How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase

At Kusakabe in San Francisco, sushi master Mitsunori Kusakabe uses many parts of the large Japanese Amberjack fish, including the liver, eggs, and hearts in his omakase.

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

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Omakase,' click here: https://trib.al/QLOxoPi

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