joey restaurant

As the Executive Chef of Joeys restaurant chain, Chris Mills travels the world trying different foods and developing new menus. He’s eaten a few things we here in Canada would consider unconventional, including scorpions and crickets. But there’s one particular dish from the Tsukiji Market in Japan that he — and his stomach — will never forget. Let’s just say there were 150 of them, and they were still alive. We caught up with him at the launch of Joey Don Mills to ask him for an explicit description of this very memorable meal. Check the video above!