Chef Toshio arrived in NYC in the midst of all those exciting changes and was happy to use his classical training in a more contemporary way. So he jumped right in and began to experiment with these new possibilities and expanded his traditional sushi repertoire. He willingly indulged his customers' (sometimes bizarre) requests for previously unimaginable ingredient combinations. However, at one point he began to fear the loss of the classic sushi tradition; it's humble roots and elegant simplicity of taste and presentation. This return to the essence of sushi is the basis of the Tanoshi philosophy. Chef Toshio wished to bring back classical, Edo-period style sushi, which uses surprisingly few, but absolutely pristine, ingredients.
Having begun his training in the Ginza district of Tokyo, Japan, Chef Toshio had long-known that great sushi needs good warm rice, fresh fish, mild soy sauce and crispy seaweed (nori). At Tanoshi, Chef Toshio made a special soy sauce called "nikiri", and brushed it on top of the fish. This nikiri provides a balanced taste with vinegar to achieve perfect sushi rice -- so please do not dip your sushi into the soy sauce! The red vinegar we use for rice is called "akazu," and it is the use of this specific vinegar which makes our rice naturally nutty and sweet, so we can use much less sugar. This special touch makes our sushi extremely refreshing.
After our significant loss of Chef Toshio on October 4th 2018, we are doing our best to recreate and pick up what he left off, which was "loosey-sushi" that will dissemble in the mouth easily, allowing all of the textures and flavors to meld, producing a truly delectable and memorable sushi experience. To enhance the sensuality of this experience and increase your enjoyment, Chef Toshio encouraged all of his customers to eat his sushi with their fingers, as chopstick use with loose sushi can be inefficient. Please come enjoy Chef Toshio's sushi at TANOSHI!!
For the Covid-19 crisis, we have been worked hard to servive for this crisis, but as times goes by, and we did NOT have any Government Funding. Our budget is running out for keep us running. We are trying to keep our Chefs and helpers. The funding for your kindly donate, all will goes to the Chefs and helpers to get over the crisis. We will run out of budget around June. We appreciate for your support. We will continue Tanoshi spirit and keep the sushi craving.
- Ari Jaffe
- Seoul Jeong
- JoEllen Schuleman
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