Chef Owner Michael Collantes of Soseki Modern Omakase just achieved the nearly impossible; earning a Michelin Star just after his 1st year anniversary! And for good reason...his fairytale resume, hard relentless work ethic and ability to lead a team of extremely talented and creative chefs sealed this deal.
He reached out to me and invited us to dine with him, and this experience was truly one for the books. We highly suggest everyone pass by and see why and how they were able to set a record of such an accomplishment. Although we tried to capture every dish presented this evening, there were many that weren't included due to the inability to being at every station at the same time since there were 3 teams working simultaneously in different areas.
It was a true honor to know that the entire team including Chef Michael watched my videos from 9 years ago here on my YouTube channel. That alone I am so appreciative and humbled by.
Make sure you look out for the person who is wearing my apron though...he is the employee of the day! Bon Appetit!
Soseki Modern Omakase
955 W. Fairbanks Ave.
Winter Park, FL 32789
sosekifl.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Hiroyuki Terada - Diaries of a Master Sushi Chef