Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi


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Long before Masaki Saito’s career began as a sushi chef, the Hokkaido native was attending a high school in his hometown that focused on marine biology. “That knowledge, or rather experience, has been very helpful,” says Saito — now the executive chef at the New York location of luxe, Tokyo-based sushi restaurant, Sushi Ginza Onodera. Choose either of Ginza’s omakase menus and it will cost you $300 or $400; but Saito is known to make the meal a memorable one because of his poignant guest interactions and laid back sense of humor.

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Written by The Chef Circle

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