Shunji Nakao left Japan well equipped as a master sushi chef and descended upon Los Angeles in 1984. He soon started working along side Matsuhisa Nobu until 1987 when Matsuhisa Nobu opened up his own place called Matsuhisa located in Beverly Hills and that's when Shunji and his brother Tetsuya joined in to open up this new restaurant with their friend.
Shunji and his brother Tetsuya were 2 of 4 sushi chefs that worked at the very first restaurant owned by Matsuhisa, and as they say, the rest is history.
Today, Tetsuya owns a very successful restaurant he and Shunji opened in 1991 called Asanebo; located in Studio City; it is one of the top rated Japanese restaurants in the LA area. They received their first Michelin Star in 2008 and their second Michelin Star in 2009. The place is very pricy but well worth the visit I am sure; that will definitely be a place to visit the next time we are in the LA area so stay tuned for our video.
On our recent visit to Shunji Japanese Cuisine restaurant, we were enamored with his food preparation and skillful arrangement of our Omakase dishes. Never have we experienced dishes that tasted like this, nor have we seen such beautifully created edible art. Our favorite dishes were the Japanese A5 Wagyu beef dish and the Summer and Black Truffle rice, as well as the live sweet shrimp sushi dish. Even the Sweet fish was amazing as everything truly was. Everything that came across our table was enjoyed to the fullest and we highly recommend a visit.
If you're looking for a true Japanese Omakase experience, this is the place to stop by but make sure you can take a seat in front of Master Sushi Chef Shunji; all of the other chefs are extremely talented but there's just something special about Shunji's hands creating dishes you can't wait to taste.
Knife In Video: Nenox Nenohi Knife
Shunji Japanese Cuisine
12244 W. Pico Blvd.
Los Angeles, CA 90064
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RU-vid.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
17 окт 2024
