I've often likened sushi to art in these reviews. Most of the time, I wasn't being literal, but maybe I should've been. Sushi chefs—especially the modern kind who specialize in rolls—are closer to painters and sculptors than cooks or chefs. They use squirt bottles of Sriracha and Kewpie mayo instead of brushes and raw fish in lieu of clay or paper, but the end products can often be as beautiful and unique to their style as a... More >>>