There are many sushi restaurants in Japan that could lay claim to the title of the country’s best – Sukiyabashi Jiro or Sushi Saito, both in Tokyo, spring to mind – but head south to Kokura and you’ll find another contender, one where less is most definitely not more.
At the coastal town’s Tenzushi restaurant, chef Isao Amano is offering diners a wholly different sushi experience from the Edomae-style (raw fish and vingered rice). There Amano serves a kyushu-style of sushi, which uses rice wine instead of vinegar, adding layers of flavour with additional toppings and even grilling and roasting certain ingredients.
As you can see from the video below from Simon and Martina, this means each bite is filled with an array of flavours, a world away from the clean simplicity of Edomae. Amano also starts each omakase (meaning ‘chef’s choice’) meal with toro, or fatty tuna, which is usually reserved for the final dish.
Take a look below.