I would like to think of this as me inspiring the youth of today to go out and live life.
So yesterday I had another orgasm of Japanese foo... tempura udon and a some pretty good sushi. The horse mackerel and scallops were the best. The rice on the unagi wasn't formed very well which was disappointing and the toro wasn't worth the markup. What's funny is after I read "The Story of Sushi" I said I'd try to pay more attention to the way sushi chefs work. While I was too busy reading and eating yesterday to watch the prep I did notice what he said about the the chefs making smaller rice balls for different customers and if there is a big guy eating lunch (HELLO) give him a little more rice etc. That was kinda neat I think.