Okay so this started out as a Top Five List…but I just couldn’t narrow it down to just five guys. So, I scrapped that idea and instead expanded the list to My Top Ten Favorite Voltage Guys. These guys are my personal favorites, and this was by far the hardest list to compile. I like each of these guys for different reasons and it was really hard ranking them from 10 to 1, they are all just so wonderful *sigh*.Īs with any Top Ten List, this list is based on my opinion, so please put away the torches and pitchforks, because your favorite guy didn’t make the list…Remember this is my list, not yours. However, if you feel like there is a guy that should be on this list, leave a comment on this post, tell me about him.While working at a Japanese restaurant in Sydney, he picked up a daily ritual that he still keeps to this day-buying fish from the seafood market every day. The more he learned about how to choose the best fish and what to avoid, the more excited he would get about creating a new dish with the fish. DREAMY DAYS IN WEST TOKYO WALKTHROUGH TAKESHI HOW TO This insistence on using sustainable, locally-caught fish inevitably became a defining characteristics of Araki’s omakase menu. When he opened The Araki in London, his first overseas outpost, he deployed this approach to use the likes of Cornish squid and Norwegian salmon. “Until now, there is this idea that you have to be Japanese to make good sushi and use Japanese ingredients. To make good sushi, you do not have to be Japanese or only use ingredients from Japan. ![]() But you have to have heart and respect for its art and history,” says Araki.Īnother approach he has kept since day one is ikejime: a Japanese technique of killing fish to maintain the quality of its meat. ![]() ![]() “Every day we perform ikejime when we visit the local seafood markets,” says Araki. “By using ikejime, none of the lactic acid that releases when the fish is under stress or when it is killed goes into the meat, resulting in a purer, fresher taste. When Araki returned to Japan at the age of 25, he decided to dedicate himself to the craft of edomae sushi. Takeaki declined at first, but showed Araki the way to build a relationship between the produce he serves and his customer during his weekly visits.Īfter nine years of working his way up at sushi restaurant Izumi in Tokyo, where he honed his sushi making skills, Araki turned to the venerable “Emperor of Sushi”, Niitsu Takeaki, for guidance. When Araki opened his own restaurant in Setagaya, Tekeaki mentored Araki in every aspect of the restaurant. In 2010, Araki moved his restaurant to Ginza, which was recognised with three MICHELIN stars in the same year. Four years later, Araki took up a new challenge to open The Araki in London-a city he has never lived in before. “I wanted to expand my world as a sushi chef and educate people outside of Japan about edomae sushi,” he shares. ![]()
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