AMONG THE SUSHI ELITE

UNEXPECTED DELIGHTS AWAIT DINERS AT JAPANESE EATERY

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go-to drink in Japan. But in reality, neither of us knew what on earth we were going to order. We figured it'd be best to start with some drinks, and my eyes were immediately drawn to the beers on the menu.

But Mr Australia couldn’t help but push the boat out a little further, asking the waitress: "What's this plum wine here?"

“No, no, no,” she chuckled. “That's for ladies.”

So I went for a bottle of Kirin Ichiban lager and my brother settled for The Draft, from Orion Brewery. They were both excellent, and at 5% ABV, gave us a little bit of confidence ahead of the gastronomic journey we were about to depart on.

But you're here to find out about the sushi, so let’s get stuck in. Just to preface this, if you're expecting a poetic write-up on the distinct flavours of absolutely everything I tried, talking about how short-grain rice is better than long-grain rice, and a detailed description of the tides of the Japanese seas and how it affects fish, you may be disappointed.