86 year old Jiro Ono is the chef and owner of Tokyo restaurant, Sukiyabashi Jiro. Meals at this 3-star Michelin restaurant consist of 21 courses, cost $380 per person and take only 19 minutes to eat but patrons say it’s the best sushi in the world.
Karei (flatfish)
Hirame (fluke)
Sumi-ika (cuttlefish)
Buri (Japanese amberjack)
Akami (top loin of Bluefin tuna)
Chu-toro ( medium fatty tuna)
Oo – toro (fatty tuna)
Kohada (gizzard shad)
Mushi awabi (steamed abalone)
Aji (horse mackerel)
Akagai (ark shell clam)
Sayori (halfbeak)
Kuruma-ebi (Japanese imperial prawn)
Katsuo (skipjack tuna)
Hamaguri (clam)
Saba (blue mackerel)
Uni (sea urchin)
Kobashira (mactra clam)
Ikura (salmon roe)
Anago (salt water eel)
Tamago (sweet egg omelette)
Melon
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