A&E Toledo Magazine: The Art of Sushi Published on Feb. 7, 2016 Share Tweet Share Email Comments Print Anthony Sharples of Genoa and his son Braeden, 13, at Kengo Sushi. The Blade/Katie Rausch Buy This Image Cooked Sea Bream, or Madai, at Kengo. The Blade/Katie Rausch Buy This Image Server Yumi Habara at Kengo Sushi & Yakitori. The Blade/Katie Rausch Buy This Image A Negitoro roll, or Blue Fin Tuna, is served at Kengo Sushi & Yakitori. The Blade/Katie Rausch Buy This Image Chef Kengo Kato reaches for a piece of Blue Fin Tuna while making a Negitoro roll at Kengo Sushi & Yakitori, 38 S. St. Clair St. The Blade/Katie Rausch Buy This Image Jason Guingrich of Kobe Bay. The Blade/Katie Rausch Buy This Image Jason Guingrich, sushi chef and manager at Kobe Bay restaurant, places topiko on top of a Cherry Blossom roll. The Blade/Katie Rausch Buy This Image Kyoto Ka, 300 Madison Ave., serves a variety of sushi, sashimi, and cooked seafood. The Blade/Katie Rausch Buy This Image Server Jenniffer Soff carries two sashimi, or uncooked fish, bentos to customers at Kyoto Ka. The Blade/Katie Rausch Buy This Image Kyoto Ka owner and chef Joe Cho finishes an order of sushi. The Blade/Katie Rausch Buy This Image Related Items sushi ,food ,Downtown Toledo ,Toledo Magazine Recommended for you Click to comment