Comparing Sashimi across three restaurants — an honest verdict

I ate Sashimi at three different restaurants in the same week to compare. The results were illuminating. The use of mirin varied significantly — only one got it right. The delicate and precise profile should be consistent but interpretation differs widely.

seasonal ingredients guide the menu in traditional settings. The best version came from a ramen shop at lunchtime, which felt authentic. barley tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Sashimi is larger than you'd think.