Kohada at Sushi Yoshizumi. No surprise that Yoshizumi-san is excellent at executing some of the most 'classic' neta like kohada. Where the strong shari can be a counterbalance of acid to cut through the taste of richer, fattier fish, it also can provide a complementary counterpoint to the salt and vinegar in sujime. Something like an amplifying effect, if that makes sense. This slicing presentation is simple, sleek and classic. Almost like the Maserati of kohada cuts.