https://www.siliconvalley.com/2022/07/17/chefs-keep-fine-dining-afloat-at-the-alameda-marina-san-francisco-bay/ > Chef Allan Jiang cups balls of sushi rice in his palm and places a pat of hand-ground wasabi in the center, topping each with a slice of freshly cut fatty tuna and a single drizzle of soy sauce. > His deft hands take only minutes to compose each of the 10 Omakase courses he’s planned on the evening’s menu – all consumed within seconds – for the six guests tucked beside him.