Monthly home sushi day

12 comments

1. So how do I sign up?

2. Looks wonderful. I can’t name the white fish here, but would like to know.

3. Yes chef, very good chef! Please live near me so we can collaborate

4. Wow. This is amazing. I’m impressed.

5. May I ask what country you’re located? Curious since you always have amazing fish. Nice work!

6. You’re the type of person I’d love to know in real life so I could pick your brain and learn

7. looks great! where do you get the fish? are you able to get a variety in small quantities?

8. Beautiful! Would love to hear your shari/sharizu recipe/ratios

   Did you run out of rice for the kohada?

9. That tamago looks amazing!! I usually just do the traditional dashimaki style but have always wanted to give the sponge cake style a try. Any recipe hints or tricks your results are stunning!!

   Also your kampyo looks as good as it gets. Very impressive, you should be very proud. You have real skill, talent and ability.

10. how long does the wasabi root last? Do you use it all at once, or does it stay good enough to use it after a month?

11. Really stunning! Bravo!

12. Whoa. That looks very impressive. Home made omakase