Inflammatory Writ

Money. 

Money is what is stopping me. It is what is stopping everyone my age. 

“In traditional Japanese cuisine, there is a progression in how the dishes are served. Heavier favors are served later in the course. There is an ebb and flow to the menu. For 10 years Jiro pondered ways to incorporate this concept into his menu. Seven years ago he formed the structure of the tasting course which he serves today. It is like listening to music. Jiro’s sushi course is like a concerto. The meal is divided into three movements. Classic items like hirame, ika, aji, akami, and toro are presented in the first movement. The items in the second movement are fresh catches of the day. Hamaguri, shima-aji, ebi, sayori, tako. In the third movement, anago, kanpyo, saba, uni, kobashira, ikura, and tamagoyaki comprise the traditional finale.”

Christina Tosi; chef, owner, and founder of Momofuku Milk bar - Shot for Estee Lauder’s Estee Edit, 2014