#sushiingredients

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.

Mar 29, 2020

Where to get sushi fish in the San Francisco Bay Area? Part 2 - Marukai

(Photo: Ann T.) Have you ever heard of Ranch 99 supermarket? If you're the professional chefs and experienced home cooks, I am guessing many of you have. It's a humongous Chinese supermarket that sells pretty much everything you need to cook Chinese food. But, have you ever heard of Marukai? If you have not, I recommend you go there now, even during the Coronavirus crisis because for one, they are open and most of all, you are allowed to go there. I would refrain from cal