How two master chefs created a brand new omakase at a sushi counter and kaiseki restaurant tucked behind an all-day cafe and bar | Eater

By using every part of the fish — skin and all — these chefs are able to prepare a tuna omakase that goes beyond sushi and sashimi | Eater

One of Las Vegas’s only edomae-trained sushi chefs relies on rare ingredients to prepare his omakase | Eater