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. 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! htt