Sashimi Galore: 10. あじ Aji (Jack Mackerel) @ すきやばし次郎 Sukiyabashi Jiro Honten, Tokyo. Aji is the first fish that Jiro san immediately prepares when all the fish arrive from Tsukiji, and it is super important to preserve all the freshness of aji by refrigerating them after removing all the innards and washing them in ice water to prevent bad odor. But besides the difference in neta quality reflecting the impact of preparation, the cutting of the fish was what impressed everytime. The skin attached did not feel like it existed but you could taste the skin and fish oil underneath. The flesh part folds into the shari all around, very soft yet "meaty", very different style compared to Kanesaka-school which had more "crunch" and of course Sho which was sliced much thinner, and truly delectable. by little_meg_siu