Tokyo to table: How sushi gets from Japan to San Francisco | Food & Wine Newsletter

Check out this latest selection of content from The Chronicle's Food and Wine team. If you have trouble reading this message, view it in a browser.         Food & Wine               Friday, September 8, 2017     Tokyo to table: How sushi gets from Japan to San Francisco   It's a delicate circle of trust among Bay Area diners to place their money behind chefs to bring them the highest quality fish; in turn, chefs trust their buyers across the ocean in Japan to find the best seafood at Tsukiji, where fish are snapped up through rapid auctions or careful negotiations.     Continue Reading         New wave of omakase: Michael Bauer's Bay Area picks   Continue Reading     Esther Mobley: Cold Drinks brings scotch into the modern age   Continue Reading         From Puerto Rico: Comfort in a bowl of corn   Continue Reading     Repertoire: Best time of year for Italian stuffed peppers   Continue Reading         The Roosevelt brings tamales back to the parlor   Continue Reading     Aina and newcomer Khamsa are hits; Dobbs Ferry misses the mark   Continue Reading         Impossible Foods opens new Oakland facility   Continue Reading     A correct and definitive ranking of It's-It flavors   Continue Reading         A Brown Kitchen: Grilled Pineapple Raita   Continue Reading         Now through 9/16, click here to get two years for the price of one.           Connect     Facebook     Twitter     Pinterest     Instagram   About   Privacy Policy   Terms of Use         901 Mission St San Francisco CA 94103 ©2017 Hearst Communications, Inc.