To become a Master, a traditional sushi chef undergoes years of training under the watchful eye of a skilled tutor. Learning to make sushi the right way is considered a privilege, and it takes years of hard work to be granted Master Sushi Chef status.
Traditionally trained sushi chefs work their way up, pay their dues and take a lot of pride in their craft. Chef Oh tells of having to work an entire year before even being able to touch the rice! He had to clean, sweep and run errands to prove his worth before he was permitted to enter the brotherhood of sushi makers.
When we initially ran our fast-casual sushi concept by Chef Oh, he scoffed. "Sushi - no rush, take time. Good sushi - not fast!" he said adamantly. He did not think high-quality fresh sushi could be served in a fast-casual restaurant setting.
After much discussion, long sleepless nights and plenty of sake to drink, we finally reached a compromise. We agreed to respect the art of sushi by following Chef Oh's strict guidelines regarding ingredient quality and his technique standards. If we were willing to follow his recipes and time-honored practices, he agreed to support our contemporary concept.
Chef Oh enlightened us with some of his sushi-making secrets - from proper fish handling to the magic behind his famous recipes. (Let's just say a good Master Sushi Chef knows the art of making masterful sauces.) Upon our meeting of the minds, we toasted the occasion with sake, looked to the future and vowed to keep Chef Oh's secrets.
That's how Sushi Freak came to be. That's why you get to savor the culinary artistry of Oshi-San's fabulous recipes in our unique setting. Enjoy!
