#sushi

#sushi

Mr. Tokyo Japanese Restaurant in North Carolina offers high-quality all-you-can-eat sushi for $15, showcasing an extensive menu including salmon nigiri, hand rolls, and hibachi steak.

Instead of raw fish, we use juicy watermelon cubes marinated in Marukan Lite Seasoned Rice Vinegar, gluten-free tamari, toasted sesame oil, and ginger. The result? A surprisingly sushi-like bite with a clean, refreshing taste.

Chizuko Kimura is the first female sushi chef to earn a Michelin star, fulfilling her late husband's wish to keep their restaurant, Sushi Shunei, open after his passing.

Chef Morimoto expresses, "Montclair has incredible energy. There is so much growth and passion for food. I felt something special and knew I wanted to be part of it."

Omelettes are the perfect solution for an impromptu dinner, and they're also endlessly customisable, so we never get bored with them.

Sushi Masaki Saito offers a faraway adventure in the heart of Toronto, being the only restaurant in Canada with a chef holding two Michelin stars.

Fujiyama was the first place to serve Japanese cuisine in Pakistan, where many encountered sushi for the first time, defying local culinary norms.

At a glance, the layout hits all the notes: twelve assorted maki rolls, tamago sushi with a sleek black nori wrap, twin nigiri pieces, two generous scoops of ikura (salmon roe), and even a blocky ebi (shrimp) with exaggerated stripes that somehow look juicy.

I love involving kids in the kitchen, and because the ingredients are shelf stable, it's perfect for a spontaneous activity when boredom strikes.

Ota's new restaurant, Sushi Gaku, aims to elevate the dining experience by incorporating expanded offerings beyond traditional sushi while maintaining a focus on rare sushi styles.

Sun Sun Sushi Shop offers a convenient variety of grab-and-go sushi options, replacing the long-standing Berkeley institution Sushi California with a modern take on quick meals.

The muscles in a tuna's forehead (noten) are one of the rarest cuts on the fish, Liang explained. Served beautifully as nigiri with fresh wasabi, I couldn't believe how it melted in my mouth.