When I started as a sushi chef 18 years ago, the types of fish I would see coming into the restaurant were what you expect on a sushi menu: tuna, salmon, Japanese yellowtail, freshwater eel, and white fish. I am using the general label, “white fish” because even then, with less than 10 varieties of […]
Sushi. What fish are they actually serving you? Read More »
I had just finished my shift and plopped down in front of my 30 inch tv set a top cinderblocks and cracked open a miller lite and chewed on a microwaved pizza. I hit play on my VHS player and adjusted the tracking. One of my chef friends has let a dubbed copy of Iron
My journey to dry aging fish for sushi Read More »
Seed oil is to 2025 what gluten-free was to the 2010s. More and more, I get asked in my restaurants: “Do you use seed oils?” or “Are you seed oil free?” It’s no longer a fringe question—it’s mainstream. And I get it. After doing a ton of research and reading The Big Fat Surprise by
Seed Oil Free Restaurants: Is It Worth the Cost? Read More »