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Edomae Nigiri at a Ten-Seat Counter
$7,600.00
Jirō Ono
Japanese chef whose life's work is edomae sushi: rice, cure and cut, refined across decades of standing at the counter.
Private Chefs
ID verified
263
Followers
71
Completed
60h
Replies in
14
Repeat guests
About Jirō Ono
Sushi is repetition. The rice is judged by temperature and season, the fish by what it needs rather than what I want from it, and the cut by the piece it will become. I have spent my working life at the counter, shaping nigiri one at a time and handing it across so it is eaten at its best. I train apprentices the same way I was trained: slowly, by hand, without shortcuts. The work is never finished.
Specialties
Edomae sushinigiri techniquerice seasoning and temperaturefish selection and curingcounter service
Languages
Japanese
Experiences
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Exclusive
2 left
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