Japanese chefs head to Britain to stamp out Europe's second-rate 'pseudo sushi'

Chef Hiroyuki Kanda crinkled his nose. "When I walk into a sushi restaurant in London, it always smells fishy," he said. "A sushi restaurant serving clean fresh fish should never smell like that." Out of everyone, Mr Kanda should know: crowned with three Michelin stars for his sushi creations at his Tokyo restaurant, and the creator of a national Japanese textbook on sushi making, the chef is one