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.
For more episodes of ‘Omakase,’ click here: https://trib.al/ZhP7gXM
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