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Edible Photo Editor Lindsay Morris At Work

 

Lindsay at work
Behind the photos of Peconic Forager: Cooking and Fishing: What Nobu’s sushi chef does on his day off.

At 6:00 a.m. most chefs are still in bed, or just getting there, especially on their day off. But Toshio Tomita, executive sushi chef of the three Manhattan Nobu restaurants and Southampton’s Nobu at the Capri, is not most chefs. Sushi, or otherwise.

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What Nobu’s sushi chef does on his day off

At 6:00 a.m. most chefs are still in bed, or just getting there, especially on their day off. But Toshio Tomita, executive sushi chef of the three Manhattan Nobu restaurants and Southampton’s Nobu at the Capri, is not most chefs. Sushi, or otherwise.

“This is how it’s done in Japan,” says Tomita, crouching down in his flip-flops at the edge of the dock at Towd’s Point in North Sea, gutting the porgy he just reeled in from Little Peconic Bay. He says the immediacy is safer (the fish cools down quicker than if left whole; that’s food safety 101) and it’s an easier cleanup at home. Scraping off the scales before putting the fish into his ice-full cooler, Tomita looks up and smiles as if he’s kidding about this bit of practicality. But he’s as serious as anyone should get when they’re not at work. Today, like most every Monday of the summer, is all about fun, even as the rain alternates between mildly annoying and torrential. It’s the day Tomita rises before sunrise to fish. Later, though Nobu at the Capri is closed until tomorrow, there’s inventory to record and sauces to prep for the upcoming week. In between, the day’s catch will become the day’s meal.

Read complete story on EdibleEastEnd.com: What Nobu’s sushi chef does on his day off