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anthony: and if you get that right, eventually, maybe, just maybe, the master will begin to teach you the next phase, how to stand next to him as a wakita, slicing the fish, eventually, eventually, creating pieces of nigiri for guests at the bar. of the dozen young men who work here, not all will make it to become a sushi shokunin. masa: oh, it s been a long time. anthony: to achieve that status of truly becoming a master chef. how many years? seven years to learn, right? masa: yeah. anthony: that s a lot of time. masa: a lot of time. anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? masa: his father was very tough. anthony: yeah? masa: very tough. at that time, his grandfather was here too. very tough. anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family ....
Celebrating the history and love for this great dish, a sushi chef's world championship was recently held at the Toyosu market in Tokyo. This was the 10th edition of the event. Finalists from nine countries, including 15 sushi chefs from the US, Europe, Asia, and South America, participated in the event and for the first time Bangladesh participated in the competition. ....
The name is somewhat matter of fact: Sushi Spot. Yes — indeed it is a sushi spot, in the former Sushi Ring II location. However it’s no longer an all-you-can-eat ....