How A Michelin-Starred Restaurant Processes 100 Pounds Of Dry-Aged Fish Per Day - Mise En Place

How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place

Michelin Star Dry Aged Fish: How To Do & How It Tastes

Hiroyuki Terada - Diaries of a Master Sushi Chef

How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef — The Experts

Dry Aged Fish

How One of New York’s Best Chefs Runs His High Volume Michelin-Starred Restaurant — Mise En Place

Chef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En Place

How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants — Vendors

How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place

The Endless Work That Goes Into New York’s Best New Michelin-Starred Menu — Mise En Place

How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place

How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place

How a Two Michelin Star Restaurant Makes Frozen Fish Curls