A few nights ago I had the pleasure of entertaining a few loose friends from Australia who were in Nippon on route to India. So I decided to take them out for one of the last magnificent feasts in Japan before they hit the land of curry, spice and all things nice. Unbeknown to them (or me) we were about to embark on a journey that would open up a new world – the world of the bluefin tuna head.
Jiro is a sushi chef – but he is not just any sushi chef – he has given his life to sushi and everyday tries to reach a new level in a never-ending quest for perfection. Jiro is an 85-year-old sushi chef with a restaurant in a subway station in Tokyo. His restaurant has 3 Michelin stars and Japan has called him a national treasure.
My first encounter with Sushi was in 1998 on a holiday in Banff Canada. Banff is a bit of a tourist trap located about 1000km from the ocean, up in the Rocky Mountains in Canada. It is famous for skiing, log cabins, cheese fondue and elk, but I am quite sure that not a lot of people go there for sushi.
Last Update Nov 2018 – What is Maguro? – the answer is pretty easy actually – it is the Japanese word for Tuna (ma –goo- rhoh) – highly sought after and in the world of sashimi it is served in 3 main grades. But before we get into the meaty bits lets go on a quick journey and have a look at some great Bluefin Maguro Sashimi in Osaka, Japan.