Like so many chefs in the pandemic, Kissaki chef Mark Garcia needed a plan for weathering the shutdown of his four sushi restaurants across the New York area. That’s where his stellar omakase to-go boxes came in, which became a huge hit. Between the restaurants, his teams make 200 to 300 boxes a night filled with bluefin akami, kamasu with tomatillo, aji topped with herbs and miso sauce, and more.
Credits:
Director/Producer: Pelin Keskin
Camera: Pelin Keskin, Carla Francescutti
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Omakase,' click here: trib.al/Ej8UeJF
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22 июл 2024
