The door of Edo Zushi, on U Wisara Road in Kamaryut township, swings shut. A bell tinkles, and a waitress clad in a plain, dark kimono silently appears. Behind the sushi counter, sushi chef Win Tun Aung is busy filleting a 22-hour cooked, vividly purple octopus for the day’s customers. Mastering the art of sushi was a slow but rewarding process for the chef, as he explained during a recent interview at the restaurant. Wearing the same shirt, tie and chef’s robe combination that he wore for almost 20 years in Japan, the chef reflected on his time there.
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