Blog
Many of you know that my father Kuni is a chef. Classically trained in Tokyo,...
Customers come into the store and ask us how to use the Copper Tamago Pan...
A traditional fall recipe in Japan, dobinmushi is a broth made from matsutake mushrooms, dashi, and other ingredients in a small teapot.
Whenever I go to Sushi Kuni alone for lunch, I always sit at the sushi...
Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like...
Uzuzukuri is one of my favorite preprations of sashimi. Kuni (my dad) would make this...
