As mentioned, Sushi Iwa is featured in my column in this month's Skyward, the inflight magazine of Japan Airlines. Here are a few more images that I took during my visits there earlier this spring.
Outstanding though the tsumami (appetizers) and nigiri (sushi) were/are, this post is not the usual still-life sequence of what I put in my mouth. Instead, I focused my camera on Chef Hisayoshi Iwa himself.
And most especially his hands – always in motion, slicing the fish, molding the shari (rice), pressing the neta (topping) into place, and then placing the finished nigiri on the platter in front of me.
Snapshots of the young sushi master in action.
