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So you want to be a sushi chef…? Meet Toshi at Morikami

So you want to be a sushi chef? Or maybe you’d like to be able to simply make your favorite roll… How hard can it be? A little rice, a little fish, a little soy sauce, right?

Sushi chef and restaurant owner Mitsutoshi Sekita (known as Toshi) dispels all the myths of sushi making at The Morikami Museum and Japanese Gardens. On March 26 and April 9, he will combine his years of experience as a sushi chef with his personal knowledge of growing up in Tokyo during The Morikami’s sushi workshops.

A combination of culinary instruction and cultural immersion, the workshops are two hours of learning about Japan from a very, unique perspective. Sekita will be happy to clarify the following sushi falsehoods:

Myth #1:

Sushi making doesn’t require preparation; it’s artistic.

“The main thing I teach is how important preparation is to sushi,” Sekita said. From the proper knives to having the right cut of fish, all elements must be in place before the rolling begins. (Quick quiz: Do your hands have to be wet or dry to handle sticky rice?)

Myth #2:

Sushi can be made with just any type of uncooked fish.

Not to give his secrets away, but Sekita will share in the workshops his expert recommendation on where to buy the best raw fish for optimum sushi.

Myth #3:

You need to be a foodie to make good sushi.

To the contrary, Sekita began his career as a sushi chef while earning his Economics degree at Florida Atlantic University in Boca Raton. To pay his way through school, he washed dishes at a local Japanese restaurant, where the owner paid for his training as a chef and applied for Sekita’s permanent residency card.

After he earned his degree, the Japanese economy had declined, so Sekita remained in the U.S. and took a job in public relations at the Japanese Consulate in Miami. As a weekend job, he began sushi catering for a friend’s restaurant. Now, he is the proud owner and sushi chef of Koume Japanese restaurant in Plantation and has taught at The Morikami for more than 12 years.

“I like teaching my students about Japan,” he said. “It’s like New York, except smaller with more people. I love all the people.”



Register to learn about culture, cuisine and how to properly cut cucumbers—who would’ve thought it could be so hard?

March 26 and April 9, 2017
10 a.m.-noon
$70 per person

Register Now

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