Word: sashimi
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...capital. There was the grill manned by chefs who wielded steak knives like samurai. And there was the fugu - the poisonous blowfish delicacy that can cost your life if prepared incorrectly, and which can cost you $50 or more when ordered at a restaurant. I braved the fugu sashimi, cut in silicon-thin slices. It did not, as I expected, taste like death; it tasted more like record corporate earnings...
...bring a Kyoto accent to the land of fish and chips. That means flying in speciality vegetables and Kyoto's soft water for the signature clear soup. He trawls from Iceland to Madagascar for fantastic fish. Grated Shizuoka wasabi - not that fake electric-green paste - accompanies the tsukuri, a sashimi course elaborately composed on handmade ceramics. Fragrant matsutake mushrooms evoke autumn, while Kobe beef melts in the mouth like foie gras. Dishes like sesame tofu are nods to Kyoto's Buddhist vegetarian cuisine. At the end comes the spiritual heart of the meal: rice, pickles and the best miso soup...
...abundant, from spaceshiplike manta rays to the venomous yet showy lionfish. And some of what swims underwater also pleases when it lands on your plate. Aussie chef Damian Barrett's menu features such treats as grilled Maldivian lobster, spicy mud crab and straight-out-of-the-water yellowfin tuna sashimi. If you're an adept fisherman, the chefs at the Cayenne Grill, one of three excellent restaurants, are happy to throw your catch on the barbie. Baros is locally owned, and its Maldivian-designed villas feature natural materials like stone, teak and coconut-thatched roofs. Water villas come with four...
...SoHo soba house Honmura An, raw shrimp “melted beneath the teeth with the lush generosity of milk chocolate.” She describes eating Sayori, an extremely rare sashimi, at Kurumazushi: “It was smooth and slick against my tongue, with a clear, transparent flavor and the taut crispness of a tart green apple.” Unfortunately, it wasn’t all soba and sushi during Reichl’s tenure at The Times...
...around 46,000 products from exquisite smoked salmon and marinated olives to fresh oysters. But it's the non-Western delights that are Great's real points of difference, with the store boasting very wide Japanese, Korean and kosher selections alongside the Italian, German or French fare. Choose your sashimi or sushi, get some kimchi on the side, and then head over to nearby Hong Kong Park for Asian alfresco dining...