Excellent making sushi skill of Japanese sushi artisans

Posted on 05-08-2018.

The fish may not perfect but the most important thing is that you have to try your best to make it perfect, 'said Daisuke Nakazawa.

Daisuke Nakazawa is a professional sushi chef. He was born in 1979 in Japan and now is the head chef of most famous sushi restaurant in New York City – Sushi Nakazawa. Nakazawa used to studied at the famous Sukiyabashi Jiro restaurant and is disciple of sushi chef Jiro Ono during a decade. If you are a sushi fan, you must know the reputation of this restaurant in Ginza, Tokyo.

Chef Daisuke Nakazawa currently is the head chef of most famous sushi restaurant in America.

For the first three years of his career, Nakazawa never thought that this was the way he will follow and simply a job to earn money. At the age of 19, he was fired from his first job as a sushi chef for gambling and alcoholism. Later, Nakazawa changed to many other jobs, including work at the Tsukiji Fish Market in Tokyo, before going to the Sukiyabashi Jiro apprentice.

He remember, the practice in this restaurant is really arduous and requires young chefs to work hard. At first, the apprentice was not allowed to touch the fish and work other things at the restaurant for 4 months and it took five years to actually stand at the bar serving sushi to customers. Nakazawa also made tamagoyaki rolls 200 times to reach the requirements of chef Jiro Ono. But also from the days of hard training, he began endless passion with one of the most delicated and perfect dish in the world.

Sushi is not the absolute perfect dish. Fish may not be the best, of course it is also very good. But the most important thing is that you have to use all your efforts to “treat” it, to create a dishonest dish, “said Daisuke Nakazawa. With the chefs sushi, skill is decide sushi reached the perfect “league” or not, and sometimes, customers come to the restaurant not only enjoy the food but also to admire the performance of the chef.

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