CHIRASHI BOWL PREPARATION AT SONO. FAR RIGHT: A BLOWTORCH LIGHTLY SEARS SONO'S YELLOWTAIL AND JALAPENO ROLL.
SONO CHEF HYUN-WOO KIM
chefs is the intensity of the training and focus on perfecting each part of a piece of sushi. “The training is longer,” he noted. “You start with rice, and it can take three to four years” of training before someone moves on to the next part of the process. That training and attention to detail touches on every part of a piece of sushi, from how the rice is made to how the fish is sliced. “How each fish is broken down and each piece is sliced is very important,” insisted Chef Yoo. “If the slice is too thin, it doesn’t do the fish justice. If the slice is too thick, it can be chewy and just too much for guests.” To achieve those paper-thin slices of a fresh-caught hamachi, sushi chefs use a CHEF KIM CREATES SONO'S CHIRASHI BOWL.
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