Our guest is Nobu Yamanashi, the director of Yama Seafood. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for over 40 years. Thanks to superior suppliers like Yama Seafood, our diet has shifted dramatically towards fresh seafood like sushi in the last decades. For example, people used to be frightened by the idea of eating raw fish in the 1950s, but now $300 per person omakase sushi dinner is not unusual these days. And it is hard to find a supermarket that does not carry sushi. Without a doubt, sushi has become part of New Yorkers’ diet because of the stable supply of premium fish. In this episode, we will discuss how Yama Seafood started when no one was buying specialty fish like tuna in the U.S., why Nobu decided to succeed in the highly demanding job in the seafood business, the changing needs for seafood in New York City dining scenes, why Yama Seafood has many employees who have worked for the company over 30 years, and much, much more!!! 

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Here is a fascinating video about Nobu Yamanashi's job. 

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