Japanese Sushi Master Slicing a Living in Czech Republic

Sushi master Tadyoshi Ebina has been working in the Koishi Restaurant in Brno for two years.

Koishi is only one of 16 establishments outside of Japan to be awarded a Japanese Sushi Masters Association certificate.

[Simona Elsnerova, Restaurant Manager]: 
“This paper certifies we meet all the criteria. Mr. Ebina has brought it from Tokyo as a proof that our reputation reaches all the way to Japan.”

Mr. Ebina studied at a teachers college but his name and fate had him follow a different path.

Ebi means “shrimp” in Japanese and so instead of becoming a Physical Education teacher as originally planned, he decided to walk in his ancestors' footsteps passing on traditional Japanese cuisine.

After gaining culinary experience at his uncle's restaurant, he started his own business in Japan.

He then moved to the U.S. and afterwards Europe. This is his second year in Brno.

[Simona Elsnerova, Restaurant Manager]: 
“Well, we said: 'If we want to make sushi, we need a true professional.' So we have found the master of masters. We didn't even know he was so good and now we work together. We have a great deal of respect for him.”

To make sushi one has to be precise and calm.

The preparation process requires fresh and good-quality ingredients.

It needs to be smooth, precise and fast.

Nori seaweed calls for tasty Nishiki rice. Simple ingredients such as vegetables are surprisingly light.

[Simona Elsnerova, Restaurant Manager]:
“A Japanese egg omelette can be a real treat too since it's completely different made with different technique.”

And what did the taste buds of clients say?  

[Simona Elsnerova, Restaurant Manager]:
“We've found people with no sushi experience prefer a European version which Mr. Ebina makes. Basically it is like a fried fish, butter fish as we call it.”

Preparation doesn't seem to be very difficult and the result? Well, you judge for yourself. We can be sure it tastes great too.

NTD News, Brno, Czech Republic