In a certain place, there was a foreign sushi chef.
One day he went to explore Toyosu and Tsukiji. It's been a long time since he came to Japan, but he went to find out the starting point of sushi.
He was a professional sushi chef.
After reading sushi manga, he became a sushi apprentice at Tsukiji at the age of 16 and at 12 when he fell in love with sushi. At the age of 35, I debuted at a local sushi restaurant in England and provided excellent sushi.
He left a word.
"For tuna, I recommend eating Chu-toro,medium fatty tuna.Eggs should be eaten last, and white fish should be eaten first. My teacher taught me that. Gochandesu!"With one hand of his hospitality,he went to a sushi restaurant in Toyosu.
He met his teacher, thanked him and grabbed some delicious sushi at the landing.
What he gripped was a red snapper grip.
His master finally talked to him like this.
"Sushi chefs occurred to your revolutions and miracles forever.Never forget it."
They have unique talents and excellent life plans.
One day he went to explore Toyosu and Tsukiji. It's been a long time since he came to Japan, but he went to find out the starting point of sushi.
He was a professional sushi chef.
After reading sushi manga, he became a sushi apprentice at Tsukiji at the age of 16 and at 12 when he fell in love with sushi. At the age of 35, I debuted at a local sushi restaurant in England and provided excellent sushi.
He left a word.
"For tuna, I recommend eating Chu-toro,medium fatty tuna.Eggs should be eaten last, and white fish should be eaten first. My teacher taught me that. Gochandesu!"With one hand of his hospitality,he went to a sushi restaurant in Toyosu.
He met his teacher, thanked him and grabbed some delicious sushi at the landing.
What he gripped was a red snapper grip.
His master finally talked to him like this.
"Sushi chefs occurred to your revolutions and miracles forever.Never forget it."
They have unique talents and excellent life plans.
あるところに、外国の寿司職人がいました。
ある日彼は、豊洲や築地を散策しに、行きました。日本に来日するのは久しぶりでしたが、寿司の原点を探りに行きました。
彼は寿司職人のプロだったのです。
寿司漫画を読み漁り、寿司好きになった12歳、16歳で築地で寿司の見習いになり、35歳でイギリスの地元の寿司屋デビューして、優れた寿司を提供しました。
彼はある言葉を残しました。
「マグロは、中トロが良い。玉子は最後に食べ、白身魚は最初に食べた方がいい。師匠からそう教わりました。ごっちぁんです。」彼は師匠から教えていただいた恩を片手に、豊洲のある寿司屋さんに行きました。
師匠と会い、感謝の意を申し、踊り場で、美味しい寿司を握って上げました。
彼が握ってあげたのは、真鯛の握りでした。
師匠が最後に
「寿司職人は永遠に不滅であり、奇跡が起きる。決して忘れてはならぬ。」
彼らは類い稀ない才能の持ち主であり、優れた人生設計でした。