During years of 16-hour days at the Ohnoya Tojo mastered an encyclopaedic repertoire of some 2000 traditional Japanese recipes that he can draw on from memory even today.Here he also developed the disciplines of selecting the finest and freshest fish and produce.
It is here that Tojo has begun to train a new generation of chefs, sharing the discipline of his own training and the insights of a lifetime devoted to unceasing invention.
Today a tightly-knit team of gifted chefs from around the world assist him behind the sushi counter and in the kitchen.
Hidekazu Tojo grew up in post-war Japan beneath the stunningly beautiful volcanic mountain named Sakurajima in Kagoshima, at the southernmost tip of Japan.
As a young man he traveled to Osaka where he apprenticed at the famed Ohnoya restaurant, one of Japan’s leading ryotei, a very high end, very traditional restaurant.
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This is my contribution for the book “Nothing to declare? A wonderful project in which I was very honored to work on article 2: “Everyone is entitled to all the rights and freedoms set forth in this Declaration, without distinction of any kind, such as race, colour, sex, language, religion, political or other opinion, national or social origin, property, birth or other status.
Recognizing that his own passion for inventiveness was leading him beyond the then-strict boundaries of cuisine in Japan, Tojo chose to come to North America in 1971, where he felt that a multicultural population without preconceptions would be more receptive to his ideas. Vancouver in the early 1970s had only four Japanese restaurants, and at one of them, Maneki, Tojo’s first original dishes were aimed at creating a meeting place for North American tastes and Japanese techniques.
Traditional tuna sashimi became ) using local albacore tuna (unfamiliar to Japan), and his still-secret marinade which solved the problem of westerners’ unfamiliarity with sashimi dipping sauces.
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