TOKYO-- Satoru Araki is meticulously slicing a prime cut of chutoro (medium fatty tuna) into morsels as he serves up a course of nigirizushi (hand-pressed sushi) in the backstreets of the upmarket Tokyo suburb of Hiroo.
Life
Gastronomy becomes key draw for high-end travelers to Japan
International interest in fine dining is soaring, but capacity is limited
Satoru Araki prepares sushi at his restaurant, Sushi Satoru, which has attracted attention from foreign visitors thanks to a mention in the latest Michelin Guide for Tokyo. (Photo by Phoebe Amoroso)
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