Interview Responses

Yesterday, I finally conducted my interview with a chef at Hoshi and Sushi Thai Cuisine! Originally–before walking into the restaurant—I was unaware of which chef I would interview and whether or not I would be able to enter the kitchen. I ended up interviewing a chef at the sushi bar, Misayo, who not only provided me with valuable insight that could be used for my double-page spread but also numerous pictures that could be used for my entire magazine! Overall, while I was pretty skeptical and nervous prior to conducting the interview, it was undoubtedly a great experience! I got to take high-quality photos, collect insightful information, and conduct my first formal in-person interview!

RESPONSES

Q: Tell us a little bit about your career. Why did you decide to become a chef?

A: Wow, where do I start? Well, growing up, I always LOVED food...cooking it and—of course—eating it! I admired watching my parents and grandparents cook, so I got to learn a lot of cooking techniques from a young age. That’s when my passion for cooking started, and I eventually brought my love for cooking into my career.

Q: How much experience do you have working in a professional kitchen?

A: 13 years!

Q: What’s special about this restaurant?

A: Everything, of course! We offer a very wide variety of delicious sushi rolls that will impress ANY sushi lover. You can customize your sushi to your liking, but I definitely recommend our signature rolls that are even more delicious. All of them come with our unique combination of three sauces: eel sauce, spicy mayo, and yuzu mayo. We also put our homemade crunchy potato chips on some of our rolls, which adds a very nice crunch and unique taste.

​​Q: What do you wish more people knew about Japanese cuisine?

A: It has gained popularity over the past 15 years and is now more globalized: more Japanese foods that used to be unknown have become more popular outside of Japan. That’s why more and more local restaurants all over the world are starting to serve truly AUTHENTIC Japanese food! But, the food itself has also evolved: restaurants like ours are now putting their own twist on traditional Japanese food. Most people may not know that many types of sushi rolls enjoyed here in America are very different from Japan’s typical cuisine. California rolls, for example, are by far the most popular sushi roll here, but they did not actually originate in Japan. The same goes for Uramaki, which most Americans call “inside-out” rolls since the rice is on the outside, and the fillings are in the center of the roll. But, most people fail to realize that in Japan, rolls are traditionally made with rice on the inside and seaweed on the outside, so Urakami is not very common in Japan as most people may think.

Q: What are your restaurant’s most-ordered dishes?

A: Most people are very impressed by our Hoshi Tacos, which are crunchy tempura shells with spicy marinated tuna, avocado, lettuce, masago, scallions, and spicy sauce. But, what people really LOVE the most are all of our sushi rolls, especially in a sushi boat.

Q: What is your favorite dish at your restaurant?

A: Hmm...almost everything...everything is so yummy! But, if I had to pick one, I would probably pick our Happy Jalapeño roll. It is made with yellowtail, which is my favorite fish to eat in sushi because I think it has more flavor than the more common fish, like salmon and tuna. It also has avocado, cilantro, lime, spicy sauce, and my favorite, jalapeño. I like how this roll is spicy but not too spicy to the point where it is unenjoyable; it is PERFECT!

Q: Do you have any secret tips for making sushi or any other Japanese dish?

A: Every chef has their own SECRET recipe!

Q: What would you say is the easiest Japanese dish to recreate at home?

A: Most people think sushi, but I think tuna tartare! Yes, they are both no-bake dishes and only require cutting, but tuna tartare is even more simple and takes only about 10 minutes to prepare. It is also very delicious: it is fresh and perfect for anyone who loves fish. I recommend it to people looking for a healthier alternative to sushi since it is just as favorable and delicious without the carb-heavy sushi rice. It is also made with many flavorful Asian ingredients...I can tell you a recipe. The main—and best—ingredient, of course, is a pound of fresh, sushi-grade Ahi tuna. If necessary, pat dry the fish with a paper towel to remove unnecesary moisture. Then, for the marinade, you'll need grated ginger and garlic...I'd say about a teaspoon, but if you like, you can add more to your taste. You also need about 1 and a half tablespoons of soy sauce, 1 teaspoon of lime, 2 tablespoons of sweet chili sauce, about 2 teaspoons (or more) of cilantro and scallions, 1 tablespoon of sesame oil, and about 3 tablespoons of black and white sesame seeds. If you want to make it spicy, you can also add Sriracha, but that is optional. Or, you can also add avocado. Then, just mix all of these ingredients, and you're done.