Many of the most exclusive, hard-to-obtain things in the world are serious, formal and intimidating. But some of them are relaxed, comfortable luxuries. That...
Founder chef Jimmy Park, executive chef Shinichiro Kondo, and sous chef William Yoon are the three sushi chefs at Shoyo.
Don’t ask if there is a “best chef” or best place to sit. Yes, Park, Kondo and Yoon are different, but they are differences to be savored. It’s like asking which is the best piece of sushi. Toro also appeared one night as a tartare, mashed and served with a jalapeño dressing, lemon zest, rice crackers and a dab of Sichuan chili crisp, which added a peppery, savory tingle without fiery heat.
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