The Luxe Journal

How can merchants consistently provide their customers with the quantity and grades they want?   The answer is simple to explain but very hard to accomplish.  It's all in the inventory turnover.

Whether you are serving sushi or prefer sashimi as a standalone, the question asked most frequently is, “If I don’t want to drink sake, which wine should I serve with my sashimi?” The answer is, “That depends.”

There is no doubt in my mind – and my taste buds agree – sashimi is the world's most luxurious delicacy. While some consider it an appetizer, I think it makes an addictive main course. Fortunately, there seems to be an almost infinite variety of sushi to choose from, and sashimi's popularity has exploded, so I won’t be running out of sources for my addiction any time soon – especially since I now live in New York City.

While Beluga caviar is adored for whetting the appetite and Cristal champagne is a choice elixir to enliven the spirit, there is still no rival for the one delicacy that is quickly becoming the world’s most beloved food when it comes to nourishment, delicate taste, and happiness of mind. We are talking abou sashimi.

Michelin starred Chef Shimazaki of New York City’s Rosanjin uses this Bluefin Tuna Otoro in a gorgeous preparation that lets the fish shine-simply sliced and served on ice- it looks just like a jewel.