I've more excuses to eat sushi, cos this is #BurppleSushiMonth!
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I can't explain the art of sushi. How can something seemingly so simple be so sophisticated at the same time, when I could never finish learning about all the different fishes; the parts of those fishes used; the types of rice; choice of vinegar; whether it was marinated or brushed with yuzu, ponzu or salt; and when it was more suitable to be served aburied, fresh, or aged.
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Which is why I keep going back for more sushi. And Shinji is one of those places I had returned for more. The rice is so perfectly seasoned with vinegar, of the right texture, and topped with fish of just the right thickness to achieve balance in all aspects.
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Everyone can serve fish on rice, but not many can do it really well.