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Chef of the Year Nominees
With Kaz Okochi
Executive Chef/Proprietor, Kaz Sushi Bistro
Thursday, May 15, 2003; 2 p.m. ET
Chef Kaz Okochi of Kaz Sushi Bistro was online Thursday, May 15 at 2 p.m. ET, to discuss his cooking philosophy and his interest in French, Japanese and Chinese cuisines. Okochi is one of five nominees for the Restaurant Association of Metropolitan Washington's chef of the year award. Throughout May all five nominees will be online.
Born and raised in Nagoya, Japan, Okochi first came to the United States in 1980 to study fine art. However, he soon realized that his true passion was the art of food, and he returned to Japan in 1983 to attend the Tsuji Culinary Institute in Osaka. Upon graduation, he was offered a prestigious apprenticeship at Sushi-Gen, one of the preeminent sushi restaurants in Osaka. Kaz spent five years mastering his sushi skills, including the delicate art of preparing fugu (poisonous blowfish). Okochi came to Washington, D.C. in 1988, where he spent 10 years working as executive chef at Sushi-Ko. After launching a successful line of supermarket carry-out sushi at Fresh Fields, Kaz decided to pursue his dream of opening his own restaurant.
The transcript follows.
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Kaz Okochi: I am always working on new combinations that work well together. Hope you find something new when you come to visit.
Somewhere, USA:
Fabulous Sushi!! Mr Okochi,
Your inventive sushi and combination of flavors such as sake and Mango chutney is out of this world! Kaz Sushi Bistro is my favorite japanese restaurant in town. Any future combinations you plan to introduce in your menu that we look forward to?
Thanks for your creations!
Kaz Okochi: I am always working on new combinations that are unique and works well. Hope you find something you like next time you visit.
Bethesda, Md.:
I read that you've cooked at the James Beard House a few times. Do you go to other cities for cooking events, too?
Kaz Okochi: Yes, as a matter of fact. I will be in Chicago this Sunday, May 18th - Monday, May 19th, to cook at Restaurant Show and I will be cooking at Cape Cod, Atlantic City and Arizona in the next few months. I have not done much cooking outside of D.C., but it is always fun and I learn a lot. It is not easy to leave the restaurant but it is something I enjoy doing.
Out of towner, Somewhere, USA:
I walk into Kaz Sushi Bistro. What is the one dish you would like me to try, and why?
Kaz Okochi: There are so many original dishes here it is hard to recommend a particular dish. I am sure you will find something interesting from our original menu. We are always happy to make recommendations when you are here based on your preferences.
Washington, D.C.:
Chef Okochi,
Why is it that Washingtonians never see konnyaku on menus in Japanese restaurants. It is a delicious and healthy ingredient.
Kaz Okochi: From my experience cooking in D.C. for 15 years, the texture and flavor of konnyaku is not most individuals favorite. I am glad you found that konnyaku is one of your favorite ingredients which is quite popular in Japan, but I don't know how many people here feel the same way.
Arlington, Va.:
I love your creative and delictable dishes. However, sometimes I want more simple sushi fare. What sushi restaurants, if any, would you go to here in DC besides your own?
Kaz Okochi: I try to make interesting dishes but in general I am a purist. If you like simple pure sushi or sashimi we are always ready for that. We have quite a few customer just like you and we should always have fresh ingredients for the purist like you.
Dupont, Washington, D.C.:
Is it true that sushi connoisseurs order tamago-yaki nigiri to judge an unknown sushi chef before trying the fish?
Kaz Okochi: I have heard that theory many times. The reason is if you go to a sushi bar in Japan, the fish must always be fresh, no matter where you go, but the omelette is cooked differently in each sushi restaurant. That is where the idea comes from. But to be honest with you.... I really do not think that theory applies any more because there are so many other elements to judge the restaurant besides the egg, specially in this country.
Washington, D.C.:
Thanks for offering this chance to chat. Yours is the first place I think of when someone says "Let's go get sushi!"
A question about fugu at Kaz Sushi Bistro: I know you have offered it in the past during March, but do you offer special fugu dinners every year? If so, what generally is the "window" each year for fugu here in the U.S.? Thanks!
Kaz Okochi: There are only about 20 restaurants in the U.S. that currently have a license to serve fugu. I believe we are the only restaurant in D.C. to serve the dish. The season is winter and the amount of fugu imported by Fugu Association in NY is limited. Every year around December or January, I send an e-mail to customers on our mailing list about the fugu dinners offered here at KAZ. And usually, the dinners sell-out quickly. If you are interested in fugu dinners at KAZ and are not on our mailing list, please contact us at www.kazsushi.com.
Washington, D.C.:
Do you think that you & your restaurant being nominated for awards this year will open the Asian community of restaurants to more nominations in the future? They don't seem to be nominated for awards.
Kaz Okochi: Washington, D.C. in general is very conservative. Closer to Europe than Asia so compared to the West Coast generally the Asia restaurants are less recognized. We are thrilled to be nominated and hope that in the future more Asian restaurants will be recognized. Hopefully in the future more individuals will enjoy eating more Asian cuisine.
Washington, D.C.:
Previous chefs in these chats have discussed customers who make special demands, such as leaving out an ingredient or making a dish a slightly different way. Do customers in your restaurant ever make these requests? And do you think a chef, as an artist, should be able to say no to a customer request he thinks is wrong?
Kaz Okochi: Of course there are two sides to this question. When we make a dish we experiment and come up with the best combination possible for that dish hoping many guests will enjoy the item. So sometimes when customers ask us to change an item which we do not think will work, it is hard to prepare that dish differenly because I feel like I am cooking a bad or inapproriate meal. These days I start feeling if that is the way the customer would like to have an item maybe we should accommodate them.
Washington, D.C.:
When I ate at the James Beard house, I was surprised at how small the kitchen is. How many people did you have to serve there and was it difficult? And what was your menu?
Kaz Okochi: We served around 80-90 people at the Beard House. I cooked there several times and I do not remember exactly what I prepared but usually when I have a chance to cook outside of my restaurant it is a good chance for me to prepare something different. In November, more than a dozen of us (Chefs) from D.C. are going to cook TOGETHER in the small kitchen at the James Beard House. The Chefs will include Roberto Donna, Jeff Tunks, and other "BIG" guys so it will be interesting how we are going to fit all of those bodies into that small kitchen!
Washington, D.C.:
Do you dare share your secret? What's inside your crunchy shrimp roll?
Kaz Okochi: I do not keep any secrets...... but I will only tell you if you come to my restaurant and ask me directly!
New York, NY:
Hi Okochi-san!
Why are there no okanomiyaki restaurants in the US? (Japanese pancake filled with meat, veggies, etc.) It was one of my all-time favorite foods in Japan and I am so disappointed it never crossed the Pacific! Perhaps that should be your next venture??
Please??
I love your restaurant, by the way. I just moved to NY and have yet to find a Japanese restaurant I love as much as yours.
Kaz Okochi: I have heard from many people who have been to Japan and I do love okonomiyaki but it is not easy to serve in a restaurant here. So maybe it will be fun to have a party and make okonomiyai at somebodys home one day. Make sure to invite me -- and I will be there!
Washington, D.C.:
I read that each of the nominated chefs for the Restaurant Association's Award Dinner are designing a dish for the dinner. What have you selected and is it on your dinner menu?
Kaz Okochi: Unfortunately, it is "top secret" as of now so I can not tell you. But I think I have to not only design a dish but prepare the dish for more than 1000 people. Because of so guests, my dish will be quite simple, therefore picking the ingredients and preparing will be crucial. I just do not want to think about it right now to prepare that many dishes -- that's a lot of fish!
Herndon, Va.:
Is there a proper way to dip sashimi in soy sauce? One person told me only to dip the end, another said to dip the side.
Kaz Okochi: I think you mean sushi not sashimi. Basically, do whatever you like. Some Chefs might recommend a certain way but everyone prefers there own way. Only thing I want to say is do not soak the rice into the soy sauce. You would taste only soy sauce but not the fish or rice. Also, you will make lots of mess all over the table and your shorts and will embarass yourself! If you do not feel comfortable with chopstick -- go ahead and use your fingers. Make sure to clean your hands before you do so.
Washington, D.C.:
Do you offer cooking classes at Kaz Sushi Bistro?
Kaz Okochi: Glad you asked that question. I am planning a series of Sushi Classes in the future. Please be sure to sign up on our mailing list to receive a notice of the dates the classes will be offered. You can sign up on our website: www.kazsushi.com.
Washington, D.C.:
Kaz,
I so admire your expertise! How would you compare the food, management, service, general style between Kaz Sushi Bistro and Sushi Ko?
Kaz Okochi: I wonder why you compare KAZ with Sushi-ko. Probably as most of you already know I was at Sushi-ko for 10 years before I opened my own restaurant. I created some style of dishes there but it has been more than 5 years since I left and I am sure new Chefs changed the style of those dishes. I do not know most of the people working there now and I have not been back in quite a while so therefore I am unable to give you comparisons.
Washington, D.C.:
Love Kaz, however, I long for some ramen and gyoza place, lived a couple of years in Tokyo and ramen was my lunch at least three times a day. I have food ramen place in NY and SF, but not here, do you know of any, may be your next venture, although it seems real boring compare to what you do at Kaz.
Kaz Okochi: Ramen is one of my most favorite foods. Recently, I purchased a pasta machine and am making my own noodles and broth at home. It is not quite as good as I want it to be yet, as I am a Ramen perfectionist. It is so fun much making it but I do not think there is enough people to support that syle of restaurant.
Washington, D.C.:
Michel Richard of Citronelle is introducing his version of "sushi," which are little delicious bite-sized French concoctions, but they're not raw or fish-based or Asian. Any thoughts?
Kaz Okochi: Please tell Michel Richard, "Don't steal anything from the Japanese!" (Just kidding.) He is a good friend of mine and I really admire his cuisine. He is a great Chef and a great artist. Pretty nice for a French guy. :-)
Kaz Okochi: Thank you very much for participating in the chat. Unfortunately, I did not have enough time to answer all of the questions because I have to go to the National Zoo for a special event tonight (Zoofari). It is a fun event so please come over. Most of the good restaurants will be there. If you ask more questions, please send us an e-mail at eat@Kazsushi.com. It was not an easy job chatting on line but I really enjoyed chatting on the internet. Now I know why my daughter is on-line chatting all of the time! Hope to see you soon at my restaurant and I would love you more if you vote for me for the RAMW awards -- you can vote at www.ramw.org (vote by May 30, 2003)
washingtonpost.com:
That wraps up today's show. Thanks to everyone who joined the
discussion.
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