Sushi Chef, Sake Sommelier, Instructor and Author
My name is Zoë Escher.
I am a Japanese trained Sushi Chef and certified Sake Sommelier, and for more than 20 years I have specialised in authentic Japanese sushi and Japanese cuisine.
Today, I run my own sushi and Japanese cooking courses for both private individuals and businesses, where I share my knowledge of techniques, ingredients, and Japanese food culture. I also travel regularly to Japan to deepen my understanding of the country’s culinary traditions and to gain new knowledge and inspiration.
In addition, I write a series of mini e-cookbooks featuring Japanese recipes that make it easy to prepare authentic Japanese food at home.
To me, Japanese cuisine is a craft where technique, quality ingredients, tradition, and respect for Japanese food culture go hand in hand.
My journey began with kendo
My interest in Japan began long before I became a sushi chef.
For many years, I practised kendo (Japanese swordsmanship) at an elite level. My mentor is Nobuo Hirakawa, one of Japan’s most respected kendo instructors, renowned for training some of the world’s finest kendo practitioners.
In 2004, I travelled to Tokyo for an extended training stay.
After training, my Japanese instructors would often take me to local sushi restaurants. It was there that I experienced authentic Japanese sushi culture for the first time, with an incredible variety of fish, ingredients, and flavours that were unlike anything I had encountered back home.
That experience marked the beginning of a lifelong passion for Japanese gastronomy.
When Life Took a New Direction
In 2005, a serious knee injury brought my competitive kendo career to an end.
Although I had to leave the sport behind, my passion for Japan never faded. Instead, it marked the beginning of a new path.
I decided to train as a sushi chef.
Training as a Sushi Chef
In 2006, I travelled to Los Angeles, where I trained as a sushi chef and became a certified sake sommelier at the California Sushi Academy.
The education was led by the renowned Japanese instructor Toshi Sugiura, who has more than 40 years of experience, has served as a private chef for Hollywood celebrities, and has judged international sushi competitions.
The training covered far more than sushi. It included traditional Japanese appetizers, main courses, and classical Japanese cooking techniques.
During my time in Los Angeles, I worked on catering jobs for private clients in Bel Air, Beverly Hills, and Brentwood, as well as events for film studios in Hollywood.
Japan Is My Greatest Source of Inspiration
Since 2004, I have travelled to Japan almost every year.
Every visit brings new inspiration for my cooking courses, recipes, cookbooks, and products in my webshop.
I visit restaurants, markets, producers, and food festivals, explore regional specialities, and learn new techniques that later become part of my recipes and teaching.
At the same time, I stay connected to Japan by visiting Japanese friends and continuing my involvement with kendo and Japanese culture.
Cooking Courses
I run my own authentic Japanese cooking courses for both private individuals and businesses.
My courses combine hands-on instruction with knowledge of Japanese ingredients, techniques, and food culture, giving participants an authentic experience and practical skills they can use at home.
Some of my most popular courses include:
- Sushi for Beginners
- Nigiri Sushi Course
- Japanese Noodle Soups
- Traditional Japanese Cooking
My goal is to make authentic Japanese cooking accessible to everyone, regardless of experience.
Mini E-Cookbooks
I also publish a series of mini e-cookbooks featuring authentic Japanese recipes designed for one person.
The books are based on my experience as a sushi chef and my long-standing passion for Japanese cuisine. The recipes are created for single servings, making it easy to cook authentic Japanese food at home without unnecessary food waste or having to prepare large portions.
Browse the full collection in the Books section.
Webshop by Sushi Chef Zoë Escher
My many journeys to Japan have given me a deep appreciation of Japanese design, craftsmanship, and quality. That is why every product in my webshop has been personally selected by me.
I value skilled craftsmanship, durable materials, and the clean, timeless aesthetics of Japanese design. The collection is continually evolving and includes items such as chopsticks, tea canisters, soy sauce dishes, and other Japanese homeware that I would happily choose for my own home.
Browse the full collection in the Webshop.
Selected Highlights
Over the years, I have:
- Served as a guest judge on MasterChef.
- Judged sushi competitions for Politiken.
- Created sushi guides for Jyllands-Posten.
- Tested sushi for the Danish Consumer Council (Forbrugerrådet Tænk).
- Opened Formland Spring with the opening keynote.
- Prepared private dining experiences for the former U.S. Ambassador to Denmark, Rufus Gifford.
- Been named Denmark’s No. 1 sushi expert by Irma.
- Published the cookbook Matcha, Omakase & Sushi.
Private
I was adopted from Sri Lanka.
I grew up with Dutch parents and I am a granddaughter of the famous Dutch artist M.C Escher.