Lots of places have nigiri sushi, but the raw fish in Chef Ah Ji's tastes especially savory and has a full-bodied texture. This is because, however much fish he carves, the one thing he never cuts is corners-from bleeding and gutting the fish to temperature control and display.
同樣是握壽司，阿吉師刀下的生魚片之所以吃起來既「甘甜」又「彈牙」，原因是他從放血、解剖到控溫、擺放，每個步驟都絕不含糊。