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.
California Roll has become the iconic Sushi item in the US and the rest of the world. As far as I know, from working at about ten different Japanese/Sushi Restaurants in the US, it is the most popular item on the menu.
Even at stores like Whole Foods and Trader Joe's, it is one of the most visible Sushi items next to Spicy Tuna and Rainbow Roll.
So, who invented California Roll, and how did it become so popular?
The story I heard was that one day, a Sushi chef at Sushi ba
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
"If you want to know how good a sushi restaurant is, you should order Tamago," my mother used to tell me. My mother's explanations always puzzled me. How could Tamago, a non-fish dish, test a Sushi Chef's skill? Shouldn't it be fish? "Why Tamago, not fish?" I once asked my mother at a Kaiten Sushi restaurant. "That's because it's difficult to make a good Tamago," she said. "That's it? Is that the only reason?" I asked back. "Yes, that is it," she answered. Was that the answer