Each performance will be for 10-15 minutes, and the presentation will be subject to change.
Demonstration of previous festival
Nobu Matsuhisa will present "Sashimi Salad with Matsuhisa Dressing"
Nobuyuki Matsuhisa – known to the world simply as “Nobu” – is the acclaimed and highly influential chef proprietor of Nobu and Matsuhisa restaurants all over the globe.
Nobu was born in Saitama, Japan, the son of a lumber merchant who died in a traffic accident when the future chef was just seven years old.
He traces the beginnings of his professional ambition to the day his older brother took him to a sushi restaurant for the first time. Young Nobu found himself fascinated by everything about the environment. He knew then he was destined for a career in the kitchen.
Chef Nobu Matsuhisa
Tuna Tataki Sashimi Salad with Matsuhsia Dressing
photographs by Eiichi Takahashi
Chef Katsuya is planning to demonstrate
Edomae (Edo style) Sushi, old-traditional style sushi.
Chef Katsuya Uechi
Edomae Sushi
Katsuya was born in small Miyako island, a part of Okinawa, Japan. He grew up in Naha, capital city of Okinawa. After graduating from Osaka Tsuji Culinary School, went on as apprentice in Osaka and Tokyo as well as working at a first class Okinawa restaurant.
In 1984 he moved to U.S. with his wife. After working as a chief chef in Los Angeles local restaurants, decided to become independent. Ventura Blvd in Los Angeles is called "Sushi Ginza" otherwise known as "Sushi Corner" and is highly competitive. Katsu-Ya received high praises for his original Sushi creations. By word of mouth, the reputation spread all over the city. Hollywood Celebrity such as Cameron Diaz and professional athletes became his many regulars. In 2006 Katsu-Ya received highest score from professional restaurant critique publication Zagat.
He analyzed eating habits of American public and stepped outside of what is considered to be Japanese cuisine, mixed with California style cuisine. He is responsible for setting a fire to a new Sushi Trend which many other restaurant followed suit. Katsu-Ya is respected among his peers for this accomplishment. In 2007 he was invited by CIA in Napa, CA to give demonstration at their "Rise of Asia" event. Katsuya not only is an accomplished chef but possess keen sense as a business man. Starting in local Los Angeles area, he has an expansion plan to develop other states and Japan.
Chef Sugiura will present "Tuna sashimi style with yuzu caviar" or
"Traditional Japanese decoration sushi roll "
Having a father who was a sushi chef, Hitoshi Sugiura grew up around the culinary world.
After earning experiences in Osaka and Tokyo areas, he moved to the U.S. in 2009 and worked at the Sea Grill at Rockefeller Center.
Upon returning to Japan, he keeps himself busy with restaurant management, product development as well as participating in many contests in Japan.
Recent activities in the U.S. include developing menus for VIP in Hollywood Bowl and catering at Emmy Award for 3,000 people in September.
