SUSHI COLLECTION
My experience with sushi has taken me through Japanese kitchens in the United States and Thailand.
I spent time working with traditional Edomae sushi, where I learned how much attention goes into preparing each piece of nigiri.
Later, I worked as Sous Chef at a Michelin-starred Edomae sushi restaurant in Bangkok. That experience helped me develop a deeper understanding of the standards behind Japanese fine dining.
If you make a bad cut, you lose one piece of fish. If you store it badly, you could lose the whole fish.
This is something I always keep in mind when working with seafood. Good sushi starts with how we handle the ingredients, long before we make the first piece of nigiri.
This collection is where I share what I've learned about sushi ingredients and the techniques used to prepare them.
Hirame is a classic white fish in Japanese sushi, known for its delicate flavour and firm texture. Its unusual eye position and leopard-like markings make it easy to recognise. Discover what makes this flatfish special in traditional Edomae sushi.
Tai has been valued in Japan for centuries. Known for its delicate white flesh and its connection to Japanese celebrations, it is also an important fish in traditional sushi. But what exactly is Tai, and how is it different from Madai?
Today, bluefin tuna is one of the most valuable fish in the sushi world. But there was a time when its fatty belly was hardly wanted. Discover how this fish became so prized and what makes Akami, Chutoro and Otoro so different.
Shima Aji is a prized fish in Japanese sushi, known for its clean flavour and firm yet tender texture. Despite its name, it is different from the familiar Aji. Discover what makes Shima Aji special, from the golden stripe along its body to its place at the sushi counter.
Anago is one of the traditional ingredients of Edomae sushi. Unlike Unagi, which lives in freshwater and coastal waters, Anago is a marine eel known for its delicate flavour and soft texture. Preparing it requires skill, especially when opening the fish and removing its bones.
