Jiro Ono, otherwise known as the world's best sushi chef, has penned a pocket-sized go to guide on how to eat sushi, along with his eldest son and sushi chef Yoshikazu Ono, entitled: Sushi: Jiro Gastronomy.
If you've always dreamt of a spot in his 10–seater Tokyo three-Michelin-starred sushi restaurant Sukiyabashi Jiro, or just to learn from the master himself, this should be the stylish book to finally satisfy.
Ono addresses the finer points of sushi eating from reminding us not to dip sushi rice into soy sauce to tackling the fingers or chopsticks debate and how to respect the sushi: "Gently lift it up so that it maintains its shape"; if using chopsticks, place them "parallel to the tray as if they are the shrine's carrying poles, and lift up the sushi by grasping it along its sides."
Ono goes on to describe the seasonal omakase tasting menu of the restaurant, as well as describing the dozens of types of seafood you might be served at a sushi restaurant and which season is the best for each, all supported with lush glossy photos.
And if you do manage to snag that seat, remember not to go doused in perfume or talk too loudly while dining.
Sushi: Jiro Gastronomy by Jiro Ono, Yoshikazu Ono and Masuhiro Yamamoto (Contributor) hits the shelves 11 October 2016, but can be pre-ordered through Amazon.
Here's a clip from the award-winning documentary: Jiro Dreams of Sushi:
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