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- Chef Yoshihiro Narisawa of Les Creations de Narisawa – Tokyo, JapanPhotos: Heather SperlingJapanese/Sushi, Avant GardeMay 2009
- Chef Carl Schroeder of Market Restaurant and BarPhotos: Antoinette BrunoSan Diego, CAEclectic/Global, American Contemporary, Japanese/Sushi, Seasonal/Market FreshApril 2009
- Chef Isao Yamada at Upstairs at BouleyPhotos: Antoinette BrunoNew York, NYEclectic/Global, Japanese/SushiApril 2009
- Pastry Chef Dan Carter of Go FishPhotos: Antoinette BrunoSt. Helena, CASeafood, Japanese/SushiFebruary 2009
- Chef Ricardo Sanz of KabukiPhotos: Antoinette BrunoMadrid, SpainAvant Garde, Japanese/Sushi, Spanish/PortugeseFebruary 2009
- Chef Jean-Georges Vongerichten of MatsugenPhotos: Antoinette BrunoNew York, NYJapanese/SushiDecember 2008
- Chef Jonathan Hunt of Boom NoodlePhotos: Antoinette BrunoSeattle, WAJapanese/Sushi, Tapas/Small PlatesNovember 2008
- Chef Joe Elevado of Social HousePhotos: Antoinette BrunoLas Vegas, NVJapanese/SushiSeptember 2008
- Chef Yoshinori Ishii of Morimoto Omakase BarPhotos: Antoinette BrunoNew York, NYJapanese/Sushi, Avant GardeJune 2008
- Chef Takashi Yagihashi of TakashiPhotos: Antoinette BrunoChicago, ILFrench Contemporary, Japanese/Sushi, Eclectic/GlobalMay 2008
- Chef Thomas Buckley and Pastry Chef Joel Lahon of NobuPhotos: Antoinette BrunoMiami Beach, FLJapanese/Sushi, Eclectic/GlobalJanuary 2008
- Chef Brad Parsons of Aria at the Fairmont HotelPhotos: Antoinette BrunoChicago, ILJapanese/Sushi, Eclectic/GlobalOctober 2007
- Chef de Cuisine Yosuke Suga of L'Atelier de Joel RobuchonPhotos: Antoinette BrunoNew York, NYJapanese/Sushi, French Contemporary, Avant GardeMay 2007
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