January 29, 2015
Eating Deadly Fugu Fish with Casey Neistat
February 13, 2012
The Japanese Consulate General in New York and Master chef Toshio Suzuki hosted a workshop for cooks on handling and preparing raw fish on Sunday February 12th.
HNK World News
January 27, 2012
For preservation of Japanese Traditional Culinary techniques, Master Chef Daniel Boulud and Master Chef T.Suzuki lectures on Ikejime a traditional technique which preserves the flavor and freshness of the fish, with the aid of the Japanese Consulate.
Sashimi at Sushi Zen
March 8, 2011
“Toshio Suzuki, the proprietor of Sushi Zen, is in many ways the dean of sushi here in New York — the man many chefs, both Japanese and otherwise, look to as their mentor in the art of serving raw fish… (by Josh Ozersky – Food Columinst: www.huffingtonpost.com“
Fugu (Blowfish): Japion Article Dec. 17, 2010
December 18, 2010
THE GOHAN SOCIETY’S 2010 BENEFIT DINNER
December 9, 2010
July 9, 2010
Discount on Japanese Draft Beer, Premium Sake and Shochu – Suzhi Zen – Hi-end sushi restaurant in Midtown, Sushi Zen, has just started a summer drink promotion, offering Japanese draft beer, premium sake and shochu at discouted prices. Until mid September, you can enjoy Sapporo imported premium draft beer and…
All About Salmon
April 21, 2010
I was curious to see the reaction of fellow commuters as I stepped onto a Brooklyn-bound subway holding a clear plastic bag filled with 20 pounds of salmon parts. No one seemed to notice. Figures — another reason why I love m y hometown. But why was I holding that bag? On Monday I had the privilege to join the latest session of Mastering Fish the Japanese Way, a multi-part, hands-on seminar for chefs sponsored by the Gohan Society, a nonprofit group dedicated to educating culinary professionals about Japanese gastronomy. The remarkable Chef Toshio Suzuki walked us through how to prepare salmon, a fish as important in Japan as it is in America…
Danish Magazine gastro.dk
April 8, 2010
Toshio-san is a known figure in New York, where he is the proprietor of the celebrated Japanese restaurant Sushi Zen. He must now demonstrate the art to kill a fish with a technique called ikijime.In the long catheter directed toward the audience stands a large transparent plastic tank with cold water…
Salon.com by Francis Lam
January 21, 2010
In the interest of cultural and culinary exchange, the Gohan Society offers professional chefs — including ones from Daniel and wd-50 — the opportunity to learn the art of Japanese fish mastery, taught by chef Toshio Suzuki of Sushi Zen restaurant.
The Japanese Food Report
December 17, 2009
At my recent workshop at Saveur, I taxied over a live fish for Chef Sono to butcher the traditional way, a method called ikejime.
Black Tie International Magazine
December 15, 2009
"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.
luxury web Sushi Zen
September 28, 2009
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.
September 27, 2009
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.
Cooking Issues SKOAL!
September 3, 2009
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.
Insatiable Critic A Veteran Weaves the Zen of Sushi
August 25, 2009
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.
LXTV – Sushi Roundup
August 21, 2009
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.
Art Culinaire Vol.93 Leaving Yourself in the Chef's Hands
August 20, 2009
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…
August 18, 2009
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.
The French Culinary Institute: Cooking Issues Ikejime 2
August 13, 2009
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…
The French Culinary Institute: Cooking Issues Ikejime
August 11, 2009
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.
Feedbag Sensory Overload: Chef Suzuki Talks Sushi
August 3, 2009
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…
August 11, 2009
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…
Gourmet – Japanese Technique In a kitchen near you
July 1, 2009
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.
June 2, 2009
Midtown Lunch'er "Ruth Reichl" (PLUS Citymeals on Wheels' "Global Street Food Festival" Ticket Giveaway)
The Gohan Society
April 14, 2009
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.
April 9, 2009
Masa ved Columbus Circle. Veldig dyr! (485 $*) Men SushiZen, 44. gate mellom Broadway og 6.aveny) er både billig og god (58$*).
Shukan New York Seikatsu
March 7, 2009
New York Resident
February 17, 2009
While sushi lovers residing in New York City certainly have a vast pool from which source their beloved serving of raw fish…
Serious Eats New York
February 12, 2009
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.
February 3, 2009
Over a thousand years ago, the original form of sushi was introduced into Japan from following the journey of Buddhism.
January 30, 2009
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.
January 14, 2009
Toshio Suzuki, executive chef of Sushi Zen in midtown Manhattan is the best sushi chef you've likely never heard of.
Gothamist Chef Toshio Suzuki, SushiZen
January 12, 2009
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.
January 9, 2009
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.
January 7, 2009
Executive chef may not be a household-name Japanese chef, but he has trained some who are, including Iron Chef Masaharu Morimoto.
November 18, 2008
As he holds his hands next to each other and with a big smile, Executive Chef/Ower of Sushi Zen.
Chef Suzuki's Cured Mackerel
October 26, 2008
At a recent master class for chefs at New York's James Beard Foundation, Chef Toshio Suzuki of Sushi Zen introduced Japanese Vinegar and talked about its uses. He covered a lot of fascinating ground but to me the highlight was his treatment of mackerel. Simple but so subtle and delicious…