Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia
This episode of CHEF Radio is brought to you by DryAger, the world’s leader in dry aging technology.
Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight.
In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today.
Here's what else was discussed:
How Jesse's star is rising as a twice-selected James Beard finalist
How his restaurant has exceeded his expectations after seven years in business
His father being one of the founding sushi chefs in the Philadelphia area, and how that came about
Fuji restaurant in Cinnaminson, New Jersey, just outside of Philadelphia, and how it used to be a very sketchy area, including some questionable “motels” with mirrors on the ceiling.
Growing up in a restaurant and running around with king crab shells on his head as a child
The very notable chefs that would come in to have his father cook for them
Why a great dishwasher is worth its weight in gold
How Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years old
Finding his partners at Royal Sushi and Izakaya, and how that relationship began
Why Jesse slices his fish before each service and why the temperature of the fish is so important but often overlooked
The importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his technique
What the actual definition of the word sushi is and why it applies to preservation
How the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street carts
The way Jesse supplies his fish, how the topography of the Asian Pacific Ocean is different than that of the rest of the world, and why it factors into the price of the product
The reverence that the Japanese hold their fish in versus how American fisheries treat their product
How dry aging has begun to change the game in sushi and why it makes the product more interesting, according to Jesse
Jesse's decision to stop drinking and begin to live a cleaner lifestyle and how that has allowed him to become an even better leader, business owner, and chef
Jesse reads his vision statement and mission statement that he originally had in 2016 and how it continues to be applied to the work he does today
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