Kohada sushi (aka gizzard shad or spotted sardine) at Sushi Akira in New York City. (Sushi Akira / Nikki Zheng) Five nights a week, Mori Nozomi in Los Angeles, California is open for three hours.

Chef Nikki Zheng never planned to become a sushi chef. She always imagined herself on the line, but never considered sushi — a booming, highly coveted craft. While working at Sushi of Gari in New York ...

Chisaki Iba was working as the Chef de Partie at Mizuki in the Ritz Carlton Kyoto when a group of male diners asked her to serve them beer—their only direct request of the night. Until that point, Iba ...

Two-star Michelin restaurant Sushi Noz in New York City promises an immersively traditional experience, styling itself “like an ancient Kyoto temple,” according to its website, with not even a single ...

Women for centuries have been excluded from the art of sushi making in Japan, but a restaurant in Tokyo is working to change that. Nadeshico Sushi — Japan’s first and, so far, only exclusively ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. It’s the best of times or the ...