Recurrent themes in past sushi threads are that Japanese food is bad here and sushi is way better in New York. Just what exactly makes the difference? I like much of the Japanese cuisine I've tried here, but I have nothing to compare it to.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.