Edomae -Sushi Moriawase Bica do Sapato

My favourite sushi set in my menu at Bica do Sapato , always made with the best fish available ( this means that salmon is not used) .
In this one i used chutoro , akami , Tai , Aji , Hotate , Kansai style Unagi , Ikura Gunkan Maki , for the norimaki i used choped toro .
A good choice to who knows !!

Ken Kawasumi - Tokyo Sushi Academy

In one of my trips to Tokyo i had the pleasure of learning the techniques about sashimi and fish presentation with Kawasumi sensei , I had learned with him in a private class no more than 3 hours so much more than i had learned in 3 years in my country.
AMAZING!!

Arigatou gozaimashita !!

Tsukiji - Fish Market

The temple that all chef's and sushi chef's should go , its amazing its packed with fish from all over the world , so many species most of them still alive .
No smell of fish anywere , i saw and learned how true fish masters open big blue fin tunas , eals , etc..right in front of me .
Its crazy inside so much movement and action , it starts really early in the morning specially the tuna auction .
There's also food stores nearby and knife sellers.

Its a pitty that my country ( Portugal ) could have much more varieties of fish that we actually have, but we sell almost everything to our neighbours .

Sushi Dai - Tsukiji

My favourite sushi bar in Tokyo so far , in the biggest fish market in the world , the fish is so fresh , the waiting line to go inside it's huge but it is worth the wait .
The sushi chef's have a relaxed atitude with customers and they are very friendly and they also try very hard to do their best english aswell when speaking to western tourists .
Me and my wife always try the omakase menu about 3900 yen .
Its always a good experience to go to this small restaurant ( 9 seats only) after taking a look inside the market .