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Tasty Temaki |
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Mixed Sashimi |
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Gunkan |
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Being a Sushi Chef requires years of experience and knowledge. Washing rice is done until the water runs clear. The turning of the sweet egg omelette and marinating of mackerel is only perfected with patience, practice and tasting each time until the desired flavour is reached. Cutting of Blue fin tuna and filleting of fish are done with razor sharp knives, maintained and sharpened frequently.
I gained my experience from my late father Chef Sylvester Piare, Japanese Chef Kai in London and visiting Japan. Simplicity is the secret to my success. My love of Japanese food came from the fabulous presentation and colours demonstrated in a Japanese meal I experienced. The taste was special. I found work in a Japanese restaurant and after months of watching and learning I asked the Chef if I could train to become a Sushi and a Teppanyaki chef. From there I went on to open restaurants in London, Holland and Belgium.
The word Michie in Japanese means “filled with smiles and laughter”. I chose this name as it resembles my own name and has a wonderful meaning. It makes me happy when a customer approaches me and says “thank you that was delicious”. Michie Sushi only wants the very best quality and satisfaction for you. Sit back, relax and enjoy your meal.
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