You gotta respect a man with a headband and lean, mean butchering skills, right? Chef Yonemoto of Kushi Izakaya and Sushi is bent over a cutting board chiseling away at a raw chicken, effortlessly slicing up breast strips for us to grill. Cathy and I are standing in the open grill kitchen (if you want to get all fancy about it, you can call it the robata counter) of Kushi sipping green tea and observing the inner workings of my newest favorite sushi spot in the city. Continue reading →