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lobster tempura, avocado, asparagus, scallions and roe. It's topped with spicy tiger sauce. Likewise, the Dragon Roll is a bestseller with lightly tempura-battered shrimp, avocado, asparagus, cream cheese, roe and spicy mayo with avocado eel sauce.
Yozo's next big challenge will see him translating Asian flavors into a fusion restaurant called Shaka Sushi and Robata Grill in Coconut Creek. There will be sushi, of course, but also a robata or charcoal grill on which much of the food will be cooked. It's much more healthful than frying, which is a popular Japanese cooking method.
"Robata is real Japanese cooking," says Natsui, 53. "Plus I'll be doing fusion cooking. Since I came to Florida, I've met chefs from many other countries —Thailand, China and realized that each country has something. Living in Japan, of course, my main cooking is Japanese. I'm trying to set up a new fusion menu sourcing ingredients from other countries. It's a good challenge for me."