Blu Koi / Chef's Mastery in Aging: The Relativity of Time, Meat, and Flavor.

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In the sushi world of Japan, there is a saying: "Freshness is everything." Therefore, when Chef Terry Lee from Blu Koi Japanese Cuisine served a series of aged sashimi, curiosity actually triumphed over appetite.
The first dish, "Tuna," features black tuna weighing less than 100 kilograms, with the tender, sinew-free belly meat aged for a week. It is paired with carefully selected, sweet sea urchin and seasoned with salt kelp instead of soy sauce. The belly of the tuna typically conveys a rich and fatty impression; however, the aged belly offers a unique dense and delicate texture, with a mellow and non-greasy flavor, reminiscent of aged high mountain tea—smooth and sweet. “Aged fish, through the passage of time, evokes images in your mind rather than just tasting fresh and delicious,” Terry Lee explained with a touch of sentiment.
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Magazine CoverTRAVELER Luxe 旅人誌
Discover Taiwan's Hidden GemsUncover Taiwan's coziest cafés, must-try local dishes, or secret spots — journé will take you to the stories behind the streets, guided by locals and shop owners.
checkRead on map to find the best spots nearby!
checkExplore highlights from 50+ top travel magazines, anytime, anywhere
Scan on your phone to open this article
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