Scallops, clams, mussels, and more from Connecticut, Maine, and Long Island are the stars of Omakase Room by Tatsu
to be. Growing up in Japan where his house operated as a restaurant and his family all worked in the business, Sekiguchi wasn’t very fond of it all.
But eventually, in part inspired by the untimely death of his brother and with training from his father, chef Sekiguchi embraced the art of sushi making and his families legacy; he worked to improve his skills, and made his way from Tokyo to New York, where he’s now the chef and owner ofThe fish and shellfish at Sekiguchi’s eight-seat, 500-square-foot restaurant is predominately sourced locally in addition to Japan.
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