“绿川寿司以其总厨绿川义辉先生命名,已经成为京城正宗日式寿司的代表。绿川先生是北京最早也最为著名的日料师傅之一,专注寿司制作几十年,其手法以及烹制技艺已经达到了一种本真、食归于心的境界。虽然说食材的鲜度是一家寿司店的生命线,但寿司师傅取材的部分、下刀的分寸、握的力度,都对寿司的口味有着至关重要的影响。照片中展现的是绿川先生几十年精心工作中的一个 ”Green Sichuan sushi is named after its chef, Mr. Yoshiaki Uehara, and has become the representative of authentic Japanese sushi in Beijing, one of the earliest and most famous Japanese masters in Beijing, specializing in sushi making for decades Techniques and cooking techniques have reached a real, heart-to-heart realm.Although the freshness of ingredients is the lifeblood of a sushi restaurant, but the sushi master drawing part, the next sense of the knife, hold the intensity, are The taste of sushi is of crucial importance. The photograph shows one of Mr. Greenhorn’s decades of meticulous work