How Master Chef Yasu Tanaka Makes Sea Urchin Risotto - Omakase

Chef Yasu Tanaka comes from a long line of clocksmiths, which gives him an eye for detail, precision, and ingenuity. He has channeled those attributes into his work as a master sushi chef at Azabu in Miami, especially when it comes to his seafood risotto, which he has engineered to be rich without using cream, but with crab, uni, and shirako instead.
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Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Francesca Manto
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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