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Watch: This Sushi Maestro Uses a Freezer to Age Sashimi

At Suzuki in NYC, chef Suzuki uses a medical grade freezer to age his fish The word mottainai, often uttered as an admonishment, captures the concept of waste as a Japanese cultural taboo. But at Suzuki in New York City, aged fish can be conservation at its finest. The second episode of Eater’s new series Omakase heads to 10-seat sushi restaurant Suzuki, where chef and co-owner Toshio Suzuki uses a freezer to age fish before serving it.
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