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.
"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 word "authentic" as "genuine," "original," and "real," then we can say what the majority of people regard as Sushi is Edo Mae style sushi. But if you think Nigiri, Gunkan and Hosomaki are authentic Edo Mae Sushi, that is not a correct understanding. Edo Mae, means in front of Edo - the old Tokyo. It refers to the style of Sushi using ingredient
How and When Did Tuna Become Such an Iconic Sushi Fish Neta(Ingredients)? For Edo-Mae style sushi, "Maguro," Tuna is the king of sushi Neta (ingredients). When I say "King," I mean it from sushi chef's perspective. I didn't know this until I became a sushi chef. A sushi bar without Maguro is like a steakhouse without steak. Tuna nigiri is the highlight of the omakase course - the main character, the hero of the movie. No Tuna, no omakase. No hero, no story. It was difficult f