How Chef David Schlosser’s Michelin-starred Omakase Tackles the Moray Eel — Omakase

– Shibumi means creative restraint. If there’s no restraint, then we start getting so creative. It means our insecurity comes out. The master doesn’t get creative. The master just does. Welcome, good evening. Kappo cuisine, it means cooking and cutting in front of the guests. The other thing that kappo has to have is basically […]