How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase
How Two Master Sushi Chefs Brought ‘the Original’ Kaiseki Tasting Menu to New York — Omakase
One of Japan’s Best Sushi Masters Is Making His Mark on NYC — Omakase
How a Master Sushi Chef Brought His Father's Octopus Recipe to NYC — Omakase
A Day In The Life Of A Sushi Master • Tasty
How a Duo of Master Sushi Chefs Run New York's Most Exciting Omakase — Omakase
How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel — Omakase
How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase
How a New York Sushi Master is Creating a New Omakase — Omakase
How an NYC Sushi Chef Prepares 300 Takeout Omakases — Omakase
How Master Sushi Chef Toshio Suzuki Ages his Tuna — Omakase
How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish — Omakase
How This Sushi Chef Prepares A 15 Course Omakase
How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase
How to become a sushi chef in US
Chef Derek Wilcox of Imari / Kiitsu
How Chef Jeff Miller Makes the Sushi at NYC’s Rosella His Own — Omakase
How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i — Omakase
How a Master Sushi Chef Creates the Perfect Japanese Omelette: Tamago — Omakase
Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC — Omakase
