Legit Jiro Lineage Sushi in Taiwan.
The head chef at Sushi An (鮨安) spent years training at Sukiyabashi Jiro (すきやばし次郎) Roppongi under Takashi Ono (Jiro’s second son). This is that strict, minimalist Jiro style, which means precision cuts, legendary technique, and perfectly seasoned shari. No fusion fluffy shit.
The whole lineup was pretty good, but honestly, absolute standouts for me were the Kohada (gizzard shad) and the Aji (horse mackerel).
by Whatasuck