Hidden beneath the chaos of Grand Central Station, Michelin Starred restaurant Joji delivers one of New York City’s most refined omakase experiences. In this rare behind-the-scenes look, we spend the day with Chef Wayne Cheng, as he takes us inside the kitchen of his ultra-exclusive sushi counter.
From breaking down whole fish, to preparing prized Japanese kegani (hairy crab), and taste-testing fresh uni, Chef Wayne gives us a raw, unfiltered look at what it takes to serve some of the city’s best sushi. He shares why it took him three years to master the art of sushi rice — a cornerstone of Japanese cuisine — and works with his team to build a perfect omakase course.
Co-founded with Chef George Ruan, another veteran of the legendary 3-Michelin-starred Masa, Joji represents a new chapter in NYC’s sushi scene: intimate, obsessive, and rooted in deep culinary tradition.
via S3
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
Something wrong with this post? Let us know!
