From the LA Times:
Reporting from Tokyo — The single best thing I ate during a recent trip to Tokyo was a 54-day-old piece of swordfish the color of a smoggy L.A. sunset. It was the final course of an exceptional omakase dinner at Kimura, Koji Kimura’s two-Michelin star, eight-seat restaurant, that consisted mostly of aged fish.
Most sushi connoisseurs prize a pristine surf clam still wriggling when it hits the counter or a sweet shrimp dancing on the plate. There are different levels of freshness when it comes to sushi, including flash-frozen fish that is defrosted before service, and the stuff picked out at the market that morning. But fish that has been sitting in the fridge for weeks before service, that’s a hard sell for most Americans…