A Sushi Obsession

"Sushi is my life," declares 23-year-old Aeron Choo. She's not exaggerating. She works at least 20 hours a day, sleeps about 12 hours a week and lives off the leftovers from service at her four-month-old omakase restaurant, Kappou Japanese Sushi Tapas Bar.

"I gave up having a normal life long ago. There's no way I can be in a relationship, no way I can own a dog; I don't even watch TV. Everything normal is impossible for me," says Chef Choo.

Kappou's menus range from S$68 to S$128, and her specialties include aged fish eaten as sashimi or sushi. "My chutoro is aged about nine days, akame is six days. White fish needs two days at least, otherwise it's very hard. These are things you need experience to know. They cannot be taught."