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Sushi Chef Aoki Toshikatsu: At the Crossroads of Tradition and Innovation

  • Sushi Chef Aoki Toshikatsu: At the Crossroads of Tradition and Innovation
  • Sushi Aoki showcases four different cuts of bluefin tuna. Above, from left, are two cuts of fatty toro: the marbled shimofuri and jabara, or “snake’s belly.” Below are medium-fatty chūtoro (left) and lean akami marinated in soy sauce.

    Sushi Aoki showcases four different cuts of bluefin tuna. Above, from left, are two cuts of fatty toro: the marbled shimofuri and jabara, or “snake’s belly.” Below are medium-fatty chūtoro (left) and lean akami marinated in soy sauce.

  • Aoki picks out fresh fish at the Tsukiji fish market, as he does every morning.

    Aoki picks out fresh fish at the Tsukiji fish market, as he does every morning.

  • Sushi Chef Aoki Toshikatsu: At the Crossroads of Tradition and Innovation
  • Front row, from left:  Jabara toro and hamaguri clam.Back row, from left: Kohada (gizzard shad), kuruma ebi (Japanese tiger shrimp), and soy-marinated akami.

    Front row, from left:  Jabara toro and hamaguri clam.Back row, from left: Kohada (gizzard shad), kuruma ebi (Japanese tiger shrimp), and soy-marinated akami.

  • From left: Shimofuri toro, hoshi-garei (five-spot flounder), aoyagi (round clam), simmered tako (octopus), and steamed awabi (abalone).

    From left: Shimofuri toro, hoshi-garei (five-spot flounder), aoyagi (round clam), simmered tako (octopus), and steamed awabi (abalone).

  • Sushi Chef Aoki Toshikatsu: At the Crossroads of Tradition and Innovation

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