An incredibly inventive and creative chef is Mr. Homaro Cantu. He is, among a million other things it sounds like, making sushi in his own very special way!

His maki may look a lot like the sushi rolls - pristine, coin-size disks stuffed with lumps of fresh crab and rice and wrapped in shiny nori and taste like sushi, deliciously fishy and seaweedy. But they are not sushi like we know it.

The sushi made by Mr. Cantu, the 30-year-old executive chef at Moto in Chicago, often contains no fish. It is actually printed! It is prepared on a Canon i560 Inkjet Printer. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings.

But that is not all he has done. He has eatable menus, he is working on levitating food, making it disappear and reappear, using a class IV laser to create dishes that are impossible through conventional means… He believes that restaurant-goers, particularly diners who are willing to spend $240 per person for a meal are often disappointed by conventional dining experiences. “They’re sick and tired of steak and eggs,” he said. “They’re tired of just going to a restaurant, having food placed on the table, having it cleared, and there’s no more mental input into it other than the basic needs of a caveman, just eat and nourish.”

“I tell them I want to make food float, I want to make it disappear, I want to make it reappear, I want to make the utensils edible, I want to make the plates, the table, the chairs edible,” Mr. Cantu said.

Wow. I want to go to his restaurant!

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