Ono motioned for Johnson to sit in the nearest seat to him, and the apprentice came over and explained to Emi that the minimum consumption here was 30,000 yen per person, and if the venue was chartered, it would cost 500,000 yen.

Johnson nodded, this little money doesn't matter, let Emi tell Ono that he is also a chef, and he came all the way from Huaxia inexplicably, hoping that the other party can take it seriously and show the highest level.

Ono's eyes lit up after hearing this, his face was serious, and he bowed again in agreement. Everyone began to prepare, methodically and with ease.

In front of the seat, chopsticks, hot towels, and a platform of black wood lacquerware are already set on the table, and the sushi tray is placed next to a pinch of pinched tender ginger slices. Emi picked up a copy of today's printed menu in English and Japanese and helped SC Johnson translate it.

"Jiro Sushi doesn't serve alcoholic beverages, it's all a chef's menu, and we offer 19 or 20 pieces of sushi depending on the ingredients of the day. Today's menu is summertime and includes halibut, cuttlefish, tuna naked, tuna midbelly, red scallops, ......"

SC Johnson looks at Jiro Ono's autographed menu, which is divided into three movements like a symphony, with the first seven kan sushi being the most traditional sushi, the middle seven kan being seasonal sushi, and the last seven kan returning to tradition but with a new twist.

Looking forward to it very much, Ono soon came to Johnson, and he was very respectful of the distinguished guests from Huaxia, standing on the left side with a serious expression, and his eldest son standing on the right side, with two assistants on each side standing solemnly.

Sharp eyes swept over, slightly bowed, said hello, didn't say a word, and began to pinch the sushi, as if to convey all the sincerity through the food.

Johnson straightened up, his face solemn, and returned the greatest respect. His eyes were locked on the other party's hands, his ten fingers were slender and powerful, and his skin was smooth, not at all like an old man.

Instantly, the atmosphere became solemn, the assistant immediately took the ingredients, Ono Jiro's son was in charge of cutting the fish, and the master kneaded the sushi with his hands, and after kneading, the assistant immediately ran to the front and whispered, "Please eat it immediately, without any soy sauce." ”

The first sushi served before it was served was a crystal clear flounder, which was cut squarely and thickly, with a distinct texture, bright color, and a beautiful appearance. Having eaten a few masterpieces, SC Johnson understands that the thickness of sashimi largely determines the taste of the sashimi.

How to cut different fish and where the thickness to cut is very particular, and it is best to chew and be easy to eat. There are two meanings in the evaluation of the island people as delicious: one is that it is easy to eat, and the other is that the thickness of the fish fillet can fully reflect the best taste of the raw materials.

Therefore, their so-called knife work is not the kind of showmanship that can cut the tofu into a thousand knives, but a kind of understanding of the ingredients, through the most appropriate dissection of the ingredients, coupled with a dignified and generous aesthetic sense, in order to create the perfect sushi.

Looking at Ono's son not far away, he was not in a hurry to process the ingredients, the knife was perpendicular to the fish body, cutting in with the blade, cutting backwards and downwards, and the cut fish fillet was not sent to the right, and continued to cut a knife.

If you want to cut the fish meat smoothly, you don't use the strength of the wrist holding the knife, but use the weight of the knife itself to cut, gently place the index finger on the root of the back of the knife, and aim at the fish to naturally cut the knife, and the most important thing is the mastery of strength.

Ono followed Johnson's gaze and nodded secretly, but he didn't expect that the seemingly young guest was actually quite knowledgeable about cooking, and motioned to Johnson to try his craft.

SC Johnson bowed slightly and picked up the first piece of sushi, a little excited. This is how many times you have read the commentary, how many beautiful photos you have seen, how many times you have speculated on your fantasies, and there is no substitute for the sense of anticipation......

Flounder, which has a springy taste, a slight sweetness, and a fragrant aroma, is the first choice for white-fleshed fish in summer. In particular, when the pure white fish body is transformed into a light amber color, it means that the fat is all over the body.

After killing in the morning and releasing it in the evening, the fish still retains a certain freshness. Because the flounder is too fresh in the mouth, it will be overly elastic and affect the taste, so cut it into thinner slices. The perfect state is one that has been left for a long time and has been stabilized.

SC Johnson was most surprised by the rice, the vinegared rice with a very pronounced flavor, a little more vinegary than the familiar nigiri sushi in the past.

Secondly, the rice is boiled hard, the water content is less, and the grains in the mouth are distinct, and the impression is completely different from the sushi rice that I have eaten in the past, which is full of water and soft in taste.

Between the teeth and chewing, the fish meat is firm and heavy, soft and crispy, indifferent and elegant, and has an endless aftertaste. A touch of soy sauce on the fish meat brings the whole sushi just enough saltiness, elegant and round, with a faint hint of sweetness, the soy sauce must also be processed, what's in it?

There may be bonito broth, sake, rice ferment, etc., but they are lightly smeared to bring out the sweetness of the fish, so it doesn't steal the show at all.

"Is it delicious?"

A thought came to Johnson's mind, and he had eaten a lot of master's works, and his first impression couldn't help but come to mind. But today, in the face of the god of sushi, there is a kind of confusion?

Subvert the previous impression of sushi, full of personality, shocking far greater than taste!

When Ono saw the entrance of Johnson, he immediately started to pinch the second sushi, and the apprentice ran quickly and quickly placed the second sushi in front of him, which was a white and shiny ink squid.

As a sushi species, it is also cut simply and squarely, and a thin layer of soy sauce does not change its pure white color. There's no decoration effort that other sushi chefs do, such as carving flowers into squid meat or tying a black seaweed belt.

Just like that, nothing appeared in front of me. SC Johnson picked it up and put it in his mouth, the squid meat is thick but soft, and it has no resistance to the teeth, and the taste is light and elegant, but the more you chew, the more you can appreciate the original sweet taste of the squid......

Suddenly I started to think that the heavier vinegared rice made some sense, otherwise how would two such light sushi in a row make you aware of its existence?

I remembered that in the documentary, the French chef Hobhun liked this cuttlefish sushi the most, and once praised: simple to the extreme is pure.

Ono's face was expressionless, and after making sure that the guests had eaten the cuttlefish sushi, he continued to take out large pieces of fish from the wooden box, and his son buried his head in cutting beside him, cooperating with the flowing water, like a rigorous military operation. The apprentice ran fast again to deliver the sushi to the front, no more than five seconds before and after.

This yellowtail from Toyama in the summer, unlike the first two sushi dishes, is a reflection of the fat and fullness of the fish with an oily gloss, a yellowish and white color, with a touch of bright red on the sides, and a green skin on the side that has been torn off to leave a dazzling luster like a freshly minted silver coin.

After being sent to the mouth, the fish is extremely soft, and the fat and sweetness gradually spreads in the mouth, and the flavor begins to become rich. The vinegar flavor of the rice begins to fade away, and the rhythm gradually begins to rise.