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The Japanese Food Report
At my recent workshop at Saveur, I taxied over a live fish for Chef Sono to butcher the traditional way, a method called ikejime.
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Black Tie International Magazine
"Mastering Fish the Japanese Way" seminar.(This seminar is designed for professional chefs)Photo with Chef Suzuki of Sushi Zen and Chef Kobayashi of MEGU midtown.
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Cooking Issues SKOAL!
Skål: a Scandinavian toast.
Aquavit (Akvavit): A Scandinavian distilled liquor usually flavored with caraway.
Skål/Skoal project: Discovering something of people’s nature by how they handle the ritual of the Skål.
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The French Culinary Institute: Cooking Issues Ikejime 2
If you don’t know Ike Jime, read our Ike Jime saga in Ike Jime Part 1 here.
When we left off, Chef Suzuki had sashimied up a bunch of fish for us to taste. Unfortunately, the fish was really too fresh. The oldest fish...
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Art Culinaire Vol.93 Leaving Yourself in the Chef's Hands
The spirit of omotenashi, or hospitality, permeates every corner of Sushi Zen. The soul of the restaurant is Toshio Suzuki, the contemplative chef who has been masterfully preparing sushi in the...
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The French Culinary Institute: Cooking Issues Ikejime
Ike Jime is a Japanese fish killing technique...Chef Suzuki, of Sushi Zen in NYC.Sushi Zen is one of the most highly regarded sushi restaurants in New York. Chef Suzuki graciously agreed to come in and demonstrate the technique.
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Feedbag Sensory Overload: Chef Suzuki Talks Sushi
You would have a hard time finding a nicer man or more capable sushi chef than Toshio Suzuki of SushiZen. I had the privilege of sitting down with Suzuki-san...
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LephantMag
Located in the bustling theatre district, Sushi Zen is a peaceful fine dining experience featuring creative and innovative Japanese cuisine. The environment is calm, soothing and classic...
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UJP News July 1, 2009 Vol.113
五絆ソサエティを通じ、一流シェフを相手にレクチャーを展開．
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luxury web SushiZen
If you are confident of a chef’s expertise with raw fish, omakase i.e. putting yourself in the chef’s hands, is the very best way to enjoy your favorite sushi.
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Cravings SushiZen
On a recent wintry night, my sister and I spent an unforgettable evening at Sushi Zen. We left our dinner fate in the hands of Master Sushi Chef Toshio Suzuki for an omakase meal.
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Insatiable Critic A Veteran Weaves the Zen of Sushi
Suddenly, friends who revere sushi and Japanese adepts are talking about Toshio Suzuki at Sushi Zen. Elisa Herr refers to him in her masterly sushi book review in the recent Art of Eating.
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Gothamist Chef Toshio Suzuki, SushiZen
If you pull up a chair at the sushi bar in Toshio Suzuki's restaurant SushiZen, be aware that your days of slumming it with California rolls from the deli will soon become a thing of the past.
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Gourmet - Japanese Technique In a kitchen near you
The Gohan Society, a culinary nonprofit organization, launched the program last year with the James Beard Foundation and the Astor Center to open up communications between cultures.
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Midtown Lunch
Midtown Lunch’er “Ruth Reichl” (PLUS Citymeals on Wheels’ “Global Street Food Festival” Ticket Giveaway)
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LXTV - Sushi Roundup
Sushi Roundup: When it comes to sushi, New York City's cultural diversity lends itself to an eclectic take on this Japanese cuisine. Sara checks out some of the city's best.
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Serious Eats New York
February 09 Edition Dining with Death: Fugu at Sushi Zen
Out it came—first, as part of a stunning appetizer display, with bits of the blowfish’s outermost edible layer suspended in a soy-colored gelée.
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Mann Publications
June 09 Edition: The Best Kept Secret in New York Japanese Cuisine
Toshio Suzuki, executive chef of Sushi Zen in midtown Manhattan
is the best sushi chef you've likely never heard of.
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25ans ヴァンサンカン Vansankan
セレブリティもソーシャライツも、日本が生んだこの美食に夢中！
世界を席巻するThe WASHOKU
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James Beard Foundation
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The Gohan Society
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.
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the Feedbag
Toshio Suzuki, the proprietor of Sushi Zen, is one of America’s great masters of sushi, and with the help of The Gohan Society, endeavors to teach the sushi arts to American chefs.
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Aftenposten
Masa ved Columbus Circle. Veldig dyr! (485 $*) Men SushiZen, 44. gate mellom Broadway og 6.aveny) er både billig og god (58$*).
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Theepochtimes.com
As he holds his hands next to each other and with a big smile, Executive Chef/Ower of Sushi Zen.
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Eater.com
The Restaurant: Sushi Zen
The Deal: Four courses plus ice cream for $38
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Broadway World.com
Over a thousand years ago, the original form of sushi was introduced into Japan from following the journey of Buddhism.
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Our Town
Executive chef may not be a household-name Japanese chef, but he has trained some who are, including Iron Chef Masaharu Morimoto.
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eatdrink.com.au
Toshio Suzuki, executive chef of Sushi Zen in midtown Manhattan is the best sushi chef you’ve likely never heard of.
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New York Resident
While sushi lovers residing in New York City certainly have a vast pool from which source their beloved serving of raw fish...
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Grub Street
Sushi Zen is cautiously preparing that foodie-cred staple, blowfish, till the end of February. Chef Toshio Suzuki says fugu isn’t the only potentially harmful thing on the menu.
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Gayot.com
Top 10 Restaurants for Sushi in New York City. When people say, "I love sushi," what they really mean is, "I love fresh, top-quality sushi."
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Restaurant Girl
When sushi chef Toshio Suzuki opened up Manhattan's SushiZen in 1984, he was up against a lot of skepticism.
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Zagat
Custom omakase dinners available ($100–$120 per person)
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Time Out New York
Your date is one of a kind. So why not offer them a mean that's also uniqe?
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