Sushi, Beverly Hills style.

It’s an art what these sushi chefs do. A four-hour marathon of a meal at Urasawa ain’t a joke. This chef was a trooper.

Fresh wasabi root:

 

Caviarrrrrrrrrrrrr…could’ve licked that can dry.

Where the caviar went:

 

Silkiest tofu…in a sac. I don’t know what else to call it.

 

Cooking liver in the broth:

Seared Kobe beef fresh from Japan:

Even a slice of melon can look fancy. Them Japanese…