Ono signaled to Johnson to sit near him. His apprentice came over and explained to Emi that it turned out that each person here spent a minimum of 30,000 yen. If you book a venue, it would cost 500,000 yen.

Johnson nodded, it didn't matter how little money was. He asked Huimei to tell Ono that he was also a chef and came from China inexplicably, hoping that the other party could take it seriously and achieve the highest level.

After hearing this, Ono's eyes lit up, his face looked serious, and he bowed again to express his agreement. Everyone began to prepare, orderly and familiar with the road.

The tabletop in front of the seat has been placed with chopsticks, hot towels, and a platform-style black wooden lacquerware for placing sushi trays, next to it is a pinch of pinched tender ginger slices. Huimei picked up a printed menu in English and Japanese today to help Johnson translate.

"Jirou Sushi does not provide wine and dishes. It is all a menu organized by the chef. Sushi is provided with 19 or 20 guan depending on the ingredients of the day. Today our menu is summer twelves, including halibut, ink squid, tuna naked, tuna mid-belly, and red shells..."

Johnson looked at the menu signed by Jiro Ono, which was divided into three movements like a symphony. The first seven-chan sushi is the most traditional sushi, the middle seven-chan is seasonal sushi, and the last seven-chan returns to tradition but is new.

Looking forward, Ono soon came to Johnson and respected the distinguished guests from China's venue. He stood on the left with a serious expression. His eldest son stood on the right, and two assistants stood on both sides.

He swept his sharp eyes and nodded slightly, saying hello. Without saying a word, he started to pick up sushi, as if he had to convey all sincerity through food.

Johnson straightened his body, looked solemn, and he also paid the greatest respect. His eyes were fixed on the other party's hands, his fingers were slender and powerful, and his skin was smooth, not like an octogenarian at all.

The atmosphere became solemn, and the assistant immediately took the ingredients, and the son of Ono Jiro was responsible for cutting the fish, and the master took the hand to pinch the sushi. After the pinch, the assistant immediately ran to the front and whispered: "Please eat immediately, without any soy sauce."

The first sushi to be given on it is a crystal clear halibut. The fish is cut squarely and thickly, with clear texture, bright colors, upright and beautiful, and has a strange beauty. After eating it several times, Johnson understood that a large part of the thickness of the sashimi determines the taste.

How to cut different fish and where the thickness is to be cut is very particular, and it is best to be easy to chew and delicious. The island people evaluate delicious food to two meanings: one is easy to eat, and the other is that the thickness of the fish fillet can fully reflect the best taste of the raw materials.

Therefore, what they call knife skills is not the kind of show off that they can cut tofu into fine pieces for a thousand knives, but a kind of understanding of the ingredients. Only by anatomizing the ingredients and a dignified and generous aesthetic awareness can they create perfect sushi.

Looking at Ono's son who was not far away, he treated the ingredients slowly, and the knife was in a vertical direction with the fish body, cutting in with the blade, cutting straight back and downward. The cut fish fillet was not sent out to the right, and continued to cut it.

Experts look at the tricks. They seem simple. If you want to cut the fish smoothly, you do not use the strength of the wrist of the knife, but use the weight of the knife itself to cut it. Put your index finger gently on the base of the back of the knife and aim it at the fish to cut it naturally. The most important thing is to master the force.

Ono followed Johnson's gaze and nodded secretly. Unexpectedly, the seemingly young guest actually had a deep understanding of cooking and signaled Johnson to try the skills.

Johnson bowed slightly and picked up the first sushi, feeling a little excited. This is how many times you have read the report and comments, how many beautiful photos you have seen, and how many times you have thought about it, it is impossible to replace the slightest sense of expectation...

The flounder with a chewy texture, slightly sweet and aromatic taste is the first choice for white meat fish in summer. Especially when the carefully selected ingredients here are pure white fish, it means that the body is full of fat.

After killing in the morning and putting it until evening, the fish remains fresh. Because the too fresh flounder will be too flicked to affect the taste and cut into thinner slices. If it is left for a long time and the state is stable, it is perfect.

What surprised Johnson the most was the rice. The vinegar rice tasted very obvious, which was stronger than the vinegar taste of sushi that was familiar to the past.

Secondly, the rice is cooked hard and has less moisture. It is clearly divided into different grains when eaten in the mouth. It is also a completely different impression from the rice with full moisture and soft taste of sushi I have eaten in the past.

While chewing the teeth, the fish meat is solid and thick, soft and crisp, indifferent and elegant, with endless aftertaste. A touch of light soy sauce on the fish meat brings the whole sushi a salty enough, elegant and round, with a faint sweetness. The soy sauce must have been processed, what is inside?

There may be woodfish soup, sake, rice rind, etc., but it is very lightly applied to set off the fresh and sweetness of the fish, so it is not at all stolen.

"Is it tasty?"

A thought appeared in Johnson's mind and had eaten many master works. The first impression could not help but make the comment that delicious. But today, when facing the god of sushi, I felt at a loss?

It subverts the past impression of sushi, full of personality, and far more shocking than taste!

When Ono saw that Johnson was in the entrance, he immediately started to pinch the second sushi. The apprentice ran quickly and quickly placed the second sushi in front of him. This was the white and shiny ink squid.

As a seed, cut it in a simple and square manner. Applying a thin layer of soy sauce does not change its pure white color. There is no decorative effort made by other sushi chefs, such as carving flowers on squid meat or bouncing a black seaweed belt.

It was clean and appeared in front of me with nothing. Johnson picked it up and put it in his mouth. The squid meat was thick but soft, without any resistance to the teeth, and the taste was light and elegant, but the more I chewed it, the more I could feel the original sweet taste of the squid...

Suddenly I began to feel that the heavier vinegar rice made some sense, otherwise how could you notice its existence with two such light sushi in a row?

I remember that in the documentary, French chef Hobu Hung was most fond of this ink squid sushi, and once praised: To the extreme, it is pure.

Ono's face was expressionless. After confirming that the customer had finished eating the ink squid sushi, he continued to take out large pieces of fish from the wooden box. His son buried his head next to him and cut it. He cooperated with the flowing water, as if he was rigorous in military action. The apprentice ran quickly and delivered the sushi to his front, no more than five seconds before and after.

This is a cherry from Toyama in summer. Unlike the clean and elegant sushi in the first two sushi, the fish is shiny with oil and a portrayal of full fat. The color is yellow and white, with a bright red on the side, and a green skin on the side left a dazzling luster like a newly cast silver coin.

After being put into the mouth, the fish meat is extremely soft, the fat fragrance and sweetness gradually spread in the mouth, and the taste begins to become rich. The smell of rice vinegar begins to disappear and the rhythm gradually begins to rise.
Chapter completed!