Sushi Awards 2015

SA2015_sponsorsThe Eat-Japan Sushi Awards 2015 were a hotly contested battle to see which sushi chef would win the coveted title of “Sushi of the Year”! This extraordinary event saw master sushi chefs from some of the UK’s top-ranked sushi houses gather once again in London to create dazzling displays of delectable art and stake reputations on original masterpieces, each created especially for the Awards.

A twist on the traditionally-judged event system, the winner of the “Sushi of the Year” title was decided not by a panel of culinary heavyweights but by Sushi Award visitors themselves! Thus, they not only witnessed sushi created in front of their eyes, but tasted each entry and voted for their favourite. Consider it London’s largest act of “foodemocracy”.

Winner: Genji Sushi

Henryanto Aloysius

UK District Manager, Genji

Henryanto Aloysius has an advanced sushi certificate awarded by the All Japan Sushi Association. This led him to join Genji where in 2008 he was promoted to sushi training manager and moved to the United Kingdom, passing on his knowledge and skills to up-and-coming Genji chefs. Henry is now the District Manager for Genji Sushi Limited (UK).

Genji started as a smalltown sushi restaurant in the US and has been serving Kensington diners for over 7 years. They use only natural and healthy ingredients. Their Shabu-Shabu counter is especially popular.

The Spicy Crunch

Ebi Tempura, tempura crunch, shredded cucumber and quinoa brown rice wrapped in soy wrap. Topped with spicy yellow fin tuna with spicy mayo, mixed hoisin and teriyaki sauce.

Genji London (Kensington)

63-97 Kensington High Street
London
W8 5SE
020 7368 4500
www.genjiweb.com

maze

Gohei Kishi

Head of Asian Concepts, maze

Originally from Japan, and having lived in Paris until he was 18, Gohei more or less grew up in his mother’s Japanese restaurant,Tagawa. Intrigued by his heritage, Gohei decided to return to Japan to learn about Japanese food and the art of sushi. He quickly found a position in Kappou Nakajima, a Michelin starred restaurant where he remained for 5 years.

maze continues to tear up the rule book by re-working classic French dishes with an inspired Asian flourish. Headed by Executive Chef Michael Nizzero, the restaurant also includes a dedicated sushi bar.

Tuna “Toro” Gunkan

Rolled tuna emulsion, sushi rice and wasabi with Daikon sheet marinated in yuzu brine. Topped with quail egg marinated in rice Koji and beetroot marinated lotus crisp.

maze

10 - 13 Grosvenor Square
London
W1K 6JP
020 7495 2211
www.gordonramsayrestaurants.com/maze

Sozai Cooking School

Tomokazu Matsuya

Instructor, Sozai Cooking School

After graduating from culinary school, Tomokazu Matsuya travelled all over the world whilst serving as a chef in Japan’s Self Defence Forces. After 13 years of service he came to the UK, where he became Head Sushi Chef at So Restaurant. He is now a sushi cooking instructor at Sozai Cooking School, where he trains students to become professional sushi chefs.

Sozai is the first cooking school in the UK dedicated to authentic Japanese food. It offers a wide variety of classes covering dishes like multi-course kaiseki, vegan shojin, as well as ramen noodles and okonomiyaki.

Snow Drop

Mashed potato, Shio-koji (Koji that has been fermented in salt) and sushi rice cooked with coconut. With sprinkled coconut powder and gorgonzola source.

Sozai Cooking School

5 Middlesex Street
London
E1 7AA
020 7458 4567
www.sozai.co.uk

Yashin Ocean House

Alvaro Cano Comino

Chef de Partie, Yashin Ocean House

Yashin Ocean House for two years. Upon entering culinary school, he grew fascinated by the many kinds of fish and the myriad ways to prepare them. After moving to London, he began his training in Japanese cooking under the tutelage of Yashin Ocean House.

Yashin Ocean House in South Kensington is a Japanese restaurant with a modern twist, a unique approach and a Head to Tail dining concept. The menu’s intriguing synthesis of Japanese concepts with modern European styles aims to surprise and delight fans of Japanese cuisine.

Maki Sabroso

Ginger tempura marinated for five days in Amazu, rocket, and sun dried tomato rolled in bonito flakes. Topped with spicy mushroom foam, parmesan and toasted Sakura Ebi.

Yashin Ocean House

117-119 Old Brompton Road
London
SW7 3RN
020 7373 3990
www.yashinocean.com

eat TOKYO

Shengjian Lin

Sushi Chef, eat TOKYO

Shengjian Lin became a sushi chef in 1992. He worked for restaurants such as Irohanihoheto, and Izakaya Nippon in Osaka and was head chef at Beniha. He has been working at eat TOKYO since 2010.

The eat TOKYO Group has 6 branches across London. Drawing on over 40 years’ experience in the catering trade in Tokyo, the Group offers a wide range of authentic Japanese dishes including freshly prepared sushi, bento boxes, and anizakaya menu. They are committed to defying the stereotype that quality Japanese food has to be pricey.

Tosho

Rolled tuna, pear, spring onion, salmon, avocado with rice and special sauce. Topped with Tobiko (fish roe) and radish sprout.

eat TOKYO Golders Green

14 North End Road
Golders Green
London NW11 7PH
020 8209 0079
www.eattokyo.co.uk/golders-green

About the Sponsors

img_kikkoman

The first choice of Japanese chefs and households, KIKKOMAN Soy Sauce is the most distinctive variety of all. It is naturally brewed, using just four ingredients and no artificial additives. The careful fermentation process is what makes it so rich in natural umami, and its smooth mellow flavour distinguishes it from alternative products.

The first choice of Japanese chefs and households, KIKKOMAN Soy Sauce is the most distinctive variety of all. It is naturally brewed, using just four ingredients and no artificial additives. The careful fermentation process is what makes it so rich in natural umami, and its smooth mellow flavour distinguishes it from alternative products.