The depth of sushi knowledge shared was expansive; not just how to cut fish precisely and make perfectly sticky yet surprisingly light rice, but even the flavor and texture variations between specific parts of the anatomy. And not just of Chef Kok but also of Leslie, who was fully conversant on the topic.
And at the end of the session, as if to acknowledge the evolution of ancient fish dragging themselves from the wet, primordial ooze, Chef Kok strayed from the sea onto dry land with remarkable Japanese Wagyu beef. Licked for mere seconds by the flames of a blowtorch and dashed with crushed black pepper, the meat was so comprehensively marbled and rich that it radiated with shiny flavor. But keeping to his genesis, Chef Kok served it as sushi -- cut perfectly and laid atop his own magical rice.