How an NYC Sushi Chef Prepares 300 Takeout Omakases — Omakase

Like so many chefs in the pandemic, Kissaki chef Mark Garcia needed a plan for weathering the shutdown of his four sushi restaurants across the New York area. That’s where his stellar omakase to-go boxes came in, which became a huge hit. Between the restaurants, his teams make 200 to 300 boxes a night filled with bluefin akami, kamasu with tomatillo, aji topped with herbs and miso sauce, and more. Credits: Director/Producer: Pelin Keskin Camera: Pelin Keskin, Carla Francescutti 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/Ej8UeJF Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.  Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0