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Teiichi Sakurai was born and raised in Tokyo, Japan. While still in high school, he apprenticed with a highly regarded restaurateur in Tokyo, where he learned the fine art of sushi and yakitori.
In , Teiichi decided to move to the United States for college as an exchange student. Teiichi worked at the Japanese Hibachi Restaurant in Amarillo for three years. Explore more. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. However, you may visit "Cookie Settings" to provide a controlled consent. Cookie Settings Accept All.
Manage consent. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. This dish is common, but I find it prepared perfectly here with fresh produce.
After a hard night working in the restaurant, I appreciate the detail and care put into this dish. It seems lighter on MSG here, a bit more honest. I also enjoy the mix of cultures in the clientele. Hokusetsu sake. Here in America, Nobu has the exclusive license to offer the brand; it is the only brand of sake available at his restaurants. This is the way to enjoy sushi.
Create Account. Already have an account? Remember me. Lost your password? Don't have an account? Get PC Daily delivered directly to your inbox — don't miss anything! PaperCity Magazine. Fort Worth. Chef Jorge Dionicio presents anago sea eel , one of his 21 courses in his edomae menu at Namo. River Oaks District Swipe. Share Share Pin Email Comment.
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