Chef Tatsu and the Art of Edomae Sushi
"Chef Tatsuya Sekiguchi grew up with this belief of edomae sushi, and still carries it with him today at his newly opened Omakase Room by Tatsu. Back in Japan, he visited the local fishermen to personally pick out the day's offerings for his family's restaurant, Fuku. Now, in New York City, he has taken the contrarian approach to sushi by using 60% local fish—like bonito and Spanish mackerel—instead of pricey Japanese imports favored by most sushi chefs in the city." - Jenny Dorsey
@michelin
