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Sushi Perfection

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A documentary about sushi called "Jiro Dreams of Sushi", which has won many international film awards, tells the story of a Japanese master sushi chef who strives to attain perfection through his food.

That same documentary could have been made focusing on Chris Kinjo, who recently opened MF Sushi in Houston.


Houston food blogger Maya Fasthoff recently talked to Kinjo about what it takes to maintain the standard he expects of himself and his restaurant.


"Sushi is simple," Kinjo said. "It's just fish and rice and wasabi and soy sauce. It's not rocket science.  But, it's how you put those ingredients together."


Kinjo believes his 21 years of what he calls "the daily grind" has allowed him to make the great sushi he creates. He says that attention to detail in preparation of all the ingredients is what makes his

creations stand out.


One thing he pays attention to is the rice. "I make the rice so that each grain is separate and comes apart when you eat it," he told Fasthoff. "Most sushi chefs crush the rice together. I actually separate it as I make the sushi."


Kinjo says he is an avid fisherman, and through his experience fishing and being a sushi chef, he knows just how fresh the fish is that he is serving.


"I can look at the fish and tell you how many minutes, how many hours, how many days it has been out of the water."


That freshness extends to how he serves his sushi. Each piece is presented quickly after it is made so you can eat it right away. Kinjo doesn't like to serve large plates of sushi, because the fish loses its freshness if it sits too long before you eat it.


"If I give something to a customer and they tell me they don't like it, I couldn't live with myself," Kinjo said. "I do this to make people smile."



For more information on MF Sushi, go to:


To read Maya Fasthoff's blog, go to:


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