Chef Toshio and his legacy
Chef Toshio arrived in NYC in the midst of all exciting changes and was happy to use his classical training in a more contemporary way. So he jumped right in and began to experiment with these new possibilities and expanded his traditional sushi repertoire. However, at one point he began to fear the loss of the classic sushi traditions, its humble roots, its elegant simplicity of taste and representation. This return to the essence of sushi is the fundamental of the Tanoshi sushi philosophy.
Chef Toshio wanted to bring back classical sushi, which uses surprisingly few, but absolutely pristine, ingredients. As Toshio would say "Great sushi needs good warm rice, fresh fish, mild soy sauce and crispy seaweed (Nori)", his recipe is simple; place the finest fish atop warm lightly seasoned, loosely formed rice and garnish it with a touch of soy.All of our sushi chefs have worked with Toshio over the years, and have great understanding of his philosophy. After his passing, we picked up what he left off and striving to keep his legacy alive.
