There’s an adage among sushi connoisseurs: You can tell how good the chef is by his tamago — the traditional Japanese egg omelet served at sushi restaurants. And knowing how to tell the ...

At NYC’s sushi restaurant Rosella, chef Jeff Miller’s menu features a familiar Japanese dish: a rolled tamago omelette, a slightly sweet but savory staple of sushi counters in Japan.

The platter is loaded with ebiko roll, kani sushi, tamago sushi, ebi sushi, kani crunchi maki and ebi tempura maki. The Kiku set at P2,200/platter, is good for 10 to 12 persons. It consists of ...