From Risotto to Sushi: A Journey into Japanese Cuisine
As I mentioned in my previous article, I’m a true rice lover—and we’ve already explored the techniques behind a perfect Italian risotto. But speaking of rice, I can’t help but connect it to another great culinary passion of mine: Japanese cuisine.
And what could represent Japanese food culture better than a beautifully crafted sushi?
Now, let me be clear: I’m not a sushi master. But during my time working in London, I used to spend my days off helping in the sushi section of a top restaurant, simply because I loved it. It wasn’t part of my job, but I found joy in the precision, the discipline, and the deep respect for ingredients that sushi demands.
Later on, I had the chance to visit Japan, where I explored the iconic Tsukiji Fish Market in Tokyo. That experience was unforgettable—seeing the freshest fish in the world, tasting sushi right at the source, and learning about varieties I had never tried before. But sushi wasn’t the only thing that impressed me. I also discovered the richness of Japanese cuisine beyond the well-known dishes: from ramen and yakitori to kaiseki menus that felt like edible art.
"The unforgettable experience at the iconic Tsukiji Fish Market in Tokyo."
What I admire most about Japanese food culture is its attention to detail, balance, and purity of flavor. It’s not just about the ingredients—it’s about technique, history, and philosophy. There’s something deeply respectful and almost spiritual in the way Japanese chefs approach their craft, and that really inspired me as a chef.
"Few of my favorite traditional dishes tried in Japan"
Even though I’m rooted in Italian cuisine, I try to bring that same level of care and simplicity into every dish I create. The idea that less is more, that each element on the plate should have a purpose—that’s something I carry with me from my time immersed in Japanese culinary traditions.
Stay tuned—maybe one day I’ll show you my twist on sushi… with a bit of Italian soul.
