What started as a way of preserving fermented fish in rice in 14th century South East Asia was perfected in Japan, became trendy and has since spawned the global phenomenon that we know today. From the industrial grade sushi you find at supermarkets and many fast-food restaurants to the high art stuff accompanied by dancing dolphins, there is a vast range in sushi quality and presentation.
Fundamentals is important to any cuisine, but the simplicity of Japanese cuisine make mastering the fundamentals a must before getting creative. So let’s start with a few principles that enter into every piece of our hand-crafted sushi to make the WiSushi difference.
For WiSushi’s Chef Hai, real freshness comes from experience and trusting his senses. Appearance, texture, weight and odour (or lack of it) are obviously key. What’s also important is knowing the ins and outs of fish and seafood supply, such as origins and seasonality: where the fish come from and when is a good time to buy.
Hai personally selects the best fish from his supplier, which depending what’s available can mean fish that is either wild or farmed. If ever, after cutting, a fish is found to be not up to par, it gets sent back. In your mouth, fresh sushi and sashimi should taste generally smooth and buttery with no sour aftertaste (except for fish roe and certain marinated fish such as mackerel can be expected to have a noticeable “fishy taste”.)
Sushi in the traditional sense means pairing rice with fish or seafood. So the quality of rice is also critical to great sushi. Knowing this, Japan only exports a small proportion of its top quality sushi rice, which makes it expensive here.
At WiSushi, we only buy the best Nishiki medium-grain rice and take special care in its preparation, cooling it quickly to ensure optimum texture and temperature. We never make sushi with stone cold rice, as some warmth is important in bringing out the flavour and helping the fish to melt in your mouth.
Vinegar quality and variety makes the difference and there is a wide range. At WiSushi, we favour a more Kanto-style, slightly more salty vinegar. Yet the key is in the balance of rice to vinegar. Just enough to add flavour but not so much that it would overwhelm the taste of the fish and other fillings.
Taste and texture are fundamental aspects that few chefs have a true understanding of. This is where Chef Hai’s upbringing gives him a distinct advantage. To complement the fish and seafood, Hai selects filling ingredients (such as daikon, cucumber, avocado, egg, tofu and tempura) always considering the taste on your tongue and the feeling in your stomach.
Presentation is another inherent part of sushi savoir-faire. Says Chef Hai:
“I use the colour of the fish and vegetables, the shape of the plate, as well as natural light to create and present a dish”
Great sushi brings together all these elements in a way which requires little else. A touch of our special blend of soy sauces and a bit of wasabi perhaps, and you are in sushi heaven.
Reputation is built up over time, and WiSushi’s ability to create consistently great sushi is what has kept customers coming back for more. Yet like any other culinary tradition, sushi can’t stand still and must also evolve. New fish and seafood, new rolls and sashimi creations, new sauces – Chef Hai is constantly looking to offer something new to his customers. Yet unlike some restaurants, he refuses to do outlandish combinations of strange ingredients (bacon and egg sushi??), and prefers to invent in the spirit of Japanese tradition and innovation.
Check out his Inspirations du chef menu and you’ll understand.