Sushi chef Toshio Oguma and apprentice Oona Tempest, featured in these two videos, demonstrate the artistry, mastery, passion, and other complex human qualities behind the making of sushi. The master chef and student interact behind the sushi bar, creating new edible experiences, practicing their commitment to the craft, and respecting tradition.
Oguma and Tempest conduct their culinary performance in Tanoshi Sushi restaurant in New York, owned by King Ang who found an empty kitchen-less space on the Upper East Side, turned it into a sushi bar, and found the master sushi chef on Craigslist.
[Munchies / YouTube] The Sushi Chef: Oona Tempest and Toshio Oguma
[Eeater/YouTube] How to Become a Sushi Chef
- [Munchies] The Sushi Chef: Oona Tempest and Toshio Oguma: “Toshio Oguma believes the most important part of making sushi is maintaining one’s ‘magokoro’ (true heart), which is clear in each piece of sushi he presents to his guests. This philosophy also extends to his teaching. Oguma-san will teach anybody with one condition: they have passion.” Read more
[New York Times] Sushi That Delights in the Details: “Mr. Oguma worked at Morimoto in New York and in Napa, Calif., where he was executive sushi chef. At Tanoshi, he has stripped things down. “ Read more
- [Serious Eats] Tanoshi Sushi is the Holy Grail of New York Sushi Restaurants: “This is the way sushi is supposed to be. Simple, balanced, subtle, and restrained.” Read more
- [GQ] Alan Richman: A Chef’s Night Out—Sushi With Eric Ripert: “Oguma prepares his sushi Edo-style, which is in the manner of old Tokyo, before World War II. That means curing the fish, sometimes for minutes, sometimes for hours.” Read more
- [Tanoshi Sushi] Website
- [Oona Tempest] Website
Photo: Screenshot from [Munchies / YouTube] The Sushi Chef: Oona Tempest and Toshio Oguma