‘Ghost’ pop-up brings sushi to Hi-Tone
“Man, I’m trying to just be creative with it. I’ve been not necessarily trying to keep it themed for our region, but use as many fresh things from our region as I can,” Darren Phillips said about his menu at his Yokai pop-up. (Patrick Lantrip/The Daily Memphian)
Darren Phillips learned how to make sushi at Downtown’s Bluefin about a decade ago, but it’s only recently that he began Yokai, a pop-up concept of his own.
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Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
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