At Sushi Sho in Hawai'i, Chef Keiji Nakazawa has assembled a master team of sushi apprentices to make one of the best omakase outside of Japan.
A master Sushi chef Keiji Nakazawa runs a sushi restaurant in Honolulu Hawai'i and uses mostly local products for his sushi. Like chef Kenjiro Hashida in Singapore he respects the traditions of sushi making but they also have the opinion that repeating the same thing can be considered as craftsmanship, however, it deters them from to do new things. So they decided to create their own rules for their Sushi.
He also speaks about how you can't do what you do in a right way if your heart is not involved. It is a big part of the stages of the training the sushi chef has to go through.
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