For those who may already know this, we apologize for mentioning something you already know, but how the chef manages the fish is so critical.
Our chefs have decades of experience with cutting the fish at the right angles to ensure the best of flavor comes out. Certain fish require a cut that preserves how lean and clean the resulting taste will be. Other fish require a deft cut that brings both lean and fatty portions of the fish, yielding a deep flavor experience.
Against the grain, with the grain, what direction, how the skin integrates, are just a number of factors that our chefs take into account with the creation of every dish.
Also, the quality of the tools is important. Just take a look at Aoki-san’s primary cutting knife, when you visit, ask to see the engravings on his tools, they are beautiful.