Welcome to Tokyo.

Sushi can be considered a national cuisine.

There's many varieties.

There's a high end in a low end.

There's high tech and in their supermarket, sushi.

All kinds of sushi in the shop Behind me is known for its originality, and it's known for its size as well or lack thereof.

Welcome to Tokyo.

OTA Ward, near Shinagawa and Takasago Sushi.

It's a family run restaurant that serves all kinds of sushi.

It's one of the few places in the city where you can get something like a California roll.

Their creative.

The head chef is Yuki, So Gaeta and his apprentice E same a girdle.

So get the Sun has been making sushi for over 30 years and has won acclaim for his creativity.

I started off with the regular piece of a kami one Margo Tuna sushi Beautiful.

Then I asked for micro sushi.

It requires a lot more work and a certain scale.

It's an eight piece new GT.

Sushi sat.

At first, he lays out the fish and Tom a goal.

They're very small, less than a millimetre thick.

Next, the rice one rice grain is too big, so may good.

Osan chops it up to make a smaller base, the piece of rice measuring to about 1/3 of a grain.

The rice is placed with fine chopsticks on a wooden sushi.

Gatorade, the Makoto on top.

Shaped and balanced.

It requires a lot of concentration to not just balance it, but make it look good and presentable.

The Tom ago is a little more complex.

It requires a micro role of naughty seaweed, the note he wrapped around very carefully to keep shape micro, we could, ah, looks to be the hardest.

No.

T is wrapped around the micro rice ball.

When balance, then shaped, one small to be co egg is set on top.

It's about half a millimeter insides smaller than he coulda just getting want.

Obiko egg out of the container is complicated.

Finally, a cucumber garnish on top.

The chef make sure that Trey is clean and presentable.

Here is the full scale version, and here is the micro sushi.

It actually looks alike, just shrunken down to a fraction of the size.

It could even be considered cute.

Certainly no one would make a meal of it right.

Makes you wonder why even such a thing exists.

Wow, This is a really big contrast.

You can see between the normal size sushi and the micro sushi.

And let's ask the chef why he came up with this idea.

And what's the deal with the sushi anyway?

No.

Most 100 angry.

My so its neighbor, the mother and son Jin and total your car fixed here?

Yes, I saw that movie today.

No work Sundays now, Skeeter.

I gots.

I saw Oh, Yoko san.

He screws them up on our skin that when I talked to this No, for the day and all.

You're on the moral Eunice, I So just on this guy, that's where they keep you in my while.

On a straight, That's all, huh?

And we'll do that.

Take sticky like Oh, Yoko summoned me.

I must know it's good.

I'm going to be with eyes.

This actually on the menu.

I did so seem him again.

I wanna know.

Hasn't meant Amytal kept Sunday.

I'm on money.

Only say so much tonight.

A kidney.

I think that's the third time I've always seen this one.

The second we'll cut the one off anymore.

It's sort of an appetizer a dish for kids who want to try it or just to entertain customers first.

Let's try the ma.

Grow this to be the best way to eat it.

Really good part of a mommy.

Now let's try the micro like Is there any flavor eating micros?

Is she really challenges your chopstick skills?

So the question is, does micro kami have any taste at all?

That's Margo.

It's just a very slight taste of Mago.

It might be because I actually ate Mongo right before it gives it away, but very, very interesting.

A normal piece of sweet Tom ago.

Exoo.

She looks massive.

Now it's a micro sized brother.

It's very accurate and looks like a model of it.

Micro.

We could eyes.

My favorite one egg is all it takes to give it color and flavor.

I think it just stuck on the chopstick.

I'm not holding it all just stuck on there.

Don't get me started with the salmon.

It's certainly 100 times smaller when put to the original size.

Besides Microsoft, she so get the sun's creativity, takes him to the flower and plant world.

Sushi made with the code and squid looks like a hydrangea, the cucumber, giving it a nice green accent.

This one.

You can see that you could have a go on top, but when you look down on it, it's a cherry blossom of fish.

This coulda won't last long.

It was at the bottom of my stomach minutes after it was made.

I really love sushi and so get the sun made me one final set.

She is Japan's original street food, made fast to be eaten fast.

It should be fun and colorful and a Takasago sushi.

It's all that and delicious, too.

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