Atun Is the Warhol of Raw Fish

Edwin Goei • OC Weekly • January 23, 2014
I've often likened sushi to art in these reviews. Most of the time, I wasn't being literal, but maybe I should've been. Sushi chefs—especially the modern kind who specialize in rolls—are closer to painters and sculptors than cooks or chefs. They...
The full article can be read on the OC Weekly website.

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