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1. Sushi yasu new york how to#
2. Sushi yasu new york series#

Sushi yasu new york how to#

“He said he really needed to start thinking about how to make things happen for himself.”Įventually, Toshi hatched a new plan, deciding that America was a better place to seek success. “He said he was relying on me too much, and that was a mistake,” said Yasu. Soon afterward, Yasu opened his mailbox to find a letter from Toshi. He was refused entry at Heathrow airport, so he went back to Tokyo and got a restaurant job. But on the plane to London, he made the mistake of confiding his dream to another passenger, and word soon went out to immigration authorities. So when his older brother, Yasu, moved to London as a young adult, Toshi was quick to follow, thinking that it was closer to France than Japan. Their parents were farmers who worked the fields till late at night, so if they wanted to eat, they had to cook.Īs a boy, Toshi dreamed of becoming a French chef. Growing up in a small village in southern Japan, Yasu and Toshi learned to cook at an early age. “But we always strived to raise the bar on excellence.” “Our journey was not always easy,” said Toshi to the guests at the celebration. When finished, he shipped them to Denver from his studio in Japan, and in mid-December, flew to Denver to plan the menu with Toshi, which took five days to perfect.ĭesigned to evoke the essence of Japanese culture, with its reverence for nature, the meal paired rare sake with dishes from the sea and from the mountain. It is the occasion to show his gratitude, and the guest also accepts this gift with true appreciation, and this deepens our friendship.”īack in August, Nakazato began to create special ceramics and pottery to complement the meal. For that special occasion, the host is the one to prepare the special meal using the best ingredients, ceramics and best sake…. “In our (Japanese) philosophy,” said Yasu, “when we wish to show our true appreciation of the friendship, we invite our guests into our home. Their friend Takashi Nakazato, a world renowned ceramic artist, suggested a traditional Japanese dinner ceremony based on the philosophy of omotenashi, which means hospitality. “You are representing all of these guests.”Įarlier this year, he said, they struggled to find the right way to express their sincere gratitude for three decades of community support. “So many of our guests supported us all these years, so we have 30 guests for each year,” he said. As people sat in stunned silence, Yasu was quick to explain. They were the first to grab tickets - some came to celebrate birthdays, some wanted to experience traditional Japanese culture, and others were good friends, like Alex Seidel, chef-owner of Fruition and Mercantile Dining and Provision.īut the evening started with a surprise announcement: the eight-course meal was a gift. Thirty people arrived for the special evening, expecting to pay $100 per meal, the price advertised in the restaurant’s newsletter. The final dinner took place on a Monday night a few weeks before Christmas.

Sushi yasu new york series#

This year, to celebrate the 30th anniversary of Sushi Den, they’ve hosted a series of special events, including a sake tasting with top sake masters from Japan. Toshi, 60, and Yasu, 61, never dreamed they’d be working together at a restaurant that means so much to them - both of them met their wives at Sushi Den. Digital Replica Edition Home Page Close Menuīut the Kizaki brothers are now credited with helping to pioneer the sushi scene in Denver, praised for the range and quality of the fresh fish that their brother Koichi - who still lives in Japan - selects in the fish market each morning before dawn, then ships to Denver in a rapid-fire process designed by Toshi.