Ten Years Washing Rice: The Long Apprenticeship
The path from the sink to the cutting board is longer at a sushi counter than anywhere else in the kitchen.
The Itamae Who Left Tokyo for a Fishing Town
Why one of the city's most booked chefs moved to the coast, and what it did to his menu.
A Chef's Knife Roll, Opened
Yanagiba, deba and usuba: the blades a sushi chef carries and what each one is for.
Women Behind the Counter
Sushi was long a closed profession. A new generation of chefs is changing who stands on the other side.