How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase

  • Published on:  4/8/2020
  • Master sushi chef Tomonori Nagai comes from three generations of offshore fisherman from Fukkushima, Japan. At his restaurant Nagai in San Francisco, we see how he prepares Mehikari fish — a small oily fish commonly eaten in his hometown that is rarely seen on U.S. sushi menus — among other delicacies from the sea.

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    Director/Producer: Pelin Keskin
    Camera: Connor Reid, Francesca Manto
    Editor: Scott Kan

    Executive Producer: Stephen Pelletteri
    Development Producer: McGraw Wolfman
    Coordinating Producer: Stefania Orrù
    Audience Engagement: Daniel Geneen, Terri Ciccone
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