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Into the Mind of Gyotaku Owner Tom Jones for International Sushi Day

sushi california roll
The same nerve receptor that responds to the green paste on your sushi plate is activated by car exhaust, the smoke of a wildfire, tear gas and other chemical irritants.

Friday was International Sushi Day and The Conversation celebrated by getting insider information from someone who’s been in the industry for over 35 years.

Tom Jones is the owner of Gyotaku Japanese Restaurant chain on O‘ahu. He spent two years in Tokyo as a sushi apprentice before opening his popular eatery in 2001. The Conversation sat down with Jones to get his thoughts on the evolution of the dish in the United States, and to get the location of the best sushi he’s ever had.

Russell Subiono is the executive producer of The Conversation. Born in Honolulu and raised on Hawaiʻi Island, he’s spent the last decade working in local film, television and radio. Contact him at
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