Working on something I've wanted to do for years — taking everything I learned the hard way in Japanese kitchens and putting it into a proper one-on-one program for people serious about sushi craft.
Not a course. Not a video series. Actual hands-on coaching — knife work, fish breakdown, rice, and how to set a kitchen up so it actually runs.
Only opening it to a handful of people to start. If you want first look when I share details, comment "FIRST" below 👀