seven sushi samurai 2009
         
seven sushi samurai
sayan isaksson
sushi awards 2009

The defending champion! Mitsunori triumphed at the Eat-Japan Sushi Awards 2008, impressing judges and guests alike with his innovative rice-only entry, Seven “Rice” Samurai - ecology.

Mitsunori is a largely self-trained sushi genius, with an impressive professional career. He began training aged 20 in Osaka, then worked in the USA, Canada and Kyoto before moving to Tokyo where he worked at the newly launched Nobu Tokyo.

He then honed his skills at Nobu New York City, followed by Nobu Miami Beach where he worked as Executive Chef. He is currently the Chief Sushi Chef at SUSHI RAN in Sausalito, California.

Mitsunori won the 6th All-US Technical Skills Contest, and in 2007 and 2008 Sushi Ran was awarded one Michelin star. He holds a license for the preparation of fugu, or poisonous blowfish, and is also trained in the intricacies of traditional kaiseki cuisine.

Mitsunori’s extraordinary sushi combines diverse flavours, techniques and textures to communicate his own original message about the role and significance of food in our ordinary lives.

sushi awards 2009 I didn’t start out to be a sushi chef, even when I began my training as a Japanese chef – I even thought that making sushi was probably quite easy. Recently, however, I think I’ve come to understand the significance of sushi, and its endless possibilities.

I don’t really think about how my sushi might go down in Japan; at the heart of my approach is an interest in the global reaction to my sushi. America, where I live now, is home to much diversity. My customers are from different backgrounds, ethnic groups, culinary traditions. I want to create sushi that anyone, from anywhere, can enjoy. I don’t want to be bound by rules, or be told that I’ve got to do things the way they’re done in Japan. This is something I’ve learnt by living in the USA.

At Sushi Ran we use 300 different types of fish, sourced from Japan and elsewhere. Japan is rich in white fish, so you often find freshly sliced, white fish in restaurants, sushi awards 2009 but I like to include techniques I learned from traditional Japanese culinary training – smoking, infusing with herbs, marinating… but it’s not fusion. It’s my own personal style .

 

 
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