Japanese cuisine, American sushi, Mexican sushi chef

“Sushi is all about enthusiasm,” claimed 20-calendar year veteran sushi chef and Konnichiwa Sushi & Bar manager Juan Cabrera. “Passion for the fish, passion for the freshest food stuff, enthusiasm for the sauces, and enthusiasm for generating art. I notify my crew, that you have to have a passion for what you do, be it greeting the customer, serving them, or earning fantastic sushi rolls, ramen or yakisoba.”

When Cabrera took over the La Mesa cafe, he set about modifying all the things about the place, from the menu to the staff.

“I often go to other restaurants and assess what they do. I want just about every client greeted right away upon arrival. I want them to experience cozy and at house. I want attentive and welcoming wait workers who anticipate the diners’ requirements,” Cabrera reported.

Cabrera has labored with many sushi masters and studied ramen-creating in Japan.

“I contact our sushi American sushi. In Japan, they only use a few of types of fish, and a pair of sauces and they really don’t do rolls. Listed here, we have several styles of fish we use and quite a few sauces. When I make a sauce I know exactly what sushi roll it is going to greatly enhance,” Cabrera claimed.

Diner Debbie Dietrich stated, “The pizza sushi roll has levels and layers of taste and texture. Wonderful body and chewiness to the rice, creamy and heat. Mildly spicy jalapeno washed over my palate for nevertheless a further layer. Immediately after I swallowed it the flavors continued to evolve in my mouth, generating me want to have an additional bite. Just lean back in your chair and love the bite.” What much better of a compliment can a chef get than that?

The sushi menu is comprehensive with all-around 25 choices. Each and every roll is a work of artwork. For non-sushi fans, you can love bowls such as a tempura chicken bowl or a beef bowl or beef, chicken, or shrimp yakisoba. For the gluten-totally free crowd, they present rice beer and gluten-cost-free soy sauce.