Chef’s Cutting Board

Steakhouse starts to serve Sushi  

Cultural News, December 2005

By Andy Matsuda

 

     So with the year closing, a lot has been accomplished, holding much promise for the future, as the art of sushi promises to continue to expand beyond borders: both physical and cultural.

     Italian restaurants, Chinese restaurants, Korean restaurants, and Steakhouses: They’re all looking to expand their menu’s to include sushi, whether just as an appetizer, or a full-sushi bar.

      With over 50 restaurants nationwide, most of you probably know Houston’s as a great steakhouse.  Well now you can add your favorite sushi as an appetizer: a perfect compliment to a great evening out with friends or family.

     The sushi bar at the Santa Monica-located Houston’s isn’t just a fad, either. They’ve got plans to expand to their other locations, including El Segundo, Pasadena and even as far as Miami … sounds like a great vacation is in the making if you ask me.

     At my school, the cultural background of my students reflects diverse appreciation of sushi.  I have had students come from as far as Italy, to take a private four-day session to expand her repartee.  I’ve even had a vegetarian as a student, who refused to eat any meat  -- even fish—come into the class-room to learn how to make sushi. Of course, we can provide vegetarian sushi menu, don’t worry.

 

   Andy Matsuda is founder and Chief Instructor of the Sushi Chef Institute located in Little Tokyo. For information about the school, visit www.sushischool.net.

 

(This text is completed by Gavin Kelley)