Sushi - Preparing edible artistry

Laura Simon and Glenn Landberg

Sunday, March 15, 2015

Sushi chefs at Shogun and Saffron in Cape Girardeau demonstrate their skills.

A rainbow roll at Shogun in Cape Girardeau. (Laura Simon)
Sushi chef Michael Lin plates a rainbow roll at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
Sushi chef Hank Ou plates a Fuji roll at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
A plated Fuji roll is ready for a customer as sushi chef Michael Lin works on his next masterpiece at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)

A plated Fuji roll is ready for a customer as sushi chef Michael Lin works on his next masterpiece at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
Sushi chef Michael Lin puts the finishing touches on a sushi plate at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
Sushi chef Michael Lin cuts up a fresh octopus at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
Sushi chef Michael Lin cuts up a fresh octopus at Shogun in Cape Girardeau, Friday, March 13, 2015. (Laura Simon)
Bryan Suntrup places the final garnishes on a plate of sushi at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)

Bryan Suntrup slices into a fillet of Izumidai fish while preparing for the evening at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
Bryan Suntrup adjusts a St. Louis roll at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
A mixed vegetable roll at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
A mixed vegetable roll at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
A spider roll at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
Bryan Suntrup slices through a spider roll after preparing it at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)
Sushi chef Jeff Tabtiang places ingredients into a St. Louis roll at Bistro Saffron Wednesday, March 11, 2015. (Glenn Landberg)