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.
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.
Welcome to Ushiwakamaru, a piece of Japan in Chelsea.
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?