Chef Mitsunori Kusakabe, a veteran of Sushi Ran and Nobu, recently opened his own restaurant ... It is in fact a skill of Japanese chefs to use fresh fish and keep it tasty for some time. I would like ...
Chef Matsuhisa opened his first restaurant ... It means more fatty fish at the end. The final sushi may be better as a roll, even more — a cucumber, not like a fish. So cucumber roll, oshinko ...