It seems that the battle is ringing through the yellowtail, followed by a series of three tuna sushi. The first is a shallow tuna soaked in soy sauce, and the red meat has a slightly sour taste because it is rich in iron, but after being lightly soaked in soy sauce, the saltiness is neutralized with the sourness, bringing out the sweetness of the naked body without fat.

It is said that Jiro Ono was extremely strict about the time of marinating naked, and the adjustment time was even calculated in minutes according to the weather and the situation of the day, which is why he strictly required diners to be on time......

Then there's tuna mid-belly, Jiro Sushi has always been known for buying the best tuna at a high price, and that's when it comes to the hint that SC Johnson's mid-belly meat is so fat that it's almost the quality of the belly that others claim.

The entrance melts immediately, I don't remember whether there is a swallowing action, I only feel soft and sweet in the mouth, and the aftertaste is endless, it is really the best tuna belly meat.

Immediately, the tuna belly was on again, and compared to the fat mid-belly meat, the taste buds seemed to be activated instantly, attracting a wave of turbulent attacks. From naked to mid-belly to big-bellied, the same meat from tuna has three distinct flavors.

And the tune is so high that it makes it look like all the instruments of a symphony orchestra are ringing in unison, and even the timpani is beating hard, and the atmosphere reaches its climax......

What a beat!

Johnson smiled, but before he could comment, the seventh sushi came on the stage, and his emotions took a sharp turn, as if he had denied all the previous plot arrangements. The famous thing, that is, the catfish known as the minor muscles.

Smaller, the representative species of Sushi in Edomae, is a perishable green-skinned fish, which is traditionally marinated in vinegar while it is fresh, and time is the key, and it has a slightly sour flavor without diminishing the deliciousness of the fish.

It's famous for its vinegar pickling skills, but it's the shape that impresses SC Johnson the most when served.

Although the small muscles have been pickled, they still maintain a sparkling metallic color, and the whole small fish is pinched into a slender shape, but the tail has an extra turn, elegant and agile, like a mermaid sitting posture......

After a series of fatty tuna sushi, it is as if the tone suddenly shifts, from oily and fatty to the subtle acetic acid of the green skin and small muscles, and the mouth becomes clean and refreshing again, as if French cuisine uses a sorbet smoothie in the middle of the game to cleanse and transform the taste in the mouth.

SC Johnson took a deep breath and couldn't help but admire: "The first seven sushi dishes are the first movement, and they are all authentic sushi varieties of traditional Edomae sushi, and after the vinegar-marinated catfish, the master has more materials to play with." ”

After listening to Emi's translation, Ono smiled and nodded, expressing his approval of SC Johnson. SC Johnson is increasingly looking forward to the second movement being the official performance of the season's ingredients, and it should be the real change in the dishes of the sushi gods.

The first leader is the orange red shellfish, which is soft and crispy when biting, and the light soy sauce on the red shellfish does not steal the show, which plays the finishing touch, making the red shellfish have a little natural salty taste, and there is a sense of mystery hidden in the city.

The second is an octopus boiled into a deep purple color, which makes the octopus soft and crispy, and the taste is also light. This is followed by the fatty island trevally, which can easily smell fishy, but the ingredients purchased here are extremely fat, full of rich fat aroma, and there is no fishy smell, and if you don't have the menu in front of you, you might even mistake it for a big fish such as red or green fish.

Ono took out the bright red prawns from the wooden box, the size of the size made Johnson very surprised, his son quickly shelled the prawns, Ono continued to pinch the sushi with a blank face, after pinching, cut a knife horizontally, a sushi cut in half. When the apprentice quickly arrived in front of him, he also explained: "Please eat the head first, and then the tail." ”

After entering the mouth, I understood the deep meaning. It should be that this prawn is too big and should not be like other sushi, one bite at a time, which is neither comfortable nor elegant.

After dividing it into two sections, the shrimp and rice can be served in just one bite, which is in line with the original intention of combining fresh fish and vinegared rice in each bite of sushi.

As for why you eat the head first and then the tail?

According to SC Johnson's understanding, when eating shrimp head, the shrimp paste is in it, and the mouth is full of aroma, and the second bite of shrimp rice is still sustainable. If you eat the tail first, there is no shrimp paste at all in the tail segment.

In fact, although the prawns have been boiled, they have just been broken, and they still have the sweetness of salsia, and the boiled shrimp body is full of elasticity and delicate temperature, which is one of the few delicious prawns that I have eaten.

Usually the prawns are too big, the flesh is easy to get old, and the fried shrimp of Jiangsu and Zhejiang people, such as Longjing shrimp, are all small river shrimps, and the taste is much better than the prawns with coarser fiber.

The sushi is made with a whole tail of water needles, and the peeled fish is crystal clear, but there is still a thin skin on the edges, and the silver shines as if it is coated with fluorescent.

The most amazing thing is the shape, the body of the water needle is slender, Ono coils it around, and the silver thread of the water needle shines around in a circle, as if the sushi is specially inlaid with silver edges.

When the apprentice took out the huge clams with shells from the wooden box, he startled Johnson again, good guy, bigger than a fist?

Take out the clam meat and hand it to Ono to knead into sushi and quickly bring it to the front. Gently lifting the sushi with his hand, he watched the clam meat completely cover the rice, and the sides were still slightly drooping, almost more than six centimeters, which was indeed a high-quality ingredient.

The marinade is very soft and flavorful, and the taste is also elegant, the soy sauce flavor is very light, and the sweetness of kelp is more.

After the clams, it was unexpectedly mackerel, and the previous sushi could not see the conceptual connection, cut into a square and thick piece, silver bright thin skin pink flesh, plus a touch of dark red blood, full of fat and fragrant, impressive product.

In the final stanza, Ono returns to the traditional tune of Edomae sushi, using dried seaweed flakes to roll up sushi that encircles the sushi seeds, which is called a warship roll.

Seaweed slices are lightly grilled in a Bincho charcoal stove to increase the crispiness and aroma, wrap the vinegared rice, and then put the fish on top that is easy to loosen.

SC Johnson let out a long sigh, and although the amount was not much, he ate too quickly. There is no way, this is the rules and rhythm of others, so I can only continue with my head.

Sea urchin sushi, the bright yellow sea urchin is of course glutinous and smooth, full of tide flavor, but what is even more amazing is the seaweed, thick and crispy, fragrant, and the sea urchin has been lightly dotted with soy sauce, without dipping the sauce is already full of flavor.

Then there is the unique small scallop pillar, the vinegared rice wrapped in black seaweed is full of small fresh dried scallops, as many as seven or eight. Moreover, it is a different variety of dried scallops, with a soft and sweet taste, overflowing aroma and clear taste.

Salmon roe, oval and square shape, seaweed built into a high wall, made full but not crowded, very dignified and beautiful. The salmon roe itself is bright red and fat, it is a high-end product at first sight, and the most rare thing is that the soy sauce is lightly marinated, the time may be very short, only a trace of saltiness, and more is the umami of the roe itself.

The last sushi on the menu is the hole, or conger eel, which can be said to be the work of the master of Edomae sushi. It needs to be boiled in thin soy sauce beforehand, and the goal is to loosen the flavor, and the heat and time are the biggest tests.

Cut into large slices, the tail end hangs down to the tabletop, and the shape is still impeccable. The soy sauce is so light that it doesn't have the dark sauce color of other sushi restaurants, and the flavor is just right, and it melts in your mouth as if it were in the air.

Finally, there is a tamagoyaki dish, which serves as a summary of sushi meals and serves as a dessert for Western cuisine. The color is beautiful, the outer layer is uniform brown, the inside is golden yellow, and it is still hot when served, especially the burnt smell of the skin.

SC Johnson took a deep breath and in just 30 minutes, like a general hurrying, a sushi show by the world's oldest active three-star chef finally came to an end!

Looking at Megumi next to him secretly rubbing her stomach, Xia Long and Xia Hu also had a tense face, it seems that the situation is similar. Get off the bar, sit on the seat, wipe your face with a towel, and serve desserts, fruits, and hot tea, and finally take a break.