NYC Chef John Daley takes his sushi pretty seriously, any questions about his commitment to the cause should be answered by his knuckle tattoos reading ‘Fish’ and ‘Rice’. Having worked previously at Masa and 15 East in the city, he went on to sharpen his skills with three years in Tokyo working under his “master’s master” Rikio Kugo of Sukeroku. Looking to take charge he now co-owns an 11 seat restaurant, Sushi Ko, in the Lower East Side, a simple blond wood counter, easy on the decoration, where he serves “Omakase” style meaning you place your trust in the chef to choose the best of what’s on offer. Here he talks to Cool Hunting about getting into the serious art of sushi and let’s us take a peek at his pre-service prep. Press play.