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The recently rebranded <a href="https://www.facebook.com/FUMIHK/">Fumi Restaurant</a> played host to Chef Aoki Toshikatsu from Tokyo’s famous <a href="http://sushiaoki.jp/en/index.html">Ginza Sushi Aoki</a> recently, and we were lucky enough to catch up with the sushi master in person.
Chef Aoki’s signature Edomae style and East-meets-West flair was evident in the delicious dishes we sampled. From a deconstructed Marinated Salmon Roe Sushi with salted kombu and wasabi and a refreshingly crisp Grouper (salted and aged for 20 days on ice) with Muscat Grape with Ponzu Sauce to a mouth-watering Toro Mille Feuille, each plate perfectly showcased the chef’s unique ability to transform traditional sushi into a true epicurean experience.
Afterwards, we sat with the second-generation sushi master to find out more about his family legacy (his father, Aoki Yoshi, founded Sushi Aoki), international influences and the impression he hopes to give Fumi diners.
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Did you always have a passion for sushi?
It&#8217;s definitely a passion for me, but I always knew I would go into the sushi business. In Japan, if the father runs a business, it’s a common practice for one of his sons to continue that legacy. Since my father opened Sushi Aoki, I always knew on some level that I would follow in his footsteps, too.
You travel around the world constantly. How do international flavours influence your personal style?
As a sushi chef, wherever I travel, my first thought when trying any new ingredient is whether it complements with rice. Tangy Italian balsamic vinegar is one of my favourite western ingredients. I also incorporate a wide variety of rock salts like Himalayan pink salt into my sushi sauces.
What is the biggest impression you want to give Fumi diners?
Sushi cuisine is constantly evolving. I want to educate diners on what traditional sushi is, and then take them on a journey and allow them to taste innovative sushi as well. For Fumi diners, I particularly want to present sushi crafted from local ingredients.
Thank you.
Keep your eye out for Chef Aoki Toshikatsu’s pop-up menu at Fumi early next year. &nbsp;
Text: Tenzing Thondup 
Images: Gigi Ip

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From Ginza to HK: Chef Aoki Toshikatsu brings his signature style to Fumi