You are here

Sashimi platter.

Chef Aeron Choo specialises in aged fish at Kappou.

Tenmi with sudachi citrus and awabi kimo (minced live abalone liver)

A Sushi Obsession

Aeron Choo lives and breathes Japanese food.
May 13, 2017 5:50 AM

"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

Market voices on: