‘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 food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
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