Sushi Chef Slicing Fish in Ibagué Rehearsal Room

Warm candlelight glows against the cool blue twilight filtering through high windows of a rehearsal room in Ibagué. A sushi chef stands at a long wooden table, his hands steady as he slices raw fish with a slender yanagi knife. The dry season air leaves the room dust-free, highlighting the grain of the worn wood and the sheen on the fish scales. Deep shadows pool in the corners, against the flickering orange light that illuminates the chef's focused expression and the gleaming steel of the blade. Stacks of practice mats rest against the wall, while the sharp edge of the knife catches a reflection of the flame. The scene ends on the precise line where the blade meets the flesh, a thin ribbon of pink and white.