abkirin
The Sushi Chef: Culichi Town
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.
The Sushi Chef: Miki Izumisawa
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 Sushi Chef: Oona Tempest and Toshio Oguma
The diverse backgrounds of sushi chef Toshio Oguma and apprentice Oona Tempest are what make Tanoshi Sushi NYC so unique and phenomenal.
The Sushi Chef: Nick Kim and Jimmy Lau
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.
The Sushi Chef: John Daley
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.
The Sushi Chef: Yoya Takahashi
Yoya Takahashi takes his edible art very seriously, but that hasn’t stopped him from experimenting with nontraditional ingredients—fish sperm sushi, anyone?
Drinking Etiquette #1: Chill Your Glassware
Much like revenge, the perfect Kirin Ichiban is best served cold.
Drinking Etiquette #2: Never Pour Your Own Beer
Never pour your own beer. To do so is to deprive your friends of the pleasure.
Drinking Etiquette #3: Always Kanpai
Always Kanpai with your neighbor. And in the case of more than one neighbor, the rule is simple: more than one Kanpai!
Drinking Etiquette #4: Make Sure the Other's Glass is Never Empty
Don’t let the celebration end prematurely, don’t let your dinner guest’s glass go dry.
Dining Etiquette #1: Use Your Hands for Nigiri
When it comes a to fresh plate of nigiri you should never be afraid to use your hands.
Dining Etiquette #2: Fish Side-Down
Make sure when you dip your nigiri that you always do it fish side down.