The Art of Authentic Sushi: Exclusive Encounter with Chef KIOCHI KUWABARA at ASIE’TTE
At ASIE’TTE, the pursuit of authenticity and culinary perfection is a daily promise. To refine our recipes and deliver an impeccable Japanese dining experience, we had the honor of welcoming Chef KIOCHI KUWABARA. Immersed in our kitchens, he shares his age-old expertise with our brigade.
Technical Mastery: Adapting Japanese Craftsmanship in Morocco
To craft exceptional sushi, mastering the rice is just as vital as selecting the freshest fish. Chef KIOCHI KUWABARA focused his guidance on the invisible nuances that make all the difference on the palate.
«From my first days here, I focused on imparting the fundamentals: the precise ratio of sushi vinegar (Sushizu) and the preparation of the rice (Sumeshi). The rice available in Morocco has different characteristics than Japanese rice. Together with the team, we overhauled the entire process: the washing technique, water temperature, and soaking time. These are subtle details, but they are essential. »
— Chef KIOCHI KUWABARA
A Long-Term Vision of Excellence
Far beyond a one-time training session, Chef KIOCHI KUWABARA’s presence reflects a lasting commitment to mentorship and excellence across all our locations (Tangier, Casablanca, Rabat, Cabo Negro, Tamuda Bay).
- Standardization of Quality: Passing down ancestral techniques so that every bite served is consistent and true to Japanese tradition.
- Knowledge & Training: Raising the technical expertise of our local chefs to guarantee enduring skill.
- Commitment to Quality: Embedding this excellence for today, in 2 years, in 3 years, and for years to come.