Kitchen Restaurant: Clean Up 4 Serena's Sea Food Frenzy Jennifer Rose: Restaurant Love Mary Lou's Movie Munchies Suzi's Big City Diner Yellow Cat Ice Cream Sara's Beach Ice CreamFill out your e-mail address to reset your passwordA link to reset your password has been sent to your e-mail address.Fill out your e-mail address to reset your passwordChoose an avatarI have read the terms and conditions and accept theseChoose an avatarI have read the terms and conditions and accept theseWhat's for Dinner 2What do you think of this game?Any sushi aficionado knows the way to get the best nigiri is to make your reservation at the sushi bar with the head chef. Get to know the top toques behind these Japanese standouts. Ichimura, Takahashi, Uezu, Kim, Lau and Seki—say hello to the sushi masters of GothamPhotograph: Filip WolakChef: Toshihiro UezuRestaurant: Kuruma ZushiHometown: Gifu, JapanIn the sushi game since: 1963Style: Traditional edomae (Tokyo-style nigiri sushi)Dropping knowledge: “Don’t soak your sushi in soy sauce.

That’s a big mistake a lot of people make. You should only use a drop or two—you want the flavor and the quality of the fish to come out, not the soy. That’s why I always tell my guests when to use soy and when not to—it makes it more delicious for them.”sushi new york east villagePhotograph: Filip WolakChef: SekiRestaurant: Sushi SekiHometown: Fukin, ChinaIn the sushi game since: 1998Style: ModernDropping knowledge: “Tuna is the most important to a sushi chef. sushi rice to cookThere are so many different types, many different tastes and textures—bluefin, bigeye, yellowfin. buy rice for sushiYou can always tell—if the tuna is not good, the whole sushi meal will not be good.”yo sushi takeaway bath

Photograph: Filip WolakChef: Kenji TakahashiRestaurant: SasabuneHometown: Yokohama, JapanIn the sushi game since: 1998Style: Traditional edomaeDropping knowledge: “I like customers that talk to me. buy sushi popEven though we do omakase, which is my choice, I try to customize the menu to every person. sushi at home tripadvisorOver the years, I’ve noticed that different people lean towards different types of fish—Americans like one type, the Japanese like another—and the only way I can customize it best for you is if you talk to me. sushi cat 3 online gamesWe don’t just try to serve the best fish, we try to serve the best fish for each person.”Photograph: Filip WolakChef: Masatoshi “Gari” SugioRestaurant: Sushi of GariHometown: Fukuoka, JapanIn the sushi game since: 1967Style: ModernDropping knowledge: Don’t let the fish sit too long, says Sugio.

“The best way to enjoy sushi is to eat it as soon as it has been served to you.”Photograph: Virginia RollisonChefs: Jimmy Lau and Nick Kim Restaurant: NetaHometowns: Southern China and Los Angeles, respectivelyIn the sushi game since: 1995 and 2001, respectivelyStyle: Modern/seasonalDropping knowledge: Toro may be the king of the sushi world, but Chef Kim is giving some love to sawara (Japanese Spanish mackerel) at Neta. “Sawara’s my favorite fish,” says Kim. “It’s popular in Japan, but it’s very underrated here in the States. It’s such a fresh, beautiful fish.” Photograph: Virginia RollisonChef: Eiji IchimuraRestaurant: Ichimura at BrushstrokeHometown: TokyoIn the sushi game since: 1975Style: Traditional edomaeDropping knowledge: A huge proponent of shime (curing, pickling and aging fish), Ichimura says, “Curing fish for a few days can change and enhance the flavor. I love using kohada [shad], seeing the changes in it throughout the year, and adjusting my marinades and curing times based on that.”

Photograph: Filip WolakChefs: Tatsuya Sekiguchi and Mitsuru TamuraRestaurant: Sushi YasudaHometowns: Hasuda, Japan, and Matsuyama, Japan, respectivelyIn the sushi game since: 2005 and 2003, respectivelyStyle: Traditional edomae Dropping knowledge: The chefs recommed going easy on the condiments. Too much soy sauce, wasabi and pickled ginger will throw the flavors of the fish off balance.Photograph: Filip WolakChef: Masato ShimizuRestaurant: 15 EastHometown: Takasaki, JapanIn the sushi game since: 2006Style: Traditional edomaeDropping knowledge: “My favorite customer is one that is curious, engaging and willing to learn.”Photograph: Caroline Voagen NelsonChefs: Daigo Yamaguchi and Nobuyuki Shikanai Restaurant: KanoyamaHometowns: Yokohama, Japan and Utsunomiya, Japan, respectivelyIn the sushi game since: 1998Style: Traditional edomaeDropping knowledge: Shinkanai and Yamaguchi always serve tamago, a sweet egg omelette, as their first piece of nigiri. The reason: “If it’s good, then you know the rest of the sushi will be high-quality,” Shinkanai says.

Photograph: Julia GartlandChef: Yoshi Kousaka Restaurant: Jewel BakoHometown: Toyohashi, JapanIn the sushi game since: 1980Style: Traditional edomaeDropping knowledge: “It is customary to eat both sushi and ginger [gari] with only the hands at the sushi bar. Chopsticks are used to eat at the table.”The long-awaited Royal Sushi & Izakaya in Queen Village, which has been on the books for nearly five years, not only has a tentative opening date but a high-powered team at the sushi bar. It's Masaharu "Matt" Ito, who over New Year's sold the landmark Fuji in Haddonfield, and his son, Jesse. They are now partners in Royal with Stephen Simons and David Frank, Simons said. "I got tired of going over the bridge for sushi," Simons said. Royal has faced all kinds of delays in its opening at 782 S. Second St., as it takes the corner spot that was La Grolla and Il Villagio over the years. Simons said Royal would open in late May or early June. Simons and Frank also own the Khyber Pass, Royal Tavern, Cantina Los Caballitos, Cantina Dos Segundos, and Triangle Tavern.