Kohada sushi (aka gizzard shad or spotted sardine) at Sushi Akira in New York City. (Sushi Akira / Nikki Zheng) Five nights a week, Mori Nozomi in Los Angeles, California is open for three hours.

Chef Nikki Zheng never planned to become a sushi chef. She always imagined herself on the line, but never considered sushi — a booming, highly coveted craft. While working at Sushi of Gari in New York ...

Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again. Sitting at Chopsticks in Georgetown, something feels ...

It's a strange name, Sushi.com: Sounds like I'll be ordering my sushi online, or perhaps researching the properties of raw fish via an in-depth website. But no -- Sushi.com is a real bricks-and-mortar ...

Five nights a week, Mori Nozomi in Los Angeles, California is open for three hours. During an omakase dinner, the eight-seat eatery is helmed by a chef who chooses what guests will eat that night.