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.
Making Sushi Rice is one of the most important steps when making sushi. To make Sushi Rice, you need to add Sushi Vinegar to cooked rice. So, what exactly is Sushi Vinegar? A standard recipe calls for Rice Vinegar, Sugar and Salt. I use Marukan Organic Rice vinegar, Organic Cane Sugar, and Sea Salt. The ratio we use is 5:3:1 (Rice Vinegar:Sugar:Salt). If you want to purchase one, Sushi Vinegar is available at many Japanese/Asian Grocery Stores, including Mitsuwa in San Jose.
(Image by t-mizo) Mehikari (Greeneyes/Shinning Eyes), Fukushima, Japan. Never let the name of this delicious small fish scare you from ordering. The name Mehikari means "shining eyes." The fish has eyes that look like they are lit in green and blue light, thus the English name "Greeneyes." If you haven't seen the fish before, here is what it looks like. Easter has a video (@3:20 in the timeline) showing the fish prepared by a sushi chef. It is a deep-sea fish living around 20
I think one of the most critical aspects of sushi bar experience is the interaction with the chef. No other cuisine offers such dynamic interaction between a chef and a customer. A customer has an opportunity to sit directly in front of a chef to place an order. This, creates a unique bonding experience for both the chef and the customer.
Because I've been a sushi chef for over nineteen years, and worked at about ten different restaurants, here are some of the tips I can off