56 PUNCHMAGAZINE.COM {food coloring} The Peninsula certainly has no shortage of sushi restaurants. But head chef and co-owner of Sushi Ai in Redwood City, Yong (Brandon) Wu, says he offers an experience like no other in this part of the Bay Area. “Here, we focus on dryaging,” he explains. “We’re conditioning the fish so the moisture content on the exterior of the fish dries out and the enzymes and connective tissues break down. That’s when the true flavor of the fish comes through.” While attending college in San the sushi chef. Multiple curated courses of various nigiri (a slice of raw fish placed atop a dollop of sushi rice) are served based on seasonality, freshness and the whims of the chef. “Opening an omakase restaurant was a personal goal of mine,” says Brandon. “I love serving people one course at a time and seeing their reaction. Nothing is rushed. Guests take their time, chat a little and enjoy their food. It’s a different Francisco, Brandon started working as a server at his friend’s sushi restaurant. When there was a lull during service, he would watch the sushi chefs working. “It’s amazing how a block of fish could be turned into a piece of art,” he recalls. “To me, Japanese food is an art, especially in an omakase setting.” In Japanese, the word “omakase” means to trust all the details to the chef. It usually involves a more intimate and interactive dining experience that highlights the skill and artistry of
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