Come for the Fish, Stay for the Story
Sushi Chefs Speak With Their Hands. Thank Goodness California Is Letting Them Keep Talking.
As you enter a sushi restaurant, it may be the invigorating aroma of cypress—the hinoki countertop that is meticulously sanded down, daily, to a feathery finish—that greets you. It may be the warmth of a cup of bitter green tea that melts a chill, or the soothing steam of a hot oshibori towel that wipes your stress away.
What follows is an intimate storytelling session by a chef who has seen many fish through many seasons.
A slice. A dab of wasabi. A gentle press and a flip followed by slow, firm …
