Uino Shion's sushi

Uino Shion (surname , given name) left 天草市, 熊本県 Amakusa (an island, Kumamoto ken) to pursuit his dream in New York in 2017. He was trained by the famous Saito Takashi (considered to be the God of Sushi in Japan) at 鮨さいとう Sushi Saitou (a three Michelin-Star restaurant (primarily serving sushi).  Located at downstairs of restaurant 三船 Mifune in New York is Uino san's eight-seater sushi counter Sushi Amane which received its Michelin Star within the first year in business, awesome achievement at such a young age .

 https://www.sushi-amane.com/chef/

  There is only one item on the menu - 御任せ Omakase . In this context, it means it is chef's selection, $250 US per guest (tax excluded). There will be a cancellation charge of $250 US per guest and cancellation must be made within 48 hours of reservation time. I guess the quality food and the experience of seeing the chef preparing your meal worth the cost.

  With that amount , I doubt very much that I would be at the restaurant but seeing the chef doing all the preparations in the video makes me hungry. It is my experience that high quality food at a restaurant also means small quantity (amount of food is much smaller than the size of the plate), I am a fan of balancing both.

  Amane is a 8-seater sushi counter, serving guests 12 years old and above.

https://www.sushi-amane.com/


  I wonder if the quality of  water will affect the quality of the sushi since the seafood is washed and soaked in water. Personally, I don't trust tap water.

  I have no experience in dining in such a high class place, I wonder if conversation must be kept to a minimum. I also wonder if tips are accepted since it is in New York (in Japan , no tip is necessary and is considered an insult. Doing a good job is a pride , not because of getting tips)

  One thing I learnt from observing sushi chefs is that sushi chef means "skillful with the sushi knife" and obviously, a good sushi chef will know how to select their seafood. of course, sushi chef requires a pair of clean hands (I hope so anyway).
 




    This is Uion's sensei Saitou Takashi san doing his work. This video also shows a bit about what being a sushi chef is all about.

鰻の裏巻き EEL URAMAKI

酷熱的夏天, 最喜歡吹凍食. 當然不少得壽司, 日式凍豆腐, soba 麵等也喜歡. 其實不用出街吃, 自製也樂趣無窮. 今天, 弄了些鰻魚裏巻, 中心是熱帶生菓. 其實造壽司, 最難是卷壽司.

 In the heat of the summer, I prefer eating anything cold , mostly asian.  When it comes to Japanese food , I like simple things like 冷や奴 (cold tofu), ざる蕎麦 (a kind of soba that is served on a bamboo draining basket ), もり蕎麦 (chilled soba), etc.

 Got some cheap sweet eels 鰻, so I decided to make some maki rolls . This particular type of maki roll is called uramaki (裏巻き) or rice on the outside with seaweed on the inside , instead of the usual seaweed on the outside.

 I dumped some tropical fruits inside and that's it.  The loose parts are usually the ends of the rolls but why waste them?

 My sushi rolling skill is less than desired. Usually , one would roll the whole thing with the eel , so it becomes part of the whole roll, but with my skill , I tend to destroy the fish, so I just place the eel on top and also avoid wasting the sweet sauce on the bamboo mat roller.  I think one should limit the number of items in the roll, too much "different tastes from different items " tends to destroy the whole tasting , eating experience.

 I think the soul of the sushi is in the rice vinegar , I think most restaurants in Japan have their own recipe (trade secrets) and for the chef , it is the skill with the knife.











During eating it (I am eating while posting this now) , I realise that I forgot  putting some Japanese roasted sesame seeds, so I put some right away.

食緊先記得忘記加日本芝麻, 加番~~~