Before Chef Sinichi Inoue starts cutting the fish that is flown in to his Harlem restaurant from Japan, he performs a personal ritual: He blesses it, expressing thanks and honoring what he will later serve to his customers. He has done this twice a week since July, when Sushi Inoue opened.
Formerly the head chef of the Michelin star-rated Sushi Azabu in TriBeCa, Inoue brought traditional Japanese cuisine — marked by strict yet humble preparation — far uptown. There are no spicy tuna or California rolls. He hand-grates the wasabi on the spot. He makes his own blends of soy sauce — a darker and richer one for fatty fish and a lighter and less viscous one for leaner kinds.
Read more: A Japanese Chef in Harlem | NY Times