Even the draped front door. The restaurant is very plain and functional. Setting are simple
There are about 12 seats around the preparation area
and a couple of tables.
There were a couple of small dishes before the sushi
Chef Yuji Matsuzaki came out
and immediately started slicing fish,
and butterflying prawns
laying it out on his work table
to construct the sushi.
followed by soup with silken tofu.
Calamari were scored
as were several other sushi to bring out their flavour. Some are wrapped in nori.
The last piece was O-Toro.
this is the fattest part of the tuna belly, the most delicate part it almost melts in the mouth and also, of course, is the most expensive pat of the fish. It was a beaut end to 12 very different sushi's. There was a green tea ice cream dessert
to end the meal. An extremely fine dinner for which booking is essential. Best by far is to sit at the chef's table on bar stools. If you like sushi Kakizaki compares well with the best you can get.
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