Aged sushi: try a unique Japanese delicacy in London

Fresh fish is not necessarily the best, according to a master sushi-maker

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Aged sushi may sound like an innovation too far, but British diners will have the opportunity to explore this rediscovered art at a unique event bringing together the masters of three Japanese cuisines.

Kouji Kimura is the man responsible, and for one week only from 29 October he’ll be in residence at Yashin Ocean House in South Kensington. His two Michelin stars may offer some comfort to Londoners sceptical about eating uncooked fish that’s up to 60 days old.

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.