The Korean sushi chef, Park Sangha, from the fish market to the counter, does it all single-handedly in his six-seat Omakase sushi restaurant, without any staff. Chef Sangha, heads to the Seoul’s big Noryangjin fish market daily at 4:00 a.m. to be back at the restaurant by 5:30 a.m. Another feature of Sangha’s restaurant is […]
