How An Apprentice Of The World's Greatest Sushi Chef Wound Up In New York A few months ago, Daisuke Nakazawa, the protégé of world-famous sushi chef Jiro Ono (the subject of the documentary "Jiro Dreams Of Sushi"), opened a new restaurant in the West Village. Early reports say that in a city of elite sushi joints, Sushi Nakazawa is easily among the best. While a lot of the hype around the new restaurant has centered around Nakazawa’s relationship with Ono, who is widely considered to be the greatest sushi chef in the world, it turns out that Nakazawa has a pretty interesting story of his own. The New York Times' Jeff Gordinier explained how social media played a role in bringing the chef to New York City, after he moved his family to Seattle following the 2011 Japan earthquake From the New York Times: Deeply unsettled by the earthquake and tsunami that savaged Japan in 2011, Mr. Nakazawa moved his family to Seattle and got a job

at Shiro’s, a sushi mainstay on the Pacific Coast. That’s where the New York restaurateur Alessandro Borgognone tracked him down in 2012. and his wife watched “Jiro Dreams of Sushi” one night; mesmerized, the restaurateur, who is associated with Patricia’s in the Bronx, became determined to import one of the key players from Sukiyabashi Jiro to New York City. Knowing he would never be able to entice either Mr. Ono or his son, he decided to zero in on the sweet-omelet dude. Mr. Borgognone found Mr. Nakazawa on Facebook. He wrote a letter to the shokunin, using Google’s translator to convert the words to Japanese, and sent it into the blue. message led to an exchange, then to Mr. Nakazawa’s first trip to New York and then to dreams of opening a world-class sushi mecca in the West Village. That Borgognone was able to convince Nakazawa to jump ship for a shot in the big city is likely because of his experience working

Nakazawa told The Seattle Times that he got the confidence to uproot his family for work in America from working for Jiro, a demanding perfectionist. sushi to go huntington ny for Jiro for ten years. tienda online productos sushiIt took five years to get behind thesushi kiss mac review Letter to My Younger Selfsushi bar order crossword Basketball great Ray Allen: ’Do you want to fit in, or do you want to embark on the lonely pursuit of greatness?' jiro dreams of sushi about

Read Allen's letter to his teenage self » Read Business Insider On The Go Available on iOS or Android See All Jobs » Thanks to our partnerssushi take out el paso Nakazawa Dreams of Sushi, Toobest party food delivery manila Daisuke Nakazawa, best known to Americans as one of the chefs in the 2011 documentary “Jiro Dreams of Sushi,” now has his own restaurant, Sushi Nakazawa in New York. Up Next in FoodMelissa ClarkFoodSwedish MeatballsMelissa ClarkFoodFarro With Roasted Squash, Feta and MintRecipe LabFoodCaramel FlanMelissa ClarkFoodChallahMelissa ClarkFoodRoasted Butterflied Leg of LambMelissa ClarkFoodPistachio BunsFoodChicken Noodle SoupMelissa ClarkFoodSpinach Salad With Fried EggsThe American ThanksgivingThe American Thanksgiving: EpraxThe American ThanksgivingThe American Thanksgiving: Sweeney Potatoes

Japanese sushi maestro Jiro Ono, whose creations were recently enjoyed by U.S. President Barack Obama and are heralded as the best in the world, warned Tuesday of a sea change in ingredients due to overfishing. "I can't imagine at all that sushi in the future will be made of the same materials we use today," the 89-year-old master told the Foreign Correspondents Club of Japan. Ono owns the three Michelin-starred Sukiyabashi Jiro restaurant -- dubbed the world's best sushi establishment -- and was the subject of the 2011 documentary "Jiro Dreams of Sushi". "I told my young men three years ago sushi materials will totally change in five years," he added. "And now, such a trend is becoming a reality little by little." Ono referred in particular to a short supply of high-quality domestic tuna, which has prompted sushi dealers in Japan to source Atlantic bluefin varieties instead. His eldest son Yoshikazu, 53, who helps Ono run the restaurant, explained growing demand for tuna amid a global sushi boom is leading the domestic industry to depend more and more on farmed fish.

The younger Ono also warned of a shrinking stock of highly prized shellfish such as abalone and ark shell, which need more than five years to mature. "They catch them all together (before some are ready), pushing the stock to deplete." Their basement restaurant, which seats just 10 at a counter, opened its doors in 1965 and has remained in an ageing commercial building in a corner of the Ginza district ever since. It has gained fame for Ono's rigid discipline and pursuit of perfection, earning three Michelin stars every year since 2007 when the Tokyo edition of the gourmet guide was launched. When US President Barack Obama travelled to Tokyo last April, he joined a long list of Ono's celebrity guests, including French master chef Joel Robuchon and Hollywood stars Hugh Jackman and Katy Perry. As Obama and Abe went straight into "business-like talks," focusing on trade, the senior Ono kept serving his own selection of 20 pieces as he does to everyone else, his son said.