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.
Toshio Oguma and Oona Tempest
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.
Nick Kim and Jimmy Lau
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.