Chef Suzuki

Sushi is essentially designed with intent to magnify the natural qualities of various ingredients by combining them with delicately flavored rice. In order to maximize the flavor and brighten and pull out the characteristics of each fish or vegetable that is placed on top of sushi rice, it is very important that rice, vinegar, soy sauce, wasabi and fish come together very quickly in chef’s hand and that sushi is served instantly to a guest.

When we opened our restaurant in 1983, I have created more than 150 kinds of rolls, in order to keep our restaurant afloat because the delicacy of eating raw fish was still a challenge for our guests even though other Japanese restaurants were serving raw sushi.

I strongly believe that meals served in restaurants should focus on health and a well balanced diet. I would like for our guests to live a healthy and strong life, therefore I have decided to name our restaurant Sushi Zen, as the word Zen “膳” in Sushi Zen means “a well-composed meal” as well as a small dining table or tray used to serve meals.

Recent trends of adding exceeding amounts of seasoned toppings to sushi, sashimi and rolls with contents that have excessive fat and calorie contents worries me. It appears to be that excessive consumption of fat could be attributed to the use of excessive spices. We have to respect the historical development of sushi once again, and to savor and relish this marvelous dish at its best, with its original intentions.

I believe the development of sushi was cultivated mainly by three traditional Japanese ideas, mentioned on our Culture & History page.

These ideas and spirit, developed over 800 years, are still valid and contain many suggestions for chefs of all different backgrounds. In the future, I hope that sushi will fuse the spirit of Japanese chefs and that of other cultures and promote diverse and richer culinary world.
Current Social Activities

As I have mentioned earlier, I have introduced more than 150 kinds of various rolls, and that has kept my restaurant stable. However, creating and introducing those rolls were not the original intentions of the business, so when we relocated to the current location on West 44th Street, I decided that it was the time for me to reintroduce traditional Japanese cuisine. Due to the location of the establishment, I would be able to introduce traditional Japanese cuisine to not only to locals but also to guests from all over the world.

I currently join the Gohan Society which is dedicated to US-Japan culinary and cultural exchange.

All professional chefs have chances to exchange and explore their cuisine through cooking.

“I am thrilled to be a participant in the Gohan Society, especially in its role in promoting a true understanding of the essence of Japanese cuisine. By teaching the culture, history, traditions, and the deep influence of the spirit of Zen in Japanese cuisine, the Society will contribute to a unique and valuable exchange between Japan and the United States.”

(The Gohan Society)  http://www.gohansociety.org

I have never thought that I would have a chance to lecture about my knowledge, techniques and philosophy of Japanese cuisine, to world renowned chefs such as Chef Michael Romano (Union Square Café), Chef Marco Canora (Insieme), and many others.
My lectures ranges from subjects on Sanitation such as How to clean and prepare live fish, How to properly execute hygiene management, and the awareness of the dangers involved when fishes are improperly handled and prepared as sushi, to Basic concepts on preparing traditional Japanese Sushi such as how to prepare and create traditional sushi, Techniques involved in preparing Sushi.
These lectures were held through the cooperation of The James Beard Foundation and The Gohan Society.
 
You would be able to view parts of my lecture at
our Gallery page as well as articles from The Feedbag.com

Sincerely,
Toshio Suzuki August 2009

Link
James Beard Foundation   (www.jamesbeard.org)
The Gohan Society   (www.gohansociety.org)
Japan Society   (www.japansociety.org)
Astor Center (www.astorcenternyc.com)
French Culinary Institute (www.frenchculinary.com)