 Fine dining may have a tendency for skimping on portion sizes, but Tokyo sushi chef Hironori Ikeno has shrunken his craft to a whole new level of tiny. Mr Ikeno, who appears on a video by Reuters, has spent 13 years perfecting the art of scaling his sushi pieces down to a single grain of rice. The chef explains that his unusual art was born out of a joke with a customer, who he had once served a mini creation to, and which made him start to 'wonder' how tiny he could make it.  The miniature creations take five minutes to make, as opposed to just one minute per normal piece, and each weigh less than one gram. In the video, Mr Ikeno presents a plate of delicately sliced octopus, tamago, and a few cuts of otoro, some of which come saddled to the rice with a thin band of nori. He says, somewhat inexplicably, that he now serves his tiny delicacies only to 'children, couples and foreigners.'
According to one customer, they may look diminutive but the pieces still pack a lot of flavor: 'Each grain actually has quite a distinctive taste,' she explains in the video. Twitter responses have so far been less enamored. 'What is really the point of this?' asks one user. 'The size of sushi if we don't do a better job protecting #tuna populations' mused another. Mr Ikeno operates his restaurant in Toyko's Nohachi district.  DailyMail |
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