How Japan's Top Seafood Gets to America
SEAFOODNEWS.COM [The San Francisco Chronicle] by Wendy Lee - September 11, 2017
Chef Geoffrey Lee held up the head of kegani, a hairy red crab from Japan, giving his guests the opportunity to see the origins of the meat they were about to eat.
"This horsehair crab just came overnight from Tsukiji Market alive," Lee said.
The four diners seated at Lee's San Francisco sushi restaurant were in awe. One mouthed "wow" before she even tasted the sweet crab, served a single spoonful at a time. None had ever been to Japan, but that night each paid at least $145 to experience omakase - a tasting menu where Lee serves 18 or so courses of fish, most of which is flown in from Japan's largest fish ...
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