藤原ヒロシのインスタグラム(fujiwarahiroshi) - 12月28日 14時21分

#Repost @theworlds50best with @get_repost
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“Kimura-san opened his tiny sushiya 12 years ago in Tokyo’s Setagaya neighbourhood,” shares 50 Best TasteHunter Kat Odell (@kat_odell) when asked to reflect on her top dining experiences of 2018. “While he has become one of the city’s most respected sushi masters––acclaimed for his lengthy and experimental fish aging practices––when he initially opened, nobody came. And so he was faced with an excess of quickly-aging fish. But, this past-its-prime stash is what eventually inspired him to experiment with fish aging, and boosting umami via lengthy resting periods. Kimura-san says that the longest he has aged a piece of fish was 90 days. His showstopper is a 56-day-aged swordfish nigiri bite (pictured) that rivals the best toro I’ve ever had. Its flesh was more firm than chutoro, but just as buttery, with a profoundly rich umami flavor, almost akin to that found in dry aged beef.” #50BestTasteHunter #Tokyo #Japan #?? #finedining #foodblogger #sushi

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