Master sushi chef Tomonori Nagai comes from three generations of offshore fisherman from Fukkushima, Japan. At his restaurant Nagai in San Francisco, we see how he prepares Mehikari fish — a small oily fish commonly eaten in his hometown that is rarely seen on U.S. sushi menus — among other delicacies from the sea.

Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.

Credits:
Director/Producer: Pelin Keskin
Camera: Connor Reid, Francesca Manto
Editor: Scott Kan

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone

For more episodes of 'Omakase,' click here: https://trib.al/YPOlaeC

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