Tom Ford started every collab with a fellow creative over lunch. He said…
“If I can’t enjoy someone’s company over lunch then I certainly can’t work with them.”
In the interest of following the course, I’ll begin…
I typically opt for sushi. One of my favorite foods. It’s quick, and light. The restaurant ambiance is usually quiet and efficient.
This fatty Japanese delishness is called Buri aka Hamachi.
Buri and hamachi: same fish, totally different vibes.
It’s the Japanese yellowtail or amberjack, but the name changes depending on its age—kind of like how we call baby cows veal and full-grown ones beef. (Because apparently, we’re squeamish about eating baby anything.)
Hamachi is the young one—about a year or two old, roughly a foot long, and almost always farmed so it’s harvested at peak deliciousness.
Buri? That’s the grown-up version. Think four years old, much bigger, and sometimes wild-caught instead of farmed.
And if you want the absolute best buri? Winter is your season. That’s when it’s at its fattiest, most flavorful, and basically living its best (last) life.
I don’t consider myself a connoisseur by any means. I just know delicious Sushi long before grabbing my chopsticks. FYI Sao Paulo (Liberdade Neighborhood) makes the best sushi I’ve tasted.
I’m Alexander, I’m the contingency plan.
I do one thing.
I work with men’s fashion and lifestyle brands who understand they have a communication problem.