Kikuo Shimizu

 

Kikuo Shimizu began making sushi at the age of 16, and has been forming nigiri by hand ever since—for some 56 years. After an early career under the watchful eye of the legendary “Emperor of Sushi” Shigezo Fujimoto, who taught Shimizu the techniques of making authentic Edomae sushi, and about the soul and beauty of the culinary art, Shimizu opened his own restaurant at the age 32. Shunning media attention, he has attained fame as a Tokyo traditionalist. Until this book, the only way to experience his individually crafted Tokyo-style sushi was to try to get a reservation at Kikuyoshi, his nine-seat counter in Akasaka.

Books by this author