Culinary

Cooking brings me inspiration, expression, & keeps my head on straight.

My culinary background has tremendously helped me to learn industry trends, communicate with chefs and consumers, and obsess over every detail in any pursuit.

My professional sushi experience spans from self-teaching, tutelage under award-winning chefs Motoi Kurisu (Arashiyama Kumahiko), Hiroko Shimbo (International Culinary Center), and Meidan Siboni (private chef); to my sold out in-home omakase experience, Hōmakase.

By blending centuries-old Japanese techniques with modern approaches, I turn underutilized, seasonal, often local, seafood into inventive sushi that you won’t find anywhere else.

Beyond sushi, my long love of ramen recently led me to launch Ramen In The Valley, an immersive farm-to-table Japanese pop-up in Tuscany, Italy. I sourced local Casentino Valley ingredients and trained a staff to introduce artisanal ramen to the local food scene, featuring tonkotsu ramen & gyoza.

Speaking of collars…Salmon Collar Karaage

  • (Serves 4)

    Collar Karaage:

    8 salmon collars. Your local fish market has them behind the counter!

    2 Tbsp sake

    2 tsp sugar

    4 Tbsp soy sauce

    2 Tbsp grated ginger

    2 cloves minced garlic

    1 cup all-purpose flour

    1 cup potato starch

    Neutral oil for frying (vegetable, avocado work best)

    Dipping Sauce:

    1 thumb-sized knob of ginger, peeled and minced

    2 scallions, chopped

    1/2 cup soy sauce

    2 Tbsp rice vinegar

    1 1/2 tsp sugar

    2 Tbsp water

    1 tsp red chili paste (optional)

  • 1. In a large bowl combine the sake, sugar, soy sauce, ginger, and garlic. Mix well, then add salmon collars. Cover with plastic and marinate for 15 minutes in the fridge.

    2. Meanwhile, make your dipping sauce. In a medium bowl, mix the ginger, scallions, soy sauce, vinegar, sugar, water, and chili paste until consistent.

    3. Put flour and potato starch on separate plates. Dredge one collar in flour. Shake off the excess flour, then dredge in starch and shake off the excess. Repeat for all collars.

    4. Heat 3 inches of oil in a large pot to 325°F. Once ready, place a collar in the oil for about 1 minute, or until the outside is lightly golden. Place collar on a cooling rack to remove excess oil.

    5. Repeat for all collars, maintaining 350°F by either reducing heat or adding oil as you go.

    6. Bring the oil up to 375°F for the second fry that makes karaage so crispy. Fry all collars again, one at a time, for about 30 seconds, until deep golden brown. Place on cooling rack to remove excess oil.

    7. Serve.