Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About


I believe I was one of the first non-Japanese chefs to serve raw fish in the Japanese style in London. Fifteen years ago there were few Japanese restaurants and sashimi and sushi had yet to become fashionable internationally. Ten years ago sushi bars were all the rage on the West Coast of the USA, and we are now just starting to see a new gene