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Japanese Sushi Chef Shinji Nogami
Tokyo, Japan - Japanese Sushi Chef, Nogami Shinji slices raw fish with his very sharp knife : Japanese Sushi Chef, Nogami Shinji, established his own Sushi restaurant in 2001 called "Nogami" in the Hacchobori district of Tokyo. He started his career 25 years ago and continues to master the culinary craft to make the perfect sushi. His father, also a sushi chef, and his son who is currently in training to become a sushi chef shows illustrate how the art of making sushi has been passed down through generations. Nogami's day begins in the very early morning hours when he selects fish at the Tsukiji market. Choosing the best fish is considered the most important part of his work and he makes sure that he always has about 30 different varieties from which to serve. His restaurant is open late until 10pm and many regulars stay even later so Nogami will usually take an afternoon sleep break between 2pm-5pm when the restaurant is closed. ....Nogami-san's hobby is also fishing and he lives in the Tokyo Bay area so can do this in his free time. He usually releases what he catches though as he is worried that the Tokyo Bay water is not so clean. His son trains, works and sleeps at a different restaurant which is normal for a junior. As he improves his technique he will start to help more in his father's restaurant and eventually take over. There are no exams or text books for sushi chefs so this learning is all based on experience. Nogami's wife also helps out in the restaurant when she has time when their young daughter is at school.....Nogami often serves non-Japanese customers and he is surprised that "They can eat anything and they often use heaps of wasabi". He is proud of his "Aritsugu" knife which is worth about $700 and his most important tool. ....Nogami-san is worried that since the great March 11 earthquake and tsunami, the cost of fish has soared. (Photo by Yosuke Tanaka/AFLO)
