Phil Lempert TODAY Food Editor • Profile • E-mail

This week’s warming Taiwan ramen soup recipe was stolen with permission from executive chef and partner of Sashi, Makoto Okuwa, who employs a unique take on Japanese cuisine by presenting traditional flavor combinations with an innovative flair.

Having worked alongside some of the world’s most respected sushi masters, including famed “Iron Chef” Morimoto, Okuwa has designed a charismatic menu at Sashi, often with his own unique spin on classic American favorites. The menu ranges from saké-steamed Chilean sea bass to crunchy sashimi tacos.

“I was inspired to create each menu item by what I knew locals would want and more importantly, appreciate,” says Okuwa. “I wanted to craft a menu that was both daring and elegant as well.”

Embodying the elegant and bold flavors from the menu, the décor of Sashi combines sheer drapery and soft lighting with bold rich colors and sleek lines, inspired by both the cuisine and the restaurant’s serene beachside location.

Beyond the fine cuisine, Sashi also provides patrons with an exceptional saké tasting experience, featuring certified saké sommeliers, as well as an expansive saké bar with more than 50 variations to choose from, including Myoka Rangyoku, an ultra-deluxe variety made using the classic Kimoto method that is aged three years and valued at $800 to $1,000 per bottle. Guests can request a visit from the saké sommeliers for a narrated experience or for culinary pairing recommendations, sample a flight of various saké flavors, or taste Sashi’s signature saké-infused cocktails.

About the chef: In creating each dish, Okuwa draws on his own personal experience with sushi dating back to his early childhood years. “I have a true respect for keeping with Japanese tradition,” he says, “but also feel it’s important to add my own variation in order to appeal to a wide array of palates.”

Okuwa’s passion for Japanese cuisine, specifically sushi, began in Nagoya, Japan, at the tender age of 3, when he was introduced to sushi master Makoto Kumazaki. Okuwa began an apprenticeship at the age of 15 and continued under the tutelage of legendary sushi master Shinichi Takegasa. After more than 10 years of training in Japan, he moved to Washington, D.C., where fate led him to a chance meeting with famed "Iron Chef" Morimoto. The two were an instant match, and Okuwa soon became executive sushi chef at Morimoto New York and Morimoto Philadelphia. Okuwa has also made several appearances on the Food Network’s original “Iron Chef” alongside his mentor. In 2007, Okuwa moved to Del Mar, Calif., where he opened Pearl Sushi Restaurant & Champagne Lounge.

Sashi
Metlox Plaza
451 Manhattan Beach Boulevard
Manhattan Beach, CA 90266
310-545-0400
www.sashimb.com

Taiwan ramen soup is served at Sashi for $9. 

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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