We use cookies on this site to enhance your user experience.
High end Sushi Arai has two counters. The side counters is manned (or in this case womanned) by the head apprentice of the head chef. You get the same fish, same preparation and shari, but obviously a different nigiri forming personality. Mei Kogo is one of the very few female sushi chefs in a high end shushiya in Japan. This is because of this absurd myth that females have not the correct body temperature for forming the nigiri. Not only did she manage to become the head apprentice but she will soon be headlining her own sushi restaurant in Ginza. Apparently there are more than 1200 sushi restaurants in Ginza, so competition is fierce.
Based on this meal I am sure she is going to be successful. She has a flawless technique and a gently touch when forming the nigiris. Her shari changes during the meal as the oilier fishes get served the shari has less acidity. A very balanced combination. Good luck to her.
8 / 10
