Why This Sushi Master Compares the Quality of His Fish to Diamonds Omakase

Cut, color, clarity, and carat. These are the four qualities sushi master Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan for his forthcoming omakase-style restaurant, Hiyakawa. The former head sushi chef at Morimoto NYC used to serve 600-800 people a night. Now, chef Komatsu plans to open his own 25-seat sushi restaurant in Miami as soon as possible. Eater would like to assure viewers that all videos were shot before restaurants were aske