1 of 4

Joshua Young, executive chef at Sai Sushi in the Abingdon Commons in Abingdon, holds a variety of fish from the sushi bar used for creating sushi dishes.

CAROLYN WILSON

Sushi chef Joshua Young has developed specific knife skills after spending years perfecting the techniques. The smooth cuts help to preserve the texture of the raw fish.

CAROLYN WILSON photos

Joshua Young, executive chef at Sai Sushi in Abingdon, shows off a sample of the food available there while standing near a locally hand painted Japanese mural inside the restaurant at Abingdon Commons.

CAROLYN WILSON

The restaurant serves a wide variety of fish, including uni, which is a sea urchin, and hamachi, a yellowtail. Other varieties include wahoo; scallops; unagi, which is barbecued eel; sake, a Japanese salmon

See Full Page