In Conversation with: Michael Nonato

In 2012, Michael began his career in a Japanese restaurant and quickly seized the opportunity to learn the craft of sushi making. With a passion for Japanese cooking fuelled by his heritage, Michael later joined London Japanese restaurant group, Yashin Ocean House, where he began his rigorous training.


“It took 18 months to learn the basics, I spent 3 months solely learning how to wash rice”. After mastering the basics, it was onto learning the fundamental principles of Sushi; understanding the balance of fish and rice, sogigiri (slicing fish), katsuramuki (slicing vegetables) and the relationship between the oiliness of fish and quantity of wasabi used. Having devoted all his spare time to developing his skills, Michael was promoted to Head Chef after just four years with Yashin Ocean House.


Enjoying the freedom to create his own dishes, Omakase, for Michael is all about seasonality and experimenting with local produce. “Omakase allows me to create a story, I can hand pick vegetables to use the next day and explain the process of farm to counter to my guests during the experience.” Fatty Tuna, Sea Urchin and Scallop Tempura are amongst Michael’s favourite omakase dishes; however, the monthly changing aspect of the experience is part of its charm. 


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