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Roll Reversal

Trevor Corson meets a diverse group of chefs who are adding new cultural inflections to traditional Japanese sushi making

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;American Sushi

 June 2009

By Trevor Corson

"Imagine my delight when I walked into a sushi bar one evening and found not only a welcoming neighborhood atmosphere, but a chef who explained that he doesn't serve bluefin tuna, because he doesn't want it to go extinct. And imagine my surprise that this restaurant was in western Massachusetts, and that the chef was a rambunctious American whose ancestors had come not from Asia but from Europe."

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File Under: Omnivorous, Pursuits, Slideshow