Multiple Locations (see website)

THE DISH ON THE CHEF:

What is more unusual than an American sushi chef? Born and raised in Miami, Jo Clark started working in restaurants at the age of 13. He served his sushi apprenticeship for a decade at Yama in Lake WOrth, where he worked with chefs from different parts of Japan. He opened his first Sushi Jo at The Ritz-Carlton in Manalapan, and now has three locations in the area.

"It took them five years before they would let me handle the fish," he laughs, "but it was a complete education. I was trained in how to cut vegetables and prepare rice and sauces, and also learned how to order only the freshest-quality fish."

Clark cuts slices of pristine tuna, salmon, flounder, Japanese snapper and hamachi (yellowtail), arranging them artistically on a platter. For the roll, he cuts a European cucumber into paper-thin slices, assembling it to resemble a piece of seaweed. He layers the interior with king crab, salmon, cream cheese, and both black and orange tobiko (caviar), then garnishes the roll with sesame seeds and sweet ricewine vinegar.

Certificates also valid at Thai Jo:
http://thaijo.com