Wanted to share this recent here interview with Nobu Yamanashi, President of Yama Seafood – a purveyor and seller of fine seafood to establishments like Le Bernardin and The Modern.
In anticipation of his upcoming tuna carving experience this coming Tuesday, Nobu shares the philosophies that guide him—from the ceremonial Hocho Shiki tuna carving to innovations like Azukari super-freezers and AUTEC sushi robots.
You’ll also get a taste of what to expect at his upcoming event at Technica House, where these values come to life.
Link at end of blog if you’d like to attend, and don’t forget to take 10% off using code REDDIT
by felamir
Dining and Cooking