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Feeling Fish With Oona Tempest, One Of NYC's Only Female Sushi Chefs

16 photos

Clay Williams/Gothamist

Clay Williams/Gothamist

Clay Williams/Gothamist

Clay Williams/Gothamist

Clay Williams/Gothamist

Clay Williams/Gothamist

Clay Williams/Gothamist

Madai Kobujime (Kelp-cured Sea Bream) with Irizake (sake, ume plum, salt-based old style replacement for soy sauce often used with white meat fish)<br>

Clay Williams/Gothamist

Marinated blue-fin tuna<br>

Clay Williams/Gothamist

Clay Williams/Gothamist

Kohada with shiraita-kombu; Gizzard shad with shaved pickled kelp<br>

Clay Williams/Gothamist

Clay Williams/Gothamist

Tsuri Aji — Wild Horse Mackerel, chive, ginger<br>

Clay Williams/Gothamist

Clay Williams/Gothamist

Kamasu — Japanese barracuda with daikon, ponzu, and chive<br>

Clay Williams/Gothamist

Clay Williams/Gothamist

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