Naoki – A Great Sushi Chef

“Two marks of a great sushi chef are the quality of their rice and the texture of their tamago or omelet. Nakashima’s rice—whether it’s underpinning nigiri or coating the walls of a maki roll—features distinct toothy grains seasoned with sugar, salt and the faint whiff of kombu or seaweed. His tamago isn’t the desiccated, over-sweetened lump found at corner sushi shacks, but instead has a souffle-like lightness and briny finish imparted by a touch of shrimp paste”.

~Michael Nagrant, RedeyeBest_Sushi_Chef_Chicago

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