原文开头
Two weeks before guests arrive for one of his omakase-style dinner parties, Travis Iwanaga will place a slab of bluefin tuna belly in a dry-aging fridge in his New York apartment. Over the next 14 days, Iwanaga will monitor the fish with the watchful eye of a sushi chef. Aging the tuna is just the beginning of his prep. Before his seven guests sit down, he may also have clarified some cocktails, spun sorbets light as air with a Pacojet and assembled kakigori, the eye-catching snow-cone-like dessert, with help from an electric Japanese ice machine. Over the past six years, the 39-year-old hardware engineer has built a kitchen that would make many professional chefs jealous. …
摘自《彭博商业周刊》(Bloomberg Businessweek)2026年8月刊,Kat Odell。仅引用开头一小段供了解文章,版权归原刊所有,全文请阅读原刊。