How Sushi Master Masayuki Komatsu Uses Japan's Prized Kinki Fish in His Omakase — Omakase

Cut, color, clarity, and carat. These are the four qualities sushi master Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan for his forthcoming omakase-style restaurant, Hiyakawa. The former head sushi chef at Morimoto NYC used to serve 600-800 people a night. Now, chef Komatsu plans to open his own 25-seat sushi restaurant in Miami as soon as possible.

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Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Francesca Manto
Editor: Carla Francescutti

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: https://trib.al/0QskDdA

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