Sushi Done Right

Unfortunately, there is a dwindling number of skilled sushi chefs in the U.S., partly because of difficulties getting a visa but also because there's a strong market for them in Japan.

From the NYT...

Inside, standing behind a sushi bar in a 25-seat restaurant with all the linoleum charm of a coffee shop, Kazunori Nozawa was in the zone: hands flying, eyes darting up across the restaurant, sneaking sips of Diet Coke and cutting pieces from the slab of big-eye tuna from Ecuador he’d selected at the fish market when it was still dark that morning. By now, most of the customers who had waited for a seat at his restaurant, Sushi Nozawa — 2 1/2 hours for a meal that would last 45 minutes — knew the rules: no cellphones or texting, no loud talking, no asking other patrons to switch seats, no telling Mr. Nozawa what you wanted. 

The place was hushed; no music, just the click of chopsticks and worshipful conversation about the fish and how to be sure not to offend the diminutive man behind the counter. This was not a day to become the latest customer ejected from Mr. Nozawa’s domain.
Because all too soon, at the close of business on Wednesday, Mr. Nozawa will retire from sushi-making.