鮨食べる人 アメリカ人

Tsumami at Yorozu included hotaru ika aged over a week in its own guts, 17-day aged mirugai (🤯), sawara aged in sake-kasu for more than 3 weeks, and aori ika that had been rested in salt and ginger. The textures were incredibly soft, but there were no "off" or "funky" flavors.
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Heck, even the slice of young potato had been aged over a few weeks so that it was pleasantly crunchy and soft, like a prototype salt-and-vinegar potato chip. Less

Maguro at Yorozu was not aged heavily, perhaps a reflection of Shirayama-san's personal tastes, or simply because that was the best flavor for this particular fish. It was served early in the meal while the shari was still almost hot and the vinegar flavor was strongest. Some sushiya get hype for that maguro/hot-sour shari pairing so good to know that is the style here.
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Note the "flared" cut on the chutoro (left picture). This is a high-skill cut (also referred to as "double slicing") that is favored by some sushiya that emphasize their maguro, most famously Araki-san and his disciples. I personally love this slicing style as it has an almost architectural quality to it. Less