In addition to spicy rolls, you might want to watch for anything fried whether it’s tempura rolls or deep-fried sushi. Eel and seared salmon nigiri are also high in calory. In my case, I’m on a sodium diet. I bathe my sushi in a pool of soy sauce since I’m a soy sauce junky. This huge sodium intake makes me thirsty and I usually end up having five cups of tea before I quit. It’s the tea that makes me full, not sushi.

Conveyor-belt sushi or “Kaiten” sushi joints started to popup everywhere in Japan back in the 70s. The business model was created in 1958, but the Kaiten sushi did not become popular until it was introduced at Japan Expo in Osaka in 1970. Although 100 yen sushi appealed to many, this didn’t threaten the profession of real sushi chefs. People know that real sushi needs to be made and served by a professional sushi chef. The art of presentation and culinary skills can only be experienced when sushi is served by a sushi chef who in general has years of experience. Whatever served on a plate by anyone who has 30 year of experience like chef Yamada should be the work of culinary art.

Any skill becomes an art when it perfected. Hiro Terada’s chopping skill is a form of art. The way he transforms a piece of vegatable to million pieces is just mesmerizing. I wonder if he chef is in a meditative state when it slices vegetables. He truly earns his living.