This video of dancing sushi people comes from a morning program for children on Japanese TV. Very cute. Very Japanese. A great way to learn the correct words for sushi. Which is important for children. Right?
Ahh. I wish we had TV-shows like this! This Japanese originated TV-show “Iron Chef” has it’s first sushi battle in their Kitchen Stadium. Edo style sushi chef Keiji Nakazawa vs. Iron Chef Japanese Masahara Morimoto. Fascinating! I love the actor guys facial expressions and his American voice over…
Making the Sushi I
See the rest of the post for the other parts of the program.
>> Continue reading ‘Great Sushi Competition - The Iron Chef’
Sushi Deluxe just opened in May 2007 and it is located in the popular intersection between Schweigaardgate and Grønlandsleiret. It is great that there are several places opening up on the east side of town, and Le Meo Sushi - who also recently opened a restaurant on Grønland - will get a run for their money in Sushi Deluxe.
It looks a bit dodgy from the outside, and you can’t really call it a restaurant - it is a take out place with a couple of tables inside. In addition to sushi they also serve some other things like ice cream, cakes and some wok dishes, but it was their sushi menu was what we were after.
>> Continue reading ‘Sushi Deluxe - Gamlebyen, Oslo’
It is a couple of years ago (2005), but this guy set his mind to covering all of London’s sushi restaurants in zone 1. Now that is impressive! It seems to last him only a couple of months, but in that time he covered a whole bunch. I wonder what happened?
Nol and the Quest for Sushi is an adventure of epic proportions inwhich I will eat in every sushi restaurant in London zone 1 by the end of the year. That’s nine months. This is London. That’s a lot of restaurants.
As Master Yoda says “Try not. Do or do not, there is no try.”
House of Sushi has three restaurants in Oslo. They claim that this is their flag ship restaurant, and being quite happy with their one in Skøyen, I was looking forward to going here. I was not let down as such, but…
What we had was all just - mmyeah - I don’t know; Just another sushi place doing what everyone else is doing - not excelling in any way - taste wise or presentation wise. Not inspired, and therefore not very inspiring.
>> Continue reading ‘House of Sushi - Frogner, Oslo’
Especially if you are a novice and need to read an articles about how to eat sushi (I am, I admit that) then it is very important that you learn how to choose a good sushi bar. I feel like I have met so many people that say they hate sushi, and when they tell me their experience, it has been with picking up cold, old sushi at a corner store or going to a all you can eat sushi place where everything is greasy and the fish is just sloppy. None of which you should really do. Not at least until you know there are also something called good sushi out there.
I think it is really sad to think that these people cannot enjoy sushi because of they had this bad first experience. Here are some pointers that I have found in choosing a good sushi restaurant. Doing this blog and having to eat at almost all of Oslo’s good and bad sushi places has given me some insight into spotting good and bad ones. Unfortunately we don’t have many good ones.
Amigurumi Sushi by Christen Haden (Usa)
I found this and thought they were cute. I must be hungry because it kind of looks good…
I think I need to go get some ginger.
Chef Morimoto received nearly eight years of culinary training in Hiroshima at a restaurant specializing in sushi and traditional Kaiseki cuisine. At the age of 25 Morimoto opened his own restaurant in Hiroshima. Morimoto soon distinguished himself from his peers by infusing European and Western cooking techniques and ingredients into his preparations. Five years later, Morimoto sold the restaurant and purchased a round-trip ticket to the United States seeking to further explore and define his unique Japanese fusion. Although Hawaii, California, Louisiana, and New York were all on the itinerary, Morimoto abandoned his travels and his plans to return to Japan. He immediately settled in Manhattan.
Morimoto spent the next few years working in some of New York City’s most notable Japanese restaurants. Then in 1993, Morimoto joined restaurateur, Barry Wine of Quilted Giraffe fame, as the executive chef at the Sony Club, the exclusive dining arena for Sony Corporation’s executive staff and visiting V.I.P.’s. Morimoto’s dream to present his Japanese fusion in a western setting was realized.
Hiroki is an expert sushi chef who headed up the famous London restaurant, Nobu.
Hiroki completed a sushi chef apprenticeship in Osaka, Japan. To broaded his experience, he then moeve to Europe and arrived in a cold and rainy London in February 1982 with just a small suitcase and his sushi knives. For the next ten years he worked in the city’s noted Japanese restaurants.
