Experience an evening of
unforgettable taste sensations!
Date: Tuesday 24th Oct 2006
Time: 18:30 - 21:30
Venue: The Vincent Rooms at Westminster Kingsway College
76 Vincent Square, London SW1P 2PD
Tube: Victoria (Victoria line)
Map: click here
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 Jeff RamseyMandarin Oriental Tokyo Tokyo, Japan |
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The modern gastronomy genius who preserves the true Japanese aesthetic of harmony and balance while using ideas and flavours from modern gastronomy. Winner of Gold at the National Sushi Society Creative Sushi Awards in 2003, and Silver in 2001.
Electric Eel - An exciting fusion of modern and traditional. Eel is basted in a thick, sweet sauce and combined with roast pineapple, with the magic ingredient - sechuan buttons - adding an electrifying flavour burst.
Reaction on Winning: “I was overwhelmed and excited to win. It’s definitely and truly an honour to have won, but also even to be a part of this culinary and cultural exchange. I think it’s a great event, and a good thing to happen to sushi.” |
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 Hiroaki OkunoTokyo Ohsushi Mie, Japan
A highly skilled, innovative champion of traditional sushi craftsmanship who attracts customers from far and wide. He was awarded a Gold Medal at the Central Japan Area Sushi Skill Contest in 2003, and Silver In 1999.
Dancing Lady Cha Cha Sushi - Inspired by the legendary dancing of the famous wife of a samurai shogun from Mie prefecture, this sushi is seductive and ravishing, and combines fish, meat, vegetables and egg. |
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Naoki YoshidaSushiken Toyama, Japan
A thoroughbred sushi master from one of Japan's greatest international sushi making families. Sushiken has expanded internationally, with a branch in California, and Naoki is the latest generation sushi master.
Konbu Marinated Salmon Nigiri -Succulent salmon is sandwiched between pieces of umami-rich, savoury konbu kelp, a popular delicacy in Toyama, for two whole days for a sushi whose incredible depth of flavour belies its simple appearance. |
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Noriaki YasutakePerrys Washington DC, USA
A multi-award winning creator of dazzlingly original sushi. Noriaki has a masterful grip of authentic sushi skills and knowledge. He was awarded First Prize in the National Sushi Society Creative Sushi Award in 2004 & 2006, and Second Prize in 2003.
Fish and Chips Sushi -Inspired by one of Britain's most quintessential dishes, but very different, this sushi is seasoned with the traditional British accompaniments of malt vinegar and a tartar style sauce. |
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 Masami OuchiUbon by Nobu London, UK
A true sushi specialist dedicated to the pursuit of sushi excellence, Masami trained and gained experience at the distinguished Kyubei restaurant in Ginza, Tokyo. He works even harder at Ubon by Nobu in order to achieve excellence in all areas of the profession, and please his customers.
Ubon Sushi -A delightful layering of tastes and textures, featuring melt-in-the-mouth, fatty tuna, finely chopped wasabi, crunchy deep-fried lotus root, tosa vinegar jelly sheets and piquant chilli sauce. |
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Shingo Suzuki Kobe Jones London, UK
America, Australia, and now the UK: Shingo's sushi makes waves around the world! Shingo, with his international background and innovative style, is the creative driving force behind Kobe Jones’ signature dishes.
Green Tea Smoked Salmon Sushi -Fusing the best of East and West in true Kobe Jones style, this sushi combines green tea flavoured smoked salmon with vegetable caviar, wasabi cheese and nori cream. |
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Nobuyuki YamaguchiMatsuri Restaurant Group London, UK
Committed to sushi excellence - and a samurai for the second year running!
Matsuri, one of the most respected Japanese restaurants in London, constantly strives to raise sushi standards. Nobuyuki's passion and dedication attracts many sushi lovers to the sushi counter.
Balsamic Dressed Yellowtail Sushi -Light tasting yellowtail is flavoured with balsamic vinegar and basil oil and served with fresh wakame and red onion for a refreshing confection with a Western twist. |
Sponsored by:
Supported by:
Embassy of Japan, JETRO (Japan External Trade Organization)
and JNTO (Japan National Tourist Organization)
Special thanks to:
FENG SUSHI, HARRO FOODS LTD., MOSHI MOSHI and TOSHIBA
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