George Yamazawa demonstrates a highly-skilled technique called katsuramuki to cut daikon radish into paper-thin sheets to create a long scroll in his Durham restaurant, Yamazushi, on Friday, Oct. 23, 2015.
George Yamazawa demonstrates a highly-skilled technique called katsuramuki to cut daikon radish into paper-thin sheets to create a long scroll in his Durham restaurant, Yamazushi, on Friday, Oct. 23, 2015. 2015 News & Observer File Photo - Juli Leonard jleonard@newsobserver.com
George Yamazawa demonstrates a highly-skilled technique called katsuramuki to cut daikon radish into paper-thin sheets to create a long scroll in his Durham restaurant, Yamazushi, on Friday, Oct. 23, 2015. 2015 News & Observer File Photo - Juli Leonard jleonard@newsobserver.com

The Menu: Ancient tradition, superb execution at Yamazushi

November 16, 2016 10:00 AM