I think one of the most critical aspects of sushi bar experience is the interaction with the chef. No other cuisine offers such dynamic interaction between a chef and a customer. A customer has an opportunity to sit directly in front of a chef to place an order. This, creates a unique bonding experience for both the chef and the customer. Because I've been a sushi chef for over nineteen years, and worked at about ten different restaurants, here are some of the tips I can offe
(Photo from Wiki Media Commons) (From "How I Became A Sushi Chef: From apprentice to teacher") The following day, my Tamago training started. I finished the necessary prep. Sushi Rice, Snapper, Hirame, Maguro, and Salmon in an hour and a half. We still had thirty minutes to open. I went to the kitchen and informed Toru my required prep for the day was done. "Good, you finished all your prep, right? Come over here, then," Toru told me. He had a small notebook in his hand. "Thi
We are so excited about this new video for breakthrough sushi. The shoot took place during our recent team building sushi class at Bluxome Street Winery in San Francisco. Thank you, Albert, at Pork Belly Studio for making such a beautify video for us! #TeamBuilding #Video #SushiClasses #SushiChef #SanFrancisco
Kazutoshi Hirata is one of the few Freelance Sushi Chefs in San Francisco Bay Area. For the past twenty years, he has worked for many top San Francisco Sushi Restaurants like Ozumo and Yoshi’s. Now at 65, Mr. Hirata is still actively working as a Sushi Chef, as well as connecting Japan and the U.S. through food. I had a chance to talk to him about his unique experience. Q: Why did you come to the United States? Hirata: I always wanted to live overseas, like Spain. After visi
(video by Eater.com) "Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater's Kat Odell scored a seat at his bar to taste through America's best omakase." #SushiChef
(Originally posted on Quora.) Simply put, it is because the depth of mastery has no end. As simple as the techniques of sushi are, one can go as deep as he wants to master the art.
This, I think, goes with any form of art, not just sushi, and it is a common belief among most Japanese: Never-ending improvement in search for perfection.
After being a sushi chef for fifteen years, I feel that I just started to understand how to make sushi rice when I mix rice with sushi vin
Someone asked me this question, and so, I wrote my experience, starting at a Sushi Restaurant in Los Angeles back in 2000, with no professional culinary and Sushi experience. It was quite a journey, which I never expected to take part in and now, after fifteen years, I am always and ever grateful for the experience. You can read my story here. #Quora #SushiChef
Have you ever asked this question to your sushi chef, "So, what's fresh today?" From a sushi chef standpoint of view, I must confess that it's rather annoying. In fact, many of the sushi chefs I worked with, disliked being asked this question. Why? Because the fish supposed to be fresh to begin with - at least fresher than other seafood establishments because sushi restaurants serve them raw. Secondary, many sushi chefs know that a fresh fish does not always mean "tasty." How