Home / Howto & Style / How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase
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How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase

Chef Hisashi Udatsu starts his day at Tokyo’s fish markets, getting the best local catches for his restaurant Udatsu Sushi. By making different sushi and seafood dishes from local fish like tuna, shako, scallops, and asari, chef Udatsu believes he’s creating a restaurant that’s representative of the city’s diverse interests and flavors.
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