"I want the boat!" -- Peter Chambers at Sushi Tei

I love the thick and tender, bright pink-orange slice of salmon sashimi, cut to perfection. The balance in Japanese cuisine is impeccable -- a marriage between varied textures and temperatures, flavourful yet subtle. It never screams like the gargantuan English bangers and mash. Rather, it always appears simplistic, but is meticulously prepared to exacting standards of precision and style. It is sophistication without the pretense; it is artistic.