Acquired taste

摘要

With three Michelin stars to his name, Master Hachiro Mizutani is one of the world's finest sushi chefs. He is as confident of the future of Japanese cuisine as he is at manipulating the morsels of mackerel, flounder and tuna perched on rice which draw a steady flow of devotees to his restaurant in Tokyo's Ginza district. Young Japanese may be eating more Western food, he says, but they always return to healthier home fare as they get older. Likewise, foreigners start with ersatz conveyor-belt sushi outside Japan, but soon hunger for the real thing-Tokyo's genius take on fast food.