Japanese sushi chef’s knowledge of the fish and the way the specific fish should be filleted and sliced to Nigri or sushi rolls are essential for the taste experience and the way the sushi are plated.
The quality of the dining experience depends on how experienced the sushi chef. You may also find that if you visit the same restaurant two days in a row then sushi taste different depending who is working that day.
As a Japanese-trained sushi chef I have learned that no matter what kind of fish you use for sushi the food you serve to the customer must always be the same no matter what day of the week the customer visits the restaurant.
Read more about Sushi Chef & Sake Sommelier Zoë Escher
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.