What is authentic Japanese sushi?
There are several reasons for that and of course there is a difference between the fish used in Europe and Japan although there are from the same species. The environment and what the fish eat affects the taste and age of the fish.
Sushi chef’s knowledge of fish and the way the specific fish should be filleted and cut to Nigri or sushi rolls are essential for the taste experience and the final presentation.
The quality of the dining experience depends on how experienced the sushi chef is therefore, you may also find that if you visit the same restaurant two days in a row then sushi taste different depending who is working that day.
As a Japanese-trained sushi chef I have learned that no matter what kind of fish you use for sushi the food you serve to the customer must always be the same no matter what day of the week, the customer visits the restaurant.
Please read more about the exclusive Japanese pop-up sushi dinner
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.