Anthony Sharples of Genoa and his son Braeden, 13, at Kengo Sushi.
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Cooked Sea Bream, or Madai, at Kengo.
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Server Yumi Habara at Kengo Sushi & Yakitori.
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A Negitoro roll, or Blue Fin Tuna, is served at Kengo Sushi & Yakitori.
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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.
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Jason Guingrich of Kobe Bay.
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Jason Guingrich, sushi chef and manager at Kobe Bay restaurant, places topiko on top of a Cherry Blossom roll.
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Kyoto Ka, 300 Madison Ave., serves a variety of sushi, sashimi, and cooked seafood.
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Server Jenniffer Soff carries two sashimi, or uncooked fish, bentos to customers at Kyoto Ka.
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Kyoto Ka owner and chef Joe Cho finishes an order of sushi.
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