After four years of working together at ~SEBO~, sushi chef and partner Danny Dunham has moved on to pursue other projects. Chef and partner Michael Black has brought on Nao Hashimoto to work alongside him at the sushi counter. Nao comes from Sushi Ota in San Diego, and has 12-plus years of experience with high-end and traditional sushi. One more addition to look for: Black has started working with some new seafood distributors, and has not only found a source for fresh Hokkaido uni, but is now offering a wider range of fish. Follow Sebo’s Twitter feed for updates.
Jun 1, 2010 • 1 min read
Changes at Sebo in Hayes Valley
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