Sushi Yuki

justinteo

A fresh batch of rice is cooked every 25 minutes, and that explains why the texture of the shari is consistent each time, without being too wet or sticky, yet retaining sufficient moisture to ensure a rich mouthfeel when taken together with the fish the sushi came with. And it’s always served at an optimal temperature, with the neta sufficiently rested so that both the shari and the neta were of similar temperature.
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These might seem like small details but it makes a world of difference for sushi. It’s what makes even common sushi such as kinmedai and yellowtail that good.
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But as the meal progresses through to the more premium cuts, such as the kamatoro and nodoguro, you’ll also see how Chef Yuki respectfully treats each fish to draw out what’s best about them. I’ve had kamatoro (already a rare part of the tuna as the fish cheek can only yield that little meat) sushi elsewhere; some serve them raw, but I prefer them to be aburied, preferably over binchotan and not a torch, and preferably with some direct contact with the coals for more burnt aroma. Chef Yuki did everything I liked, and more. He also uses a special sauce that’s more sweet and savoury than usual, transforming this fish into a slab of juicy meaty wagyu-tasting goodness. Certainly not the usual kamotoro!