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.
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