Kynoto is one of the smallest sushi restaurant in Barcelona; it has only 5 tables. During my period as sushi-chef in this restaurant I gave particular and personal attention to the clients. The acquired product quantity (therefore the waste) mirrored on the quality of the served food. Cleaning fish is one of my favorite moments from preparation. Is very important not to produce any blood drop, be very hygenic and precise because we can't allow ourselves to waste animals life. The tastier pieces goes for the sashimi slices and the rest is for the rolls. Itadaki mas, enjoy your meal in Japanese, means exactly what I mentioned above: thank you animals to die for us.
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