A few years ago, I noticed that Haruki (my favorite Japanese restaurant in RI ) had several Mexican sushi chefs. They even added some interesting Mexican-influenced maki to their menu--using jalapenos, habaneros, cilantro, etc. I had lunch there yesterday and was surprised to see that the entire sushi staff was Mexican--probably the head chef's day off.
I have no problem at all with this and the sushi was as excellent as ever, but I'm curious whether this is a trend throughout New England. I also wonder where these young men are learning the craft. Is there a sushi academy in Mexico or are they being trained in-house?