|
COPYRIGHT 2001 Daily News
Byline: Nancy Dillon
May 14--Mark Matsuo, who's as comfortable preparing potentially lethal blowfish for lunch as he is slicing Genoa salami, is not your average deli owner.
Raised in Sao Paulo, Brazil, the son of Japanese immigrants, Matsuo is a classically trained sushi chef.
He spent 10 years as a chef apprentice in Japan and another four at Manhattan sushi restaurants such as Bon 75 on the upper West Side. But in 1989, he decided to pack away his pickled ginger and...
Read the full article for free courtesy of your local library.
|
Bookmark this article
Print this article
Link to this article
Email this article
Digg It!
Add to del.icio.us
RSS
