The master series returns with sushi master Chef Subhash Gurung, who has over 20 years of experience in Edomae style sushi.

Until the late twentieth century, Japanese sushi chefs rarely served salmon raw. Counters favoured tuna, mackerel and sea bream, fish with known handling rules and predictable textures. Salmon carried ...

The moonfish is sliced into delicate cuts with deep orange color and silky texture. Wrapped in rice or served plain, each bite is clean and rich.