| Signature Sushi (washingtonpost.com) (842 words) |
 | SPEAKING OF signatures: What he calls "original small dishes" or sometimes "free-style Japanese" cooking has been the hallmark of Kaz Okuchi at Kaz Sushi Bistro for several years, although he does not think of it as fusion in the trendy sense. |
| Okuchi is also capable of a joke, as evidenced by the "no-carb tuna sushi" with thyme-flavored miso sided with yuzu aioli. |
| Okuchi's use of herbs -- he infuses high-quality soy sauce with rosemary, basil, thyme and so on -- is particularly attractive when it comes to sashimi, because it plays up the lighter, fresher spectrum of the fish flavors. |
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