This is my favourite sushi place in Oslo. A lot has to do with the atmosphere I think. I just love the place. I really enjoy the sushibar, I could sit there forever, just looking at how they do things. I know they are not japanese, but I still think they are great.
Here it is fun to pick from the menu. They have a lot of different stuff, and also some of the things that resemble things I find in cook books.
I had heard of House of Sushi several times, but never found it. It was kind of hidden in a back street of Majorstua, Ole Vigsgate 15. The building itself was not very inviting, and when entering the shop – unfortunately were not the people working there either. We might have been unlucky with our timing or something, in that the chef just then were on a break, but it was still a weird feeling of being told that you had to wait for your food for at least thirty to fourty minutes while the guy who is supposed to make it is sitting eating right next to you. Well, it made us hungrier I guess.
I have started buying cook books on how to make sushi at home. It is a lot of fun, and the books have helped me immensely. I read them sometimes to get a certain recipe, but a lot of the time I read it just as eye candy. As if my wasabi urge is being taken care of. Sort of.
Well – here are a some books that have helped me:
I don’t know about you, but with me – when I get hooked on something, I am kind of an equipment and gadget geek. I love technology, so it makes me get cool stuff. I love sushi and it has made me buy a lot of new stuff. And I love it.
It is expensive, especially since living in Norway, but I enjoy it so much. I don’t have THAT much, but I will get more – I am sure of that. I just have to get myself back to Japan…
Here is an ever growing list of stuff that is necessary. Well – at least for me.
Bennys is a weird restaurant. If you enter from behind Rådhuset, you seem to be entering a japanese restaurant, if you come from Klingenbergsgata - it’s italian. But from both ends of the restaurant you can order both. It feels like they couldn’t decide what they wanted to be, so they just threw a bunch of things together. Not very successfully on either side.
Having honed his skills at Asahizushi’s flagship restaurant for nineteen years, this exiting young chef now travels the length and breadth of Japan, dazzling the nation with his sushi creations. He is one of the contestants at the Seven Sushi Samurai contest in London 2007.
The Seven Sushi Samurai are seven of the most outstanding sushi chefs from around the world, brought together under one roof for one night only. Each samurai creates a sushi dish for the Sushi Awards event, and serves it to the audience, who get to sample the world’s best of the best sushi. Selection of the samurai takes place under the careful eye of Mr. Masayoshi Kazato, Vice President of the All Japan Sushi Association. Each one has a proven reputation for producing the highest quality sushi and is representative of the most exciting sushi talent in his respective country, with many having triumphed in previous sushi skills contests.
Jose Calderon, a Mexican born chef, now making his mark on the world stage, won a USA National Sushi Society contest in order to represent the nation at this year’s Sushi Awards - The Seven Sushi Samurai contest in London.
The Seven Sushi Samurai are seven of the most outstanding sushi chefs from around the world, brought together under one roof for one night only. Each samurai creates a sushi dish for the Sushi Awards event, and serves it to the audience, who get to sample the world’s best of the best sushi. Selection of the samurai takes place under the careful eye of Mr. Masayoshi Kazato, Vice President of the All Japan Sushi Association. Each one has a proven reputation for producing the highest quality sushi and is representative of the most exciting sushi talent in his respective country, with many having triumphed in previous sushi skills contests.
Jeff is Sushi of the Year 2006 winner of The Seven Sushi Samurai contest in London.
The Seven Sushi Samurai are seven of the most outstanding sushi chefs from around the world, brought together under one roof for one night only. Each samurai creates a sushi dish for the Sushi Awards event, and serves it to the audience, who get to sample the world’s best of the best sushi. Selection of the samurai takes place under the careful eye of Mr. Masayoshi Kazato, Vice President of the All Japan Sushi Association. Each one has a proven reputation for producing the highest quality sushi and is representative of the most exciting sushi talent in his respective country, with many having triumphed in previous sushi skills contests.
The origin of the California roll is somewhat murky, but usually food historians credit Ichiro Mashita, sushi chef at the Tokyo Kaikan in Los Angeles with inventing the roll in the early 1970s. Mashita realized the oily texture of avocado was a perfect substitute for toro. He also eventually made the roll “inside-out”, i.e. uramaki, because Americans did not like seeing and chewing the nori on the outside of the roll.
Nobuyuki “Nobu” Matsuhisa (松久 信幸 Matsu-hisa Nobu-yuki; born 1949 in Saitama, Japan) is an international celebrity chef and restaurateur. Nobu is known for his fusion cuisine which blends traditional Japanese dishes with South American (Peruvian and Argentinian) ingredients. His signature dish is black cod in miso. He was also the pioneer of soft shell crab and shrimp tempura rolls, both attempts to please the western palate. Nobu is the co-owner (along with Robert De Niro, and managing partner Richie Notar[1]), and the executive chef of Nobu New York in TriBeCa, New York City. The success of Nobu New York spawned several similarly themed restaurants in New York City, Malibu, London, and Tokyo.
