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.
In this episode of The Sushi Chef, we head to Austin to find out about chef Tyson Cole of Uchi’s 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 had two dreams when he was a child: to become a sushi chef or a professional baseball player. After sustaining an injury, he dedicated his life to sushi.
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.