The Art of Sushi

Lovely presentation. Loved the use of color, the people were in black and white but the food was in color allowing it to shine and take the main focus.

I enjoyed that it was mostly about sushi and then included details on associated topics such as: ways fish are sourced, fish markets, rice, sake, knives (and technically swords, too, to cut the large tuna), wasabi, and culinary tools.

I liked the exploration of sushi in different settings; upscale, small sushiya with a Japanese chef with three Michelin stars, laidback but still stellar restaurant with sake pairings, homemade sushi, ‘cheap' sushi at an eatery with a conveyor belt, and a French chef with Michelin stars collaborating with a Japanese chef.

Apparently California rolls originated in Canada, that was a fun tidbit.