31-10-2017
Massimo Bottura, chef at Osteria Francescana in Modena; Japanese food writer Matsushiro Yamamoto and Jiro Ono, patron chef at Sukiyabashi Jiro in Tokyo. They’ll take part in "Tradition and development" a talk and cooking session that will take place in Nobeoka, in south Japan, at lunchtime on Friday 4th November. An unprecedented event on which we will report
Only a few days to go until one of the most intense experiences for Massimo Bottura. The chef from Osteria Francescana was invited on the 4th November to Nobeoka, south Japan, for a talk and cook session with legendary Jiro Ono. Ninety-two years and a few days old, at the helm of Sukiyabashi Jiro in Tokyo since 1965, Jiro is a world sushi icon, not only because of documentary “Jiro dreams of Sushi” which amplified the myth (you can find David Gelb’s film on Vimeo). Nor because of Obama’s ecstatic declarations or because Anthony Bourdain announced he wanted to eat his last meal here, next to the underground stop in Ginza. «What makes a master of him», says Massimo Bottura, «is the incredible precision he uses with rice. A light acidity wraps the palate and prolongs the salivation in a perfect balance of flavours. There’s no need for more soy sauce apart from the one he already brushed. And wasabi is a sparkle that gives a memorable final kick to a sushi beyond-perfection».
Jiro Ono, born in 1925
Massimo Bottura at Jiro’s, on the 20th July 2017. He writes on Instagram: "On my own in the temple of sushi. A mystic experience". In the picture, Yoshikazu Ono, son and designated heir of Sukiyabashi Jiro
Translated into English by Slawka G. Scarso
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt