For 35 years, from morning to midnight, Koji has prepared sushi on a “dingy side-street ” in Tokyo. His may have been “the best in a generation,” in fact, and he’s done it without throwing …
June 6, 2016
Posted June 6, 2016
For 35 years, from morning to midnight, Koji has prepared sushi on a “dingy side-street ” in Tokyo. His may have been “the best in a generation,” in fact, and he’s done it without throwing …