Sushi Blog — michelin star sushi chef

Tomoo Kimura shares a day in his life of being a Michelin star sushi chef.  Everything he uses from water to rice and fish are carefully selected and procures only best of the best.  The blissful moment comes when his customers smile after consuming what he serves.

When Masa, a 3 Michelin star sushi chef prepares fish, he uses every part of the fish including tails and bones.  Nothing goes in waste. The fileted portion turns into sashimi, the head is grilled, and bones, fins, and everything else are used to make soup. The celebrity chef's no-waste principle is attributed to his respect for the fish and its environment.