Seven Sushi Samurai 2009

How the Seven Sushi Samurai are selected

Each year, the Seven Sushi Samurai are selected by Masayoshi Kazato, Sakaezushi, of Vice-Director of our supporting organization, the All Japan Sushi Association and Eat-Japan. These top seven sushi chefs are all acclaimed in their countries of residence, having either won leading national sushi contests or been recommended by the organization.

The All Japan Sushi Association

This is Japan’s largest body for sushi professionals, and is officially recognised by the Japanese Ministry of Health, Labour and Welfare. The All Japan Sushi Association carries out activities to promote sushi both domestically and overseas. It has organised sushi skills contests, lectures and seminars in Japan as well as countries including France, Russia, and the U.S.A. in an effort to encourage the best practice in sushi-making worldwide.

What makes a sushi chef so special?

Sushi is a very simple food but its simplicity is deceptive. In order to become a top class sushi chef, trainees need to master Japanese food philosophy, hone their knowledge of hygiene and build their techniques and precision, shaping sushi perfectly.

For example, chefs should take as little time as possible to actually shape the sushi, as heat from the hands causes the topping to warm. The rice needs to be soft and airy inside, but firm enough on the outside to maintain its shape. An experienced chef can make 1 piece in as fast a time as 3 seconds - and that’s all it takes for the very best to make perfect sushi. This combination of speed and accuracy is one of the most important skills.
Making 300 within just 90 minutes requires considerably refined technique. So make sure to come and see just how good sushi made with superlative skills can taste!