“[One] chef at the Shilla Hotel in Seoul forever challenged my notion of sophistication in sushi. Chef Hyo-Ju Ahn specializes in making sushi portions that are perfectly sized to the mouth size of the individual guest. He believes that “the delicate lump of rice and fish morsel must be eaten in one single bite for optimum enjoyment. If you must split the morsel in two bites, already half the pleasure is gone.” When I dined at his restaurant, he looked at me for a moment, then said, “Your sushi must be exactly 247 grains of rice.” I did not count them, of course [LV: Why not!!?], but it was especially pleasant eating something sized specifically for me.”
from Essentials of Asian Cuisine by Corinne Trang
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