Hokkaido is famous for the quality of its fish and seafood, in addition chefs here are true artists.
Indeed we can say that it is an experience that goes beyond the purely gastronomic to become an artistic happening that excites all your senses.
If you have the opportunity, sit at the bar near the artist "Itamae San" and pay attention: watch, listen and smell while he uses the knife or manipulates the rice, any of his beautiful movements has a reason to be. You are going to feel how it makes your mouth water, unwittingly.
And when the small masterpiece is in front of you then touch, pick it up with your thumb, index an middle fingers and finally... savor! Enjoy that climax intensely, this art don't last forever.
Recently this dream became true for me at Miura Sushi Restaurant in Asahikawa with my friend Obara San.
Let the show begin!
There is no better way to start. Raw Oyster from Akeshi (Hokkaido's east coast), wonderful specimen! Difficult to explain the explosion of flavors, a dip in the sea! Miura San the "taisho" told me it is the milk of the sea.
Sushi started with a classic: tuna sushi.
Japanese are very demanding with rice for sushi, neither too soft nor too hard. They put it this way: "funwari" (gently, airily, fluffily). Just words, since the sensations inside the mouth are difficult to explain.
Sardine sushi.
Wasabi on top.
I like blue fish, more greasy and tasty.
Shad sushi, "Kohada" in japanese. Delicious, sardine's cousin.
Watch the cut of a knife imitating the shell of a turtle.
"Tsubukai" Whelk sushi. A shellfish. Here we must bite stronger, but delicious, and beautyful.
How is your mouth? Would you like to try?
I recommend you also order a bottle of good "Nihonshu": japanese rice wine. Nothing better.
