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.
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.
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.
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.
(Originally posted on Huffpost) When I started being a Sushi chef nineteen years ago, I had no idea how to make Sushi Rice, how to cut Maguro, fillet Kanpachi, make California Roll, Dragon Roll, Shrimp Tempura roll make Sashimi and Nigiri.
I enjoyed every step in learning all the techniques associated with Making Sushi. I love it because I met so many great Sushi Chefs who taught me what I know today. I am ever so grateful for them. I regret I never had a chance to really s
Allow me to share a secret (well, it's more like a myth I suppose). Sushi chefs eat less sushi than you think they do. Many people (or at least those who asked me the question during my sushi classes) assumed I eat a lot of sushi. So, they asked me a question like, “What is the best sushi restaurant in the city?” or, “Which restaurant do you recommend?” The fact is, at least these days, I eat less sushi than when I was starting out some nineteen years ago. When I started my s