Makoto
Do not call Makoto Okuwa a sushi chef. First of all, he’s an Iron Chef, former sous to fellow Iron Chef Morimoto, and second of all and possibly most importantly, he’s an Edomae Sushi Chef, meaning his kind of sushi is of an old-world Japanese tradition that is now considered haute cuisine. And while the Edo-era of sushi took place in the 17th and 18th centuries, Okuwa has repurposed it to fit right into the 21st with mouthwatering modern Japanese fare such as raw tuna pizza with anchovy aioli, and spicy tuna crispy rice. This is in addition to really fine imported fish—Toro, Kasugodai, and Namadako to Bonito, Abalone, Ikura, and Shirakoe, you know, the A-list of sushi. The India Mahdavi-designed dining room is made for Instagram, a cross between Mad Men and the Golden Girls if they both went on a field trip to Tokyo. Bar scene here is also colorful. Makoto took his show on the road and now has restaurants in Washington, D.C. and Colorado.
Do not call Makoto Okuwa a sushi chef. First of all, he’s an Iron Chef, former sous to fellow Iron Chef Morimoto, and second of all and possibly most importantly, he’s an Edomae Sushi Chef, meaning his kind of sushi is of an old-world Japanese tradition that is now considered haute cuisine. And while the Edo-era of sushi took place in the 17th and 18th centuries, Okuwa has repurposed it to fit right into the 21st with mouthwatering modern Japanese fare such as raw tuna pizza with anchovy aioli, and spicy tuna crispy rice. This is in addition to really fine imported fish—Toro, Kasugodai, and Namadako to Bonito, Abalone, Ikura, and Shirakoe, you know, the A-list of sushi. The India Mahdavi-designed dining room is made for Instagram, a cross between Mad Men and the Golden Girls if they both went on a field trip to Tokyo. Bar scene here is also colorful. Makoto took his show on the road and now has restaurants in Washington, D.C. and Colorado.
Details
Bookstore
Available as paperback
and as e-book.
