This probably stems from my late 30’s fools hope of becoming a Japanese sushi chef. Creating dishes that are so simple yet beautiful brings a level of perfection this old newspaper journalist craves for every week.

Look at this beautiful fish. And the expert knife work here to cut it up. The deboning is a work of art.

Often times, top sushi restaurants freeze fish for days before being served to get the right taste out of them.

Yellowfin tuna are a sushi/sashimi favorite. I have yellowfin every time I go to a sushi place. And if you watch to the end, there’s very little waste.

These are expensive fish here. You gotta know what you’re doing to be trusted to cut it up, as these are often auctioned. The biggest fish market in the world is in Tokyo and those auctions can get nuts.

Again, the knife work is key. Always sharpen your knives.

Look at this big chonker! And look how delicious that tuna looks! Age that properly, bring it up to room temperature, serve with vinegar rice and marinated and it melts in your mouth.

And now we take a turn into sushi’s endgame. From the salty waters to your watering mouth. At least watch to see all the different creations put in front of the customers.

Watching people be so darn good and passionate at what they do is awesome. Makes me believe I can do better as a journalist, newspaper editor and maybe even in my personal life.

And here’s something from a English-speaking couple going to Sushi Saito and how it’s more than just a meal. The food is meant to make you feel strong enough to go on and make you feel great joy. I hope I can do that with my writing. Maybe you can do that in your life?

Now here’s Marco Pierre White talking to you with great passion while making the best tomato sauce, all while not getting a splash of red on his white shirt. He tells you what you need to know, what you should know and absolutely nothing else.