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Best ASIAN
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Best
SEAFOOD
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Best SUSHI
Mike Lee dreams of sushi
Since opening just over a year ago, M Sushi has become a destination for lovers of traditional, simple sushi
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has been really WHAT DO DURHAMITES LOVE supportive. It’s about M Sushi? Chef and Owner Mike been incredible Lee says it’s the restaurant’s dedication how much people to the basics. “Fundamental things like are open-minded, we try to use the best rice available, best how they accept vinegar. That’s the foundation of a sushi and listen to us, restaurant.” understanding And striving for the best doesn’t end what we’re trying with the rice. to do. It makes us want to strive to be Sea urchin (uni) is shipped live from better.” Santa Barbara, and the colorfully named In this pursuit, Mike has taken to waloo white tuna and Tasmanian sea exploring different proteins. In October trout come from Hawaii, direct shipment. 2016, he opened M Kokko, a wildly Some ingredients are even overnighted popular chicken-focused restaurant, from Japan. “We are continuously trying next door. A pork and beef restaurant to see if there is a better product out is planned for next spring and a veganthere,” Mike says. themed one will follow soon after. After working his way across the “Our end goal is to gain experience and country, gaining restaurant experience, knowledge in bringing those restaurants Mike settled in North Carolina close [to life], and then use our knowledge to to nine years ago and opened the sushi You can’t go wrong with this order: Chef’s choice of six pieces of nigiri sushi. create a very unique concept that can restaurant Sono in Raleigh. His passion be franchisable,” he says, noting that soon drove him to develop a more he hopes to ultimately add a nonprofit concept-driven seafood focus. “We wanted to create a restaurant where we can dedicate a few ingredients component to the restaurants, too. “It just takes a small spark,” and just work with a limited menu, where we really focus on different Mike says, of the possibilities to do good in the community. But, regardless of what he adds on, his seafood has us hooked. applications of sushi,” Mike says. “We didn’t think it was feasible to This season, Mike is excited to showcase North Carolina summer try to change Sono at the time.” flounder, which – he notes – is exported by many other restaurants So, taking a chance on the buzz around Durham’s food scene, across the country. “A lot of people neglect [flounder] because it’s Mike landed a location off East Chapel Hill Street. Rather than abundant here, but during the summertime, when it’s in season, it has having a long list of 20-plus different rolls, M Sushi has six, maybe a really nice, full flavor, developing this hint of sweetness; it’s really a seven at a time, and focuses on chef ’s tastings. “It has been really delicious white fish.” – Laura Zolman Kirk an amazing experience,” he says. “The guests, the locals, everyone 68
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durhammag.com
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June/July 2017