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I wore a tropical-print shirt and sandals to get in the mood, but when the concierge complimented my choice during check-in, I felt like I had worn the band’s shirt to the concert. The altitude also seemed to have a filtering effect on the clientele. I’m doing it , I thought, I’m relaxing. But by 1948 more people had time for it.
In New York City, chef-owner Toshihiro Uezu’s Kurumazushi debuted in 1977; in 1995, his omakase menu netted a three-star review from then- New York Times critic Ruth Reichl, who noted that despite the “current craze” for sushi, the dinnertime clientele was still mostly made up of Japanese guests.
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