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CraveThe Weekly Eater

The Weekly Eater: Sushi master works magic in humble surroundings

Nadine Kam
KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Atsushi Kumagai’s ahi nigiri sushi.
1/3
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KAT WADE / SPECIAL TO THE STAR ADVERTISER

Chef Atsushi Kumagai’s ahi nigiri sushi.

KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Atsushi Kumagai prepares toro nigiri sushi at his Sushi stand, @SUSHI, in the Ohana Hale Marketplace.
2/3
Swipe or click to see more

KAT WADE / SPECIAL TO THE STAR ADVERTISER

Chef Atsushi Kumagai prepares toro nigiri sushi at his Sushi stand, @SUSHI, in the Ohana Hale Marketplace.

KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Uni (sea urchin), ankimo (monkfish liver) and ikura (salmon roe) are topped with gold leaf.
3/3
Swipe or click to see more

KAT WADE / SPECIAL TO THE STAR ADVERTISER

Uni (sea urchin), ankimo (monkfish liver) and ikura (salmon roe) are topped with gold leaf.

KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Atsushi Kumagai’s ahi nigiri sushi.
KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Atsushi Kumagai prepares toro nigiri sushi at his Sushi stand, @SUSHI, in the Ohana Hale Marketplace.
KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Uni (sea urchin), ankimo (monkfish liver) and ikura (salmon roe) are topped with gold leaf.