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.
If you ever tried Sushi and found it so delicious, there is a scientific reason. Let me explain. This is from my recent talk at Food Science and Teach @ UC Berkeley, "The Science of Sushi." Maybe you've heard of Umami. If you haven't, it is the so-called fifth savory taste. The word originates in Japanese, "Umai", which means delicious. So, Umami loosely means Deliciousness (in my opinion). The more umami in the food, the tastier we humans find. So, which food has Umami? Chee