Tomysushi

04/07/2026

Every exceptional piece of sushi begins with a perfect cut.
Slicing is more than dividing a loin. It’s about reading the grain, respecting the muscle, and finding the angle that preserves texture, shine, and mouthfeel.

One knife.

One movement.

No wasted motion.

Precision is invisible…

dream 💤

Working hard for it ❌⭕️❌⭕️
Find me on → tomysushi.gronda.com

29/06/2026

Albacore tuna roe, cured to perfection.💥

Inspired by the Italian tradition of bottarga and guided by Japanese preservation techniques, these roe sacs are slowly cured with sea salt, sugar, and red rice vinegar.

Time does the rest ⚙️

As the cure progresses, the texture becomes firmer, the flavor more concentrated, and the umami deeper with every passing day.

An Italo-Japanese fusion where two culinary cultures meet in a single ingredient.
Simple techniques.
Patient craftsmanship.
Pure umami.
The complete process is available on → tomysushi.gronda.com

20/06/2026

5 Days of Transformation 🔥🐟

A whole bonito, carefully broken down and cured with salt, sugar, and red rice vinegar.

Then comes the hardest ingredient: time.

After 5 days of drying in the refrigerator, the texture becomes firmer, the flavor more concentrated, and the umami deeper than ever.

From fresh fish to a beautifully cured delicacy, ready to be sliced and transformed into something extraordinary. ✨🔪

Salt.
Time.
Precision.
Working hard for it ❌⭕️❌⭕️

The complete recipe is available on Gronda 🤗
tomysushi.gronda.com

15/06/2026

120kg of . Infinite lessons. 🔥

Private training with sushi professionals on the art of tuna cutting.

Breaking down a giant fish is not only strength, it’s anatomy, precision, and teamwork. 🐟🔪

The knife does the cutting.
Experience guides the hand.
Working hard for it ❌⭕️❌⭕️

Find me on → tomysushi.gronda.com

13/06/2026

THE CUT MAKES THE DIFFERENCE 🔥🔪🐟

Tuna. Salmon. Hamachi.

Behind every great sushi experience, there is a great cut.

Years of working with premium fish have taught me that quality doesn’t end with sourcing. It continues with technique, precision, and respect for every muscle and fiber.

That’s why I’m opening my new project: specialized fish butchery for sushi events.

✔️ Personally selected fish
✔️ Premium tuna, salmon & hamachi
✔️ Professional breakdown and portioning on site
✔️ Consistent, high-level cuts for your sushi team

You focus on the guests.
I’ll take care of the fish.

From whole fish to perfect slices. 🔥🍣

DM for collaborations and events.
Find me on → tomysushi.gronda.com

10/06/2026

Charcoal-Grilled Smoked Bonito fish 🐟

Our begins its journey with a delicate cold smoke of rosemary, sage, and charcoal, gently infusing aroma while preserving the fish’s pristine texture.

Find the recipe on → tomysushi.gronda.com

07/06/2026

250kg collar breakdown 🔥🔪

Home to the legendary , the prized , and a collection of incredible muscles rarely seen outside professional kitchens. ✨🐟

Every cut tells a different story.
Every fiber holds a different texture.

From giant tuna to sushi treasure 🍣⚡

Find me on → tomysushi.gronda.com

02/06/2026

A 7-day transformation ❌⭕️❌⭕️
Where Italian bottarga meets Japanese preservation craftsmanship 🇮🇹🤝🇯🇵

Time, salt, and technique turning simplicity into pure umami ✨

Find the complete recipe on → tomysushi.gronda.com

30/05/2026

27/05/2026

6kg perfect gliding in like a silver blade 🌊✨
Silky texture, deep color, unreal flavor 🔥🍣

From wild ocean energy to pure dream 💤⚡

Catch the flavor journey on → influence 🎥🎣 quality 💥