45 min listen
Episode 77: Born to Make Sushi
FromJapan Eats!
ratings:
Length:
49 minutes
Released:
Mar 13, 2017
Format:
Podcast episode
Description
This week on Japan Eats, host Akiko Katayama is joined by Keizo Seki, owner and founder of Sushi Zo.
Keizo Seki was born in Osaka, Japan. His lifelong desire to become a sushi chef, led him to Tokyo, where he gained valuable experience and knowledge of sushi. In 1991, he moved to Los Angeles, where he learned the business of the restaurant industry and honed his sushi skills. His dream to open a true Edomae style sushi restaurant, came to fruition in March of 2006, with the opening of the first Sushi Zo Restaurant in West Los Angeles. Within three short years, he was awarded a prestigious Michelin Star.
Keizo Seki was born in Osaka, Japan. His lifelong desire to become a sushi chef, led him to Tokyo, where he gained valuable experience and knowledge of sushi. In 1991, he moved to Los Angeles, where he learned the business of the restaurant industry and honed his sushi skills. His dream to open a true Edomae style sushi restaurant, came to fruition in March of 2006, with the opening of the first Sushi Zo Restaurant in West Los Angeles. Within three short years, he was awarded a prestigious Michelin Star.
Released:
Mar 13, 2017
Format:
Podcast episode
Titles in the series (100)
Episode 7: An American Sake Samurai: Today on Japan Eats, Akiko is sitting down with one of only 48 Sake Samurais in the world as honored by the Japan Sake Brewers Association - Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the Sake Samurai, the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center. Every time I taste sake, I think about what I can pair it with food... Sake can be a food, it is meant to be consumed with food. [8:00] Sometimes with age they can take on strong aromas of smokiness and gaminess... Some people even compare them to scotch sometimes without the high alcohol. [31:00] --Roger Dagorn on Japa by Japan Eats!