[WATCH] How an NYC Sushi Chef Prepares 300 Takeout Omakases During a Pandemic

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.

via Eater

Matt Coneybeare

Matt Coneybeare

Editor in Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their dog. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.

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