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  • only in Japan.

  • Welcome to Tokyo.

  • Sushi can be considered a national cuisine.

  • There's many varieties.

  • There's a high end in a low end.

  • There's high tech and in their supermarket, sushi.

  • All kinds of sushi in the shop Behind me is known for its originality, and it's known for its size as well or lack thereof.

  • Welcome to Tokyo.

  • OTA Ward, near Shinagawa and Takasago Sushi.

  • It's a family run restaurant that serves all kinds of sushi.

  • It's one of the few places in the city where you can get something like a California roll.

  • Their creative.

  • The head chef is Yuki, So Gaeta and his apprentice E same a girdle.

  • So get the Sun has been making sushi for over 30 years and has won acclaim for his creativity.

  • I started off with the regular piece of a kami one Margo Tuna sushi Beautiful.

  • Then I asked for micro sushi.

  • It requires a lot more work and a certain scale.

  • It's an eight piece new GT.

  • Sushi sat.

  • At first, he lays out the fish and Tom a goal.

  • They're very small, less than a millimetre thick.

  • Next, the rice one rice grain is too big, so may good.

  • Osan chops it up to make a smaller base, the piece of rice measuring to about 1/3 of a grain.

  • The rice is placed with fine chopsticks on a wooden sushi.

  • Gatorade, the Makoto on top.

  • Shaped and balanced.

  • It requires a lot of concentration to not just balance it, but make it look good and presentable.

  • The Tom ago is a little more complex.

  • It requires a micro role of naughty seaweed, the note he wrapped around very carefully to keep shape micro, we could, ah, looks to be the hardest.

  • No.

  • T is wrapped around the micro rice ball.

  • When balance, then shaped, one small to be co egg is set on top.

  • It's about half a millimeter insides smaller than he coulda just getting want.

  • Obiko egg out of the container is complicated.

  • Finally, a cucumber garnish on top.

  • The chef make sure that Trey is clean and presentable.

  • Here is the full scale version, and here is the micro sushi.

  • It actually looks alike, just shrunken down to a fraction of the size.

  • It could even be considered cute.

  • Certainly no one would make a meal of it right.

  • Makes you wonder why even such a thing exists.

  • Wow, This is a really big contrast.

  • You can see between the normal size sushi and the micro sushi.

  • And let's ask the chef why he came up with this idea.

  • And what's the deal with the sushi anyway?

  • No.

  • Most 100 angry.

  • My so its neighbor, the mother and son Jin and total your car fixed here?

  • Yes, I saw that movie today.

  • No work Sundays now, Skeeter.

  • I gots.

  • I saw Oh, Yoko san.

  • He screws them up on our skin that when I talked to this No, for the day and all.

  • You're on the moral Eunice, I So just on this guy, that's where they keep you in my while.

  • On a straight, That's all, huh?

  • And we'll do that.

  • Take sticky like Oh, Yoko summoned me.

  • I must know it's good.

  • I'm going to be with eyes.

  • This actually on the menu.

  • I did so seem him again.

  • I wanna know.

  • Hasn't meant Amytal kept Sunday.

  • I'm on money.

  • Only say so much tonight.

  • A kidney.

  • I think that's the third time I've always seen this one.

  • The second we'll cut the one off anymore.

  • It's sort of an appetizer a dish for kids who want to try it or just to entertain customers first.

  • Let's try the ma.

  • Grow this to be the best way to eat it.

  • Really good part of a mommy.

  • Now let's try the micro like Is there any flavor eating micros?

  • Is she really challenges your chopstick skills?

  • So the question is, does micro kami have any taste at all?

  • That's Margo.

  • It's just a very slight taste of Mago.

  • It might be because I actually ate Mongo right before it gives it away, but very, very interesting.

  • A normal piece of sweet Tom ago.

  • Exoo.

  • She looks massive.

  • Now it's a micro sized brother.

  • It's very accurate and looks like a model of it.

  • Micro.

  • We could eyes.

  • My favorite one egg is all it takes to give it color and flavor.

  • I think it just stuck on the chopstick.

  • I'm not holding it all just stuck on there.

  • Don't get me started with the salmon.

  • It's certainly 100 times smaller when put to the original size.

  • Besides Microsoft, she so get the sun's creativity, takes him to the flower and plant world.

  • Sushi made with the code and squid looks like a hydrangea, the cucumber, giving it a nice green accent.

  • This one.

  • You can see that you could have a go on top, but when you look down on it, it's a cherry blossom of fish.

  • This coulda won't last long.

  • It was at the bottom of my stomach minutes after it was made.

  • I really love sushi and so get the sun made me one final set.

  • She is Japan's original street food, made fast to be eaten fast.

  • It should be fun and colorful and a Takasago sushi.

  • It's all that and delicious, too.

  • If you liked it, hit that subscribe button and check out another one of our shows.

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only in Japan.

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B1 sushi micro rice kami coulda chef

Micro Sushi Experience | Tokyo's Smallest Meal ★ ONLY in JAPAN

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    林宜悉 posted on 2020/03/23
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