Chef Mikiko Ando is a Master of King Crab Sushi — Omakase
Автор: Eater
Загружено: 2020-02-03
Просмотров: 2122323
‘Omakase’ heads to Delage in the San Francisco Bay Area, where chef Mikiko Ando, a master of making sushi from crustaceans like enormous Tarabagani crab, Ise Ebi lobster, and Kuruma prawns, shows us why the restaurant is a destination for eating hard-shelled sea animals. The chef also discusses the challenges of becoming a master of her craft as a single parent, and as a woman in the male-dominated field.
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