Chef Mikiko Ando is a Master of King Crab Sushi — Omakase

‘Omakase’ heads to Delage in the San Francisco Bay Area, where chef Mikiko Ando, a master of making sushi from crustaceans like enormous Tarabagani crab, Ise Ebi lobster, and Kuruma prawns, shows us why the restaurant is a destination for eating hard-shelled sea animals. The chef also discusses the challenges of becoming a master of her craft as a single parent, and as a woman in the male-dominated field. ---------------------------------------------------------------------------------------------------------- For more episodes of Omakase, click here: https://trib.al/b0M23iB 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