Why This Pop-Up Service May Replace Restaurants in the Coming Years

The chef brought out one of the fish he had just caught on Monday (the dinner was on a Wednesday). But it looked remarkably fresh, as if it had just been pulled from the ocean. The chef attributed the preservation to a specific fishing technique he learned while working in Japanese restaurants. I didn't write it down, so I can't relay it, but I was amazed how much care Geoffrey had for the ingredients. He may be the closest thing there is to an American Jiro.