As a 26 year old Asian landing in the United States, I began my career as a dishwasher and bus boy. As a waiter, English was taught to me mostly by my customers. Cooking became a hobby to me, and after finding so much joy in it, it became my passion. As a sushi lover, I delved into sushi preparation and uncovered my true talent as a premier sushi chef. At that point, the artistic preparation of sushi became my number one passion and has been ever since. As a businessman, my philosophy in the food industry is simple. Food is like fashion... in order to succeed, you must be an innovator and constantly stay ahead of the crowd when it comes to the latest trends and interests. I hope my book opens up endless possibilities to the restaurant owner, the professional sushi chef, the up and coming sushi chef, or the causal homemaker with a love for cooking. I welcome feedback from all of my readers, as well as discussing any possible arrangements that can be mutually beneficial for our future endeavors. From tutorials with individual chefs, to consulting and training entire restaurants, to considering joint ventures opportunities, I look forward to hearing from you soon!