How often do you develop new dishes?
Where I get inspiration is very different. It may be the season or a specific raw material that goes on and will inspire a new right.
Very basic when I develop new dishes they must be delicious, tasty and a bliss for the eyes. But I do also have my own Japanese sushi style.
Read more about Sushi chef & sake sommelier Zoë Escher
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.