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Feeling Fish With Oona Tempest, One Of NYC's Only Female Sushi Chefs

16 photos

Madai Kobujime (Kelp-cured Sea Bream) with Irizake (sake, ume plum, salt-based old style replacement for soy sauce often used with white meat fish)

Marinated blue-fin tuna

Kohada with shiraita-kombu; Gizzard shad with shaved pickled kelp

Tsuri Aji — Wild Horse Mackerel, chive, ginger

Kamasu — Japanese barracuda with daikon, ponzu, and chive