“When chef Koji Takahira took over Kurumasushi from his father, he also transitioned to serving Edomae-style "nigiri" sushi — a move that has paid dividends.
Original story
Continue reading at Japan Times Latest
www.japantimes.co.jp
Summary generated from the RSS feed of Japan Times Latest. All article rights belong to the original publisher. Click through to read the full piece on www.japantimes.co.jp.