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On LAist: “Inside The Mind Of A Modern Sushi Chef”

IMG_0650On LAist, I interview ROKU chef Jiro Kobayashi, whose thoughtful omakase runs the gamut of Hokkaido scallop accompanied with a drop of yuzu pepper paste, to delicately rolled fluke sashimi with vibrant yellow and purple edible flowers sprouting out of it. He talks about his experience doing a grueling but rewarding four-year sushi apprenticeship in Japan.

Read the full article on LAist.

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