Junichi Onuki is the chef and owner of Isana Sushi Bar in Tokyo. Life in Japan feels mostly normal though density restrictions and a lack of international visitors mean tiny Isana is very quiet and unable to make a profit. We talk about the pandemic and then deep dive into sushi: what is Junichi-san's style, how did he learn and what are the important principles that turn raw fish and vinegared rice into a transcendent dining experience.
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