Had a full class of 15 students at our sushi class at Thanksgiving Point.  We made a bunch of restaraunt rolls like the playboy roll, dragon roll, and vegas roll.  We plowed through 20 cups rice, 5 lbs of salmon, 5 lbs of tuna, and 40 shrimp tempura.  Very impressive.  

We recently catered an event for a client that loves Japanese and Italian food.  I came up with some original creations and the results were a big hit.  The first was a Tender Loin Carpaccio on a crostini served with cilantro aioli, parmesan, yuzu juice (citron) and Kaiware (Daikon Sprouts).  

Another twist on the classic "caprese".  Cherry tomato, fresh mozzarella, with Aojiso (Japanese Basil).  Instead of balsamic vinegar we used Japanese sushi rice vinegar, olive oil and fresh cracked pepper.  I call it the "Caprese Japonese"

Prosciutto wrapped Japanese pear.

Some people love shopping for shoes, I love shopping for food and food gadgets.  Today, I went shopping for a party we're catering tomorrow.  I bought some imported Italian black truffles for some Lobster ravioli with black truffle butter cream sauce.  Prosciutto di Parma. to wrap around some fresh juicy Japanese pear.  I also bought a red stainless steel foamer that takes CO2 cartridges to make some whipping cream and Uni foam to put on top of sushi rolls.  Oh yeah baby!  I can't wait for tomorrow.  I'll be sure to post some photos of the event.  

Some of our latest creations for our new catering menu.  

*Shisho Salmon-Sliders Tempura fried Shiso Leaves with a generous dollop of spicy salmon, topped with negi (scallions), tobiko (flying fish caviar), drizzled with unagi tare (eel sauce).
*Escolar Spring rolls- Escolar wrapped in a thin spring roll wrapper with ginger, cilantro, and broken glass noodles, served with sweet chili garlic sauce.  
*Gyoza-Pork mixed with cabbage, onions, garlic, served with a sesame soy sauce.Some of our latest creations for our new catering menu.  

*Shisho Salmon-Sliders Tempura fried Shiso Leaves with a generous dollop of spicy salmon, topped with negi (scallions), tobiko (flying fish caviar), drizzled with unagi tare (eel sauce).
*Escolar Spring rolls- Escolar wrapped in a thin spring roll wrapper with ginger, cilantro, and broken glass noodles, served with sweet chili garlic sauce.  
*Gyoza-Pork mixed with cabbage, onions, garlic, served with a sesame soy sauce.

This Friday at 6:30 is our special sushi making party we're hosting through meetup.com.  Please keep in mind that you must register and rsvp through meetup in order to receive the discount.  This is sure to be an amazing event.  Come hungry!

There's a myth floating around that says that if fish is frozen, it's not fresh.  I haven't heard of any sushi bar in the United States that doesn't use some frozen fish.  I'm sure it does exist, but my point is that it's rare.  Especially if you're making sushi in Utah!  I had the opportunity to eat at Japanese Iron Chef Morimoto's restaurant in Philadelphia.  He has been a great inspiration for cutting edge Japanese cuisine and I just had to experience his food for myself.  For anyone that questions whether or not frozen fish is sushi worthy, just read Morimoto's book.  He explains how and why he uses some frozen fish at his restaurant.  If it's good enough for Morimoto, it's good enough for me.  

We have a full menu of cooked food to go along with our sushi catering.  I will be posting the finished menu on the catering section of this site soon.  Some of the favorites are the Ginger miso chicken skewers, Buddha spring rolls with Japanese pumpkin, lotus root, and broken glass noodles, and the all time favorite deTempura ice cream.