mistwalker

Sushi and Tempura　　2009.4.8

Good eats make people happy. It starts from scrutinizing the ingredients, trained skills and elaborate preparation, then you create the sublime. Having the food prepared right before the guests’ eyes is the ultimate entertainment. Talking to and paying attention to the guest. Color and smell.

You can almost taste it in the waves of expectation…it’s great, isn’t it? Eating good is such a moment of bliss. Thinking about taking my usual photos, but in the excitement, I forget. This time around, during a stay in Japan, I manage two photos.

A very spring-like, “Ayu (Sweetfish) tempura” … the chef who deep fries like he is dancing, the fish is deep fried like it is dancing. The fish put on a piece of paper looks like a work of art. When I stuff my mouth quickly, the bitterness is quite pleasant.

While Master Chef Kakizaki is showing me tuna, he says, “They’re small during the spring season.” Like any other ingredient, his heart is put into it. When eating, I feel touched, sensing the delicate taste in mouth unraveling.

I feel sushi and tempura really depends on the chef. These two chefs are geniuses. They have individuality, creating foods no one can match. I feel their kindness.

Like anything that takes time and effort, it has its own energy. Feeling energized after experiencing such delicacies, I’m always feeling deeply moved.

Ayu (Sweetfish) tempura


Sushi “Kashiwazaki”
2-8-11 Ningyocho Nihonbashi
Tel: 03-3249-3067