In Matsuyama, sushi more than worth the pilgrimage
When chef Koji Takahira took over Kurumasushi from his father, he also transitioned to serving Edomae-style "nigiri" sushi — a move that has paid dividends.
Chef Koji Takahira has successfully led Kurumasushi into a new era by adopting Edomae-style nigiri sushi. This culinary shift, following his father's legacy, has proven to be a significant success for the establishment. The meticulous preparation and traditional techniques of Edomae sushi are now the hallmark of the restaurant's offerings. This dedication to a specific style has garnered attention and appreciation from diners.
The adoption of Edomae-style sushi highlights a successful preservation and evolution of traditional culinary arts, attracting discerning patrons.
📌 Kaynak
Bu özet Japan Times (JP) kaynağından otomatik derlenmiştir. Tamamı için orijinal habere gidin.
Orijinal haberi oku →