Just for you
Excerpt from The Zen of Fish by Trevor Corson:
“You also need to be able to adjust your nigiri, depending on the customer and the situation,” Tetsu went on. The sushi chef’s job wasn’t simply to make sushi. A good chef had to make snap judgments about every customer who sat at his sushi bar.’
“Maybe they want a quick lunch,” Tetsu said. “If so, you make them nice, fat nigiri with more rice. If they’re here for a leisure dinner, you only want to put a slim little pack of rice under each piece of fish – and even less if they’re drinking sake. You learn to tell by watching their faces if they’ve come to drink or to eat.”
“And, of course, for a man, you usually make the nigiri a little bigger, and for a woman, a little smaller. But it’s different in every case. Look, if a big, fat guy sits down at the sushi bar, you figure he likes carbohydrates, right? So you make his nigiri with more rice. But you also have to figure out what kind of mood they’re in, and what’s their purpose in coming to the sushi bar that day.”
That’s the beauty of a sushi bar. You’re sitting right there in front of the chef. He can read your mood, gauge your interests, and adjust the sushi accordingly. Of course you can talk to the chef, tell him what you’d like, ask for a little of this or that…
It’s all made just for you.