How This Sushi Master Uses Traditional Raw Korean Blue Crab in His Omakase — Omakase

Daniel Son is a Korean-American chef combining the ingredients and dishes he grew up with, like Korean blue crab ganjang gejang, with his traditional Japanese sushi training, to create an omakase menu that is authentic to him at his restaurant, Kura, in Los Angeles. *Kura has announced that it will be closing by the end of 2019. Stay tuned on Eater LA to see what Chef Daniel Son will be doing next* Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0