Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Sushi connoisseurs know that an omakase menu is the way to go when price is no object. With omakase ...

Paolo Bicchieri is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. That’s why this map is here to ...

Sushi with raw fish should be eaten less often due to potential bacteria or parasites. Choose sushi with more fish and veggies and less rice to be healthier. Sushi wrapped in cucumber is a crunchy and ...

D.C. has long had a respectable mix of neighborhood sushi restaurants, affordable roll stops, and higher-end, special occasion places offering omakase menus. The scene doesn’t show any sign of ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. Chicago’s sushi scene may not garner the same breathless coverage as that ...

Sushi is a term used for seaweed wrapped around cooked rice, raw or cooked fish, vegetables, and other ingredients. Sushi started as a way of preserving fish in seventh-century Japan, but has since ...

To little fanfare, Keiji Nakazawa is sweating the details of the exacting Edomae tradition at Sushi Sho in Midtown. By Pete Wells An iron law of sushi holds that the more impressive the restaurant, ...

When TikTok’s favorite food critic reviewed a Seattle sushi restaurant, its co-owner called it “the best thing that’s ever happened” to him — but that all changed when internet sleuths spotted ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For those who believe there’s no such thing as cheap sushi, this map will ...

Incredible sushi is not generally in the repertoire of most amateur home cooks, given that super-fresh seafood and precise knife work are the main ingredients. Luckily, though, Boston is swimming with ...