On an early November afternoon, Michimasa Nakamura, of Tokyo¡¯s Sushi M, is busy brainstorming.
He¡¯s pondering the set of new recipes that arrived via email earlier that morning. The instructions call for ingredients typically absent from the sushi chef¡¯s repertoire ¡ª coconut milk, tamarind, Thai rice and fish sauce. For Nakamura, the challenge is to interpret the recipes and present them as part of a tasting menu that still ¡°expresses Sushi M¡¯s style.¡± The catch is that he has only one month to perfect the dishes, and he can¡¯t ask for guidance because he has no idea who created them.
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