamed abalone, grilled lobster, millisecond-seared fish - and caviar. I'm convinced! (Michelin has given them a star four years in a row, I see.)

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