1.4M views · 14K reactions | Cut, color, clarity, and carat — these are the four qualities sushi master Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan. Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants. | Eater | Facebook

241K views · 1.1K reactions | At Tokyo yakitori restaurant Tsukune Toranomon, chef Kazuhiro Watanabe grills countless skewers a day, but his shop's signature menu item is tsukune, a style of yakitori made from minced chicken. | Eater | Facebook