As a son of a butcher and next door neighbor to his hometown’s only sushi restaurant, from an early age chef Hisashi Udatsu was expopsed to two of the premiere Japanese culinary contributions to the world. He fondly recalls how he “was lucky to have not just one but two sets of parents, as my neighbors took care of me as an infant while my parents were busy working in the butcher shop that they still run today.” So it came as no surprise that at just 7 years old, young Hisashi told his...+ More