Chef Nikki Zheng never planned to become a sushi chef. She always imagined herself on the line, but never considered sushi — a booming, highly coveted craft.
While working at Sushi of Gari in New York City, Zheng enjoyed her very first omakase with a few friends for Christmas dinner. “That day really changed my perception [of sushi],” she said. “I realized, ‘Wow, sushi can be so creative.’ And also, good sushi can bring people joy. It’s like a bridge that connects people.”
