TOKYO — At a tiny sushi counter in this boundless capital’s southwest suburbs, nine of us sat silent and alert waiting for Koji Kimura to finish readying his lunchtime service. We whispered our drink ...
The chef spoke crisply, answering a question from a server as he scanned the room beyond his sushi counter. A moment later, one of his customers asked for a second piece of mackerel nigiri. "Hai!" the ...
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