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Maguro

Chef's Table

Morsels by Twin Cities Foodies

Maguro

Submitted by Henry Chan on
Thursday, September 25, 2008
The fat of the matter
Sushi fish from start to finish

Chef's Table

Morsels by Twin Cities Foodies

Sushi fish from start to finish

Submitted by Henry Chan — Gi... on
Thursday, September 25, 2008
The 98 Pound Restaurant: Cheap Sushi and More!

Breaking Bread

Restaurant News by Jeremy Iggers

The 98 Pound Restaurant: Cheap Sushi and More!

Submitted by Jeremy Iggers on
Tuesday, June 24, 2008
The next big trend for Chinese restaurateurs is sushi — the profit margins are better.
Jade: What's a Critic to Do?

Breaking Bread

Restaurant News by Jeremy Iggers

Jade: What's a Critic to Do?

Submitted by Jeremy Iggers on
Monday, May 5, 2008
The advantages and traps of recognition
Sushi: The Naked Truth — Edamame

Chef's Table

Morsels by Twin Cities Foodies

Sushi: The Naked Truth — Edamame

Submitted by Henry Chan — Gi... on
Wednesday, March 12, 2008
What makes one edamame better than another?
Sushi: The Naked Truth, part three

Chef's Table

Morsels by Twin Cities Foodies

Sushi: The Naked Truth, part three

Submitted by Henry Chan — Gi... on
Sunday, March 9, 2008
Cutting corners by not cutting bloodlines
New Group Blog for Foodies: Chef's Table

Breaking Bread

Restaurant News by Jeremy Iggers

New Group Blog for Foodies: Chef's Table

Submitted by Jeremy Iggers on
Friday, February 29, 2008
Not just for critics anymore
Sushi: The Naked Truth, part two.

Chef's Table

Morsels by Twin Cities Foodies

Sushi: The Naked Truth, part two.

Submitted by Henry Chan — Gi... on
Thursday, February 28, 2008

Bandwagons and gold diggers

Chef's Table

Morsels by Twin Cities Foodies

Tuna Tuna

Submitted by Henry Chan — Gi... on
Sunday, February 24, 2008
Sushi Bar Etiquette

Chef's Table

Morsels by Twin Cities Foodies

Sushi Bar Etiquette

Submitted by Henry Chan — Gi... on
Saturday, February 23, 2008

Don't take a sponge bath with that towel!

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