The Mindset of a Sushi Chef
Our guest today is Mitsunori Isoda, the executive chef at Omakase Room by Mitsu in New York. The Omakase Room serves authentic Japanese Edomae-style sushi at his beautiful 8-seat hinoki wood bar counter in Manhattan\u2019s West Village.\n\nThese days you can find great sushi restaurants in New York and other global cities around the world, but we don\u2019t often get to understand the philosophy of each sushi chef. In this show, we get an exclusive look at how a sushi chef strives to create the guests\u2019 best experience based on their own mindset that has been cultivated over the years.\n\nChef Mitsu was classically trained in Japan and came to the U.S. in 2006 to pursue his dream of making sushi in this country. Since then, he has gone through diverse experiences in America but his philosophy has only solidified. In this episode, we will discuss what the essence of Edomae sushi is, the key elements of great Edomae sushi you should look for at sushi restaurants, Chef Mitsu\u2019s sushi-making policy and philosophy behind it, how to become a sophisticated sushi diner (yes, it is a bit intimidating to eat at a sushi counter!), and much, much more!!!\n\nPhoto courtesy of Francesco Sapienza.