Shinichi Inoue trained in Japan as a sushi chef before he landed in Harlem, where he puts his all into each and every piece he serves his customers.
Daisuke Nakazawa took the skills he learned as an apprentice at Sukibayashi Jiro (of ‘Jiro Dream of Sushi’ fame) and opened the acclaimed NYC sushi spot, Sushi Nakazawa.
Inside the New Haven sushi restaurant where invasive species and foraged plants are what’s for dinner.
MUNCHIES heads to Austin to see where Chef Tyson Cole of Uchi’s career began and learn more about his approach to Japanese cuisine.
Welcome to Ushiwakamaru, a piece of Japan in Chelsea.
Sushi chef Satoshi Kiyokawa has become a staple in the LA sushi scene from behind the counter at his Beverly Hills restaurant, Go By Kiyokawa.
A look into how Toyoung, born in Japan and raised in Korea, expresses herself through pottery and gimbap, a Korean staple consisting of seaweed, rice, and other savory fillings.
Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don’t get to see too often. In addition to his life on TV, Chef Morimoto is a successful restaurateur.
We’re back with another season of The Sushi Chef, a show profiling the personalities behind the incredible fish found in the best sushi restaurants from coast to coast.
From deep-fried crab and shrimp rolls to a live Norteño band to cream cheese everything, LA’s Culichi Town is definitely not your typical sushi restaurant.
Meet Miki Izumisawa, the sushi chef who is pushing the boundaries of traditional sushi with nature-inspired fusion dishes, and doing it with an all-female staff.
The diverse backgrounds of sushi chef Toshio Oguma and apprentice Oona Tempest are what make Tanoshi Sushi NYC so unique and phenomenal.
Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko, a restaurant that plays with the traditional understanding and boundaries of what constitutes Japanese dining.
After working at Masa and 15 East and training in Japan, John Daley has crafted a dining experience at New York Sushi Ko that is both intimate and unique.
Yoya Takahashi takes his edible art very seriously, but that hasn’t stopped him from experimenting with nontraditional ingredients—fish sperm sushi, anyone?