Preparing Sashimi in Fukuoka
A cramped Fukuoka izakaya kitchen glows under harsh fluorescent tubes, reflecting off stainless steel prep tables and stacks of ceramic bowls. A chef in a white uniform and blue apron works rapidly, his hands moving with practiced speed as he slices fresh sashimi. Behind him, the warm amber light of the dining area spills into the workspace, illuminating hanging noren curtains and a small digital clock ticking past eight. On a nearby shelf, a blue plastic mug sits beside a stack of woven bamboo mats, their textures against the slick metal surfaces.
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