Chef Kou is an Edomae-style sushi chef with extensive experience at Michelin star restaurants. He grew up in Saitama, Japan. He began his sushi training in 1990 and spent 15 years in Japan perfecting his skills and learning the techniques of the traditional Edomae style. Starting his career in New York City, Chef Kou spent 10 years at the highly regarded Kurumazushi, which received a coveted one Michelin star in 2007 and 2008. While in there, he trained under the venerable chef Uezu, one of the pioneers that made omakase popular in New York City. He then continued his journey and spent 5 more years honing his techniques at the highly acclaimed one Michelin star Sushi Ginza Onodera. Now, Chef Kou is excited to bring you on a journey to share in his passion and bring his own unique Edomae style to you.
Sushi Teru practices the traditional style of sushi known as Edomae, which is named after Edo, today known as Tokyo. The Edomae sushi style involves using the aging process to preserve the fish, develop umami flavors and create a more tender texture. A variety of methods are employeed including marinating in soy sauce, shimmering in broth, and curing in salt or kombu sea kelp-from a few hours to several days.
Today, when the fish arrives from Japan, Chef Kou examines it and decides the best Edomae techniques to use.
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