EDITORIAL
SUSHI
TIME
Sushi lovers, this one’s for you! Whether you’re a hardcore sashimi addict or
tingle at the thought of a vibrant platter of delicately hand crafted designer
rolls, this month we’re going sushi crazy!
T
here’s something about
sushi that instantly makes
me happy, but I’m not
shy to admit that my first
sushi experience was
not exactly the best. Several years
ago I reluctantly went on a date to
one of Nairobi’s few restaurants
serving these unknown fishy treats.
All dressed up, in ridiculous heels
and totally intimidated, my young
and underexposed palate was
immediately repulsed by the foreign
texture. I vaguely remember nodding
like one of those dashboard bobble
heads at my date through a pained
smile, as I desperately tried to throw
a roll down my throat.
Fast forward a couple of years
and now I can’t get enough and
apparently neither can you. Every
month we are flooded with emails
asking where to enjoy the best
sushi. Restaurateurs have responded
faithfully to our culinary curiosities
and many now serve up incredibly
fresh and inspired sushi creations.
Susan Wong knows a thing or two
about sushi and reveals her top sushi
and sahimi hangouts, explaining
how the secret to great sushi lies in
the rice. In her guide she explains
why sushi rice is the underrated
foundation of every potential meltin-your-mouth sushi experience!
Sushi making really is an art and
a definite highlight for the editorial
team was spending time soaking
in the sushi wisdom of renowned
Tokyo owner and head chef, Mr Shin.
A large majority of local chefs credit
him as Nairobi’s sushi guru and it’s
easy to see why. We then take a
hop over to Cheka, Nairobi’s only
Japanese owned and run restaurant,
in this months ‘source to plate’. If
you’ve ever questioned where our
sushi ingredients come from and just
how fresh our fish is, this article will
answer all those nagging questions.
We then get back to basics,
explaining all there is to know and
expect when ordering up the good
stuff. We realise sushi menus can be
incredibly daunting, but once you’re
done with this guide, you’ll have
absolutely no reason not to explore
the colourful menus at a few of our
recommended establishments.
Finally, be sure to flip through to
our new extended wine pick section.
We walk you through some whites
for your sushi and a couple of reds
for good measure. And for all of you
that want to keep your next sushi
session authentic, we take a look at
sake, Japan’s national drink, and give
you a few easy cocktails to try out
yourself. As always, stay in touch and
let us know what you want to see
more of. After all, this magazine is all
about making sure you have access
to everything you need and want to
know about food and drink in our
gorgeous city.
Enjoy and stay yummy!
Michelle Slater
EatOut Kenya
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