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Kaz Matsune

Author, Speaker

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20200130 How I became a sushi chef cover
(almost) all the answers you always want

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Kaz Matsune was born with a love for cooking. His passion led him to be a diligent student and a skilled sushi chef at restaurants such as Minako (San Francisco's first organic, Japanese restaurant), Ozumo, and the famed Fort Mason restaurant, Greens.

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Today, Kaz teaches corporate teams and sushi lovers of all stripes his craft with Breakthrough Sushi - the first and only sustainable team building sushi company in the US.

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Over the course of his 18-year professional culinary career, Kaz has served top celebrities and some of the Bay Area's top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon Wireless, and Citibank. He has taught over 10,000 sushi lovers and even held lessons at the Culinary Institute of America at Copia.

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Kaz has also appeared in videos for Grammarly and Survey Monkey, as well as ad campaigns for Adobe and Eventbrite. His writing is featured on Quora, The Huffington Post, Slate, Apple News, and he has published three books on sushi. The most recent book, How I Became a Sushi Chef, is a memoir of his culinary journey.

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Wasabi Roll (Hosomaki, Thin Seaweed Out Roll, 6pc)
  • Sep 26, 2021

Wasabi Roll (Hosomaki, Thin Seaweed Out Roll, 6pc)

If you think of “hot” when you hear the word wasabi, my guess is you probably haven’t had a chance to experience the fresh wasabi. Fresh...
How To Spread Sushi Rice on Nori Seaweed for Three Different Types of Sushi Rolls
  • Sep 19, 2021

How To Spread Sushi Rice on Nori Seaweed for Three Different Types of Sushi Rolls

There are many types of sushi and there are many types of sushi rolls. In this recipe, I am going to explain the basics of how to spread...
Red Dragon Roll
  • Sep 1, 2021

Red Dragon Roll

While many Dragon Roll recipes call for Unagi, Fresh Water Eel, most of the Red Dragon Rolls are missing Unagi. Another ingredient...
Salmon Sashimi with Hickory Smoke (Not to be confused with “Smoked” Salmon Sashimi)
  • Aug 1, 2021

Salmon Sashimi with Hickory Smoke (Not to be confused with “Smoked” Salmon Sashimi)

Spoiler alert: This recipe is about a smoke gun. The story is, however, about our senses. Aroma is a fantastic thing with infinite...
What Is Authentic Sushi?
  • Jul 9, 2021

What Is Authentic Sushi?

"What is authentic sushi?" is a good question because I really don't know what that is. If we refer to the connotative meaning of the...
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