The art of Hocho

Today we are going to introduce the art of Hocho(Japanese knife). Hocho is not simply a type of knives. Its world is much deeper than you think. Sushi craftsmen use several Hochos separately depending on the ingredients they are dealing with and the methods of cooking. When an experienced sushi craftsman uses Hochos, it’s so graceful that it is more than cooking. We have excellent sushi chefs in the kitchen, so we are going to show their art.

Squid

The decoration on the surface is called “Kazari-Giri”(meaning “decoration cutting” in Japanese.). Squids are firstly boiled slightly in order to make the meat harder and make it easier to make a decoration. The act of cutting is not only turning a big piece into smaller pieces, it is an art. Nowadays Kazari-Giri is popular because more people pay attention to how the food they eat look. However it used to be seen embarrassing among sushi chefs to make too much Kazari-Giri. This is because they used to believe (some still do) that the taste is the best thing they should care about, not the looks. So, showing one’s skill in making visually appealing sushi was seen something unprofessional.

Ark clam

You can see beautiful “Kazari-Giri” here too. After the decorating, the chef threw the meat on the cutting board. This is in order to tighten the meat up and make the texture more delightful.

Horse Mackerel

Horse Mackerel might not sound familiar, but it is really common fish in Japan. Did you notice the chef used two types of Hocho in the video? The bigger one was used to cut the meat into smaller pieces. The smaller one was used to make a decoration on the meat. This is how sushi craftsmen use Hochos separately.

Fatty tuna

Tuna is loved all over the world. Especially the fatty part of tuna is popular as a luxurious ingredient. Scoring on the surface is to make the meat more tender.

Broiling is a common cooking method in sushi, which makes fatty fish more amazing. Fatty tuna is often described that it melts in the mouth. This is because fat melts by the temperature of the mouth. Broiling is important because it melts fat before going into your mouth, which offers you more chances to enjoy the taste of fat.

The art of Hocho has been refined all the time with the history of sushi and it’s still being refined.

Our finest sushi chefs will show you modern Hocho art. Come and enjoy our sushi!