Chef Tatsuya Sekiguchi Embraces Local Seafood at Omakase Room by Tatsu | Eater
"Raised in a family that ran a restaurant in Japan, the chef initially resisted but ultimately embraced sushi-making after the untimely death of his brother and training from his father, moving from Tokyo to New York to carry on the family legacy. He runs an intimate, eight-seat, 500-square-foot omakase spot focused on pristine sushi and shellfish, sourcing predominantly local seafood alongside imports from Japan. Examples include eel from Maine, orange clam from Connecticut, flounder from Montauk, and Spanish mackerel from North Carolina — the latter of which he smokes to improve its flavor." - Eater Video
