SSushi

I’m a Black Shokunin. (Japanese Chef) The FIRST Black Graduate from North America with the Tokyo Sushi Academy in Tsukiji, Tokyo. AMA ✊🏽🔪🍱🍣🥢


I’m a Black Shokunin. (Japanese Chef) The FIRST Black Graduate from North America with the Tokyo Sushi Academy in Tsukiji, Tokyo. AMA ✊🏽🔪🍱🍣🥢

36 comments

  1. What are the basics? The things you take for granted that the average person who wants to start making sushi wouldn’t understand yet?

  2. One more for you, if I may. Aside from the obvious (salmon, tuna, etc.), what’s the fish (or vegetable) you recommend? If you want to show off, what are you going to?

  7. Congratulations on being a first–that’s fantastic.

    What do you think about the move towards more sustainable species of fish? Do you think that will take hold in the sushi world?

    I apologize if that’s a dumb question, I just don’t see it much on our local sushi menus here in Seattle.

  10. Congratulations! What do you plan to do now that you’ve graduated?

    Also, do you know of any publications/resources in English language or Japanese-English dual language that has good foundational information for sushi making (or even more generally, Japanese cuisine) that is accessible to non-professionals? I find cookbooks sometimes sacrifice accuracy when simplifying instruction to the point that the finished product wouldn’t even pass for authentic to the native home cooks of the cuisine.

  12. Thank you kind sir for this opportunity.

    I watch an American show called Wicked Tuna. I understand they catch Tunas, bring them to a buyer and they sell.

    Can you enlighten me – do you buy these fish? Average cost? Ie. Where do you get your products from? If you can – what do you out pay?

  13. Not sure if you can answer this, but what fish native to the US would be or might be good as sushi? Just sometimes wonder if sushi might be more sustainable if fish are locally sourced. Congrats on graduating!

  15. People usually ask what was the hardest thing during all of it, so what was the easiest part in all of this?

  16. What is the recipe for your rice vinegar? I’ve been trying different ones and would love to try s chefs recipe

  17. What’s a good beer to pair with sushi and do you have a favorite? Mine was Asahi Select but it was discontinued recently. It’s an amber lager.

  26. Hi there! This is amazing, I’m from Australia and have been looking into this exact course (5 weeks) and can’t believe I bumped into this post.

    Do you recommend it? Was the cost worth it? I’m curious about the total cost including school fee, flights, accommodation, general spending as I know you will have weekends off.

    Thanks so much if you can answer these! I’m super curious and seriously contemplating on going there in 2022.

  27. From what I understand, there’s quite a bit of hesitation among sushi fans when it comes to being served by anyone other than a Japanese man. What unique challenges and/or opportunities do you anticipate going forward as a non-traditional-looking sushi chef? Do you have any concerns that, in Japan, you might be seen as more of a novelty?

  31. Tell about your knives.

    Mine are gyuto 25cm, santuko 15cm (+/- on both I don’t remember exact measurements) a little universal blade, all Damascus steel with 16 folds and western style dark wood grips (more square secured with studs through the tang). The grips are atypical, I just prefer them ergonomically to the traditional round grips.

    Congrats on stepping way out of your comfort zone and making such an achievement! Also, how does the future of the industry look from your experience and perspective?

  35. Guys! Thanks so much for your support! I will answer the questions as quick as I can! I work during the day and I have to concentrate! I will get to them, I swear!

    ありがとうございました

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