Lionfish are a threat to sushi lovers, and to our seafood-loving way of life. But as sushi lovers, we have the unique ability to enjoy some great sushi while helping the situation!

Lionfish are actually any one of several species of fish with elongated, venomous spines, and are usually striped. They all originated in the Pacific, but are now prevalent all over the Caribbean and South Atlantic. They are an invasive, non-native species, without natural predators in our waters.

Lionfish reproduce every 55 days, so their population is growing rapidly, and as it does, the populations of many other fish native to the reefs of the Caribbean are disappearing. They eat many native fishes and crustaceans, and compete for resources.

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Hideki Yoshimoto is the executive chef at Doraku, where he strives to continually improve the menu by trying new things. He works out of the Waikiki location where he is able to use plenty of fresh local seafood and other ingredients. He comes up with creative interpretations on everything from the humble rainbow roll to tuna tataki.

We recently had a chance to ask Hide-san about his sushi and he gave us some interesting and thoughtful answers, so take a few minutes and read up!

SushiPRO: You’re from Osaka right? How does that influence your sushi?

Hide: I lived in Osaka until the age of seven, then moved to Hawaii and have resided here since. But, my traditional Japanese upbringing has influenced my cooking in respects to presentation and attention to flavors. Japanese food, especially sushi, has a very distinct sense of balance with attentions to the presentation, details, colors and the delicacy of each flavor-which I bring to my style.

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The right way to create a new roll? Pick a main flavor profile, even if it’s not seafood. OK, of course it’s seafood. If you’re serving rolls with cream cheese you’re probably not creative enough to use other non-traditional combinations of ingredients!

Now pick a complementary ingredient. There are plenty of classic matches with veggies, especially ones with a bit of crunch, that you can always rely on to backup your star ingredient. The roe from the fish that’s featured in the roll is a classic theme in traditional sushi, and can be successfully used in roll creation too, so long as you can taste both. Stop right here if you’re a purist.

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Rating:
Asian Buffet
240 S. Federal Hwy
Deerfield Beach, FL  33441
954-596-8988


OK, we know what you’re thinking. What kind of idiot eats the sushi in these all-you-can-eat Chinese buffets anyway?

Well you’re right usually, but we noticed they changed management at this restaurant, and the place now sports a much larger selection of sushi. Some of it even looked interesting, so we threw caution to the wind and dived right in.

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We recently had the great pleasure of attending a sushi class. This class is offered every month by Chef George Catering in Davie, FL. It’s a basic class, but there’s plenty of fun to be had learning and eating sushi with new friends.

Chef George Catering operates out of a commercial kitchen in Davie, and uses the facility for cooking classes when not in use for the catering business. They put on several cooking classes each month, including Italian, Indian and yes – sushi! But each class has only ten or twelve people at a time, so it’s a small, friendly setting to learn and have some fun. After all, who wants cooking classes in a big auditorium?

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Why does nobody do this well? Someone correct me is I’m wrong, but I’ve not only never encountered a great sushi pizza, but never heard of anyone else discovering one either. Is the idea inherently flawed?

I say no. We live in an age of cooking with nitrogen, pre-fab custom food printing and faux-nagi. Why not sushi pizza? Lets consider it further. But first a word about our objectives. We’re not going to delve into abstract sushi pizza expression – somehow representing the essential pizza in a sushi medium without bothering to recreate the actual form in which we find pizza in the real world.

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