You could argue what the sushi chefs do at Kurosugi isn’t much — or perhaps that it is just enough. Of course, that statement is as wide of the mark as it is correct. Witness the delicate pattern of cuts scored into the shiny skin of a squid right before it’s placed atop a rice parcel or the way the rice is sculpted into small beds ready to ferry the fish forth — there is a restrained sensitivity at work. A word on the rice: Kurosugi moved into a new office tower within Kintashinchi during the summer and in putting down new roots it has started using a different kind of sushi rice, this one flavored with akazu (red vinegar made from sake lees). The result is a reddish rice that is ever so slightly sweet.
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