Food
Classic, no-fuss sushi at Matsumoto
April 1, 2016
Hours later, after the last piece has been consumed, it is the memory of the rice served at Sushi Matsumoto that lingers, how each oblong orb under its blanket of fish was consistently warm, pillowy and subtly seasoned. “With sushi, one should not only focus on the fish, the rice needs to be good as well,” head chef Matsumoto Mizuho explains. Head chef Matsumoto Mizuho focuses on serving classic nigiri and edomae sushi, one carefully crafted piece at a time. (Lee Sang-sub/The Korea Herald) Goo