Inside the Sushi Counter– category –
The tools, the wood, the rice and the rituals — how a Tokyo sushi counter actually works behind the scenes.
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From Toyosu Market to the Sushi Counter: Who Chooses the Fish
At Toyosu it is intermediate wholesalers, not sushi chefs, who bid at auction. How fish moves from the sea to a Tokyo sushi counter, stage by stage. -
How Wasabi Is Grated: Skin, Stem End and Tip
Fresh wasabi changes with every choice: skin left on or peeled, grated from the stem end or the tip. A look at how the heat is shaped at the counter. -
No Soy Sauce Dish at the Counter: Nikiri, the Final Stroke
Why omakase counters set out no soy sauce dish: each piece is brushed with nikiri, a mellowed soy glaze, then served complete. How each finish differs.
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