Hideo Kuribara, the humble and cherubic sushi chef of Ushiwakamaru in Chelsea, NYC, was once told that he was too slow and clumsy to ever have his own restaurant. But the hardworking Kuribara spent his life perfecting his craft, and eventually proved everyone wrong. Having run successful Japanese restaurants for over 10 years, the chef speaks to Munchies about how he’d never be able to juggle anything because he only thinks about sushi, and how karate has taught him a lot about the craft of sushi-making. Learn more about Chef Kuribara above and make sure to visit Ushiwakamaru if you’re in New York.
362 W. 23rd St.
New York, NY 10011