How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
Michikazu Yoshida of Sushi Zo is bucking Japanese tradition with his omakase menu that jumps around between light and heavy dishes. He explains how he aims to create a ‘memorable’ dining experience..
First published in 1903, South China Morning Post is Hong Kong’s premier English language newspaper and has the city’s most affluent and influential readership. With a reputation for authoritative, influential and independent reporting on Hong Kong and China. The newspaper is supported with its online publication and its Sunday edition, Sunday Morning Post..
As sure as spring follows winter, the order of items served during a typical sushi omakase meal proceeds from the lightest of flavours – usually in the form of sashimi – to increasingly heavier dishes with stronger aromas, such as tempura and meat.
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
Sushiyosi's Hiroki Nakanoue: Sushi Is My Gateway To The World
13 best restaurants in Tokyo
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
Fans of Traditional Japanese Sushi, Your Reveries Have Become Reality in SF - 7x7 Bay Area
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience
TakaHisa - WHERE JAPANESE CULINARY EXCELLENCE MEETS UNFORGETTABLE DINING - Hotel News ME
Our Guide to Hong Kong's Best Omakase Spots
The 19 Best Sushi Restaurants In San Francisco - San Francisco - The Infatuation
Breaking Tradition: Michelin Star Chef Brings Kaiseki to Taiwan
20 Omakase Restaurants With Fresh Sushi To Try In Hong Kong.
How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience