Getting mercury poisoning so you don't have to
In massive sushi withdrawal during the first global pandemic in a century, I dusted off my sushi-making skills and worked with my wife to make nigiri, maki and chirashi at home. In this blog, I walk through lessons learned from making sushi at home during the Coronavirus.
All good things come to those who make the effort
The best sushi neighborhood in NYC gets even better
A high-end hotel is the scene for a young itamae finding his sushi journey
You can take the chef out of New York City, but you can’t take the New York City sizzle out of the chef.
Part science experiment, part laid-back Omakase, all kinds of value
An overlooked gem in the UES
Excellent modernized sushi off-the-track
Every single Michelin star awarded to a sushi restaurant in the USA and Canada.
The best sushiya in Midtown Manhattan
A wonderful entry-level omakase
A tiny, undisturbed gem
The Chicago sushi scene gets a much-needed shot in the arm

The Sushi Legend is a passion project, borne from an unhealthy amount of time/money/battery spent digesting sushi both literally (through eating) and figuratively (through, uh, books). Ever since my mom brought me my first futomaki as an after school snack – I can still taste the fridge-hardened rice – I’ve been fascinated by a craft that is simultaneously simple and complex, both built on tradition and driven by modernity.

The name is driven from a desire to profile the legends of the sushi world. Apart from being a creative outlet, this blog is a testament to those itamae, as well as my love for sushi. I love the harmony of the shari and neta, I love experiencing different interpretations, but most of all, I enjoy how difficult it is to fake. My hope is that readers will use these words to share in my love for one of Japan’s greatest cultural gifts. Or at the very least, realize that the internet has now become a place for anyone to write anything that they want.