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Omakase

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How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant

By Terri Ciccone and Eater Video
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This Tokyo Restaurant Uses the Best Wagyu in the World

By Terri Ciccone and Eater Video
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This Tokyo Restaurant Uses the Best Wagyu in the World

By Terri Ciccone and Eater Video
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How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants

By Terri Ciccone and Eater Video
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How Sushi Master Masayuki Komatsu Uses Japan’s Prized Kinki Fish in His Omakase

By Terri Ciccone and Eater Video
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How Master Chef Yasu Tanaka Makes Sea Urchin Risotto

By Terri Ciccone
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How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase

By Terri Ciccone and Eater Video

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