What's it like to eat at the world's best sushi bar?Earlier this year, in a piece for the Guardian, Anthony Bourdain revealed where he would like his final meal to be before leaving this earth for good—a small, underground sushi restaurant in Tokyo, Japan called Sukiyabashi Jiro. “I think I’d prefer to die like an old lion—to crawl away into the bushes where no one can see me draw my last breath,” Bourdain wrote. “But in this case, I’d crawl away to a seat in front of this beautiful hinoki wood sushi bar, where three-Michelin starred Jiro Ono would make me a 22- or 23-course omakase tasting menu.” Indeed, Bourdain’s love affair with Jiro—the famed, 90-year-old chef who served as the subject of the popular documentary Jiro Dreams of Sushi—has been well-documented over the years. On the chef’s now defunct Travel Channel series, No Reservations, Tony traveled to pray at the altar of Jiro, devouring the master’s fish with the utmost care and concentration.

Now, in an interview with Munchies on Thursday, the Parts Unknown host explains exactly what makes Jiro the undisputed GOAT of the sushi game—and it’s not all about the freshness of the fish. According to Bourdain, the chef literally crafts each piece of sushi to fit his customers’ mouths. “One of the things that Jiro does is that every fish he serves he serves it at a specific temperature. Like he leaves it out of the refrigerator and brings it to a particular point in its life—it’s not about the freshness, it’s at the perfect state at its decomposition that it’s served,” Bourdain says when asked to name his favorite culinary craftsmen. jiro dreams of sushi new yorker“His rice—the precision with which he picks that rice up and shapes it. youda sushi chef gioco online

He looks at you and examines the shape of your mouth and your left hand and right hand as he forms his nigiri. He exercises every day so that he can stand erect so that he won’t look pathetic.” While Jiro Ono is often credited with revolutionizing sushi—introducing modern storage techniques into the kitchen—Bourdain has similarly transformed the world of food-media. Once again, Bourdain lays out exactly what’s right and what’s wrong with the current state of culinary journalism, relating writing about food to writing about porn.jiro dreams of sushi oslo Visual media has opened things up in a really, really interesting way. jiro dreams of sushi download indowebsterI mean, it can make a restaurant now. jiro dreams of sushi kat

It’s made the playing field much more interesting but it’s also put pressure on a lot of people, clocking away at keyboards, underpaid in cubicles to generate hits. So, they’ve got to generate a certain amount of words every day and there’s only so much to be written about food. It’s a lot like writing about porn. It’s the same story over and over. So I think a lot of people are less scrupulous about calling bullshit. If there's one thing Bourdain has the market corned on, it's being scrupulous and calling bullshit.sushi redskap onlineJapanese Prime Minister Shinzo Abe welcomed President Barack Obama to Tokyo Wednesday by taking him to the greatest sushi restaurant in the world, the three Michelin star Sukiyabashi Jiro. The unassuming restaurant is located in the basement of an office building off a subway station and seats just 10 people at a time at a long bar. It is owned and operated by Jiro Ono, who turns 90 next year, who has been learning and perfecting the art of sushi since the age of nine, with Jiro’s eldest son, Yoshikazu Ono, pitching in.

Their restaurant was popularized by Anthony Bourdain’s television show No Reservations, and gained mythical status after the 2011 release David Gelb’s documentary film Jiro Dreams of Sushi. What makes this sushi so good? First off, the ingredients. Each morning Yoshikazu bikes to the Tsukiji fish market to select fish and seafood to his and his father’s exacting standards. In the film, the restaurant’s tuna dealer (they have a prefered vendor for each seafood variety) scoffs at an array of beautiful tuna, “People say there is good quality here today—there is nothing good here today.” Jiro has his own special rice vinegar for the sushi rice. “It has good body and is both mild and sharp,” the restaurant website explains. “Although its degree of vinegar is high, it does not have that pungent smell of vinegar. This is the perfect rice vinegar for sushi.” Next, there’s the technique. Jiro’s apprentices train for at least ten years, and don’t slice anything until they first learn how to hold the fish.

In the film, Jiro explains how he came to prepare the perfect octopus, saying his apprentices used to massage it for 30 minutes before cooking it. Now, it’s massaged for 45 minutes. The seaweed is hand-toasted over charcoals. Jiro or Yoshikazu hand-form each individual dish, applying just the right amount of soy sauce or salt to bring the seafood closer to perfection. Jiro has spent decades mastering the proper temperature to serve sushi. The rice is maintained at body temperature, while the toppings are kept different ideal temperatures for the specific preparation. The seafood itself could be marinated or aged for days depending on the specific fish to meet Jiro’s standards.While Obama and Abe were in the restaurant for 90 minutes, the average Jiro meal last little more than 20 minutes. Immediately after each bite-sized dish is consumed, the next is placed on the wiped-down plate. The sushi is eaten with your hands, and there’s no additional soy sauce or wasabi to apply.