East Side Sushi Page #5

You've worked

under more difficult conditions.

Remember...

...beat them at your game.

Look, there is Lydia.

On air, 10 seconds.

Everybody in position.

For their first challenge,

they will have two minutes

to make one tekka maki,

one California roll

and two pieces of maguro nigiri.

Contestants, remember to put your hands up

when you are done.

In three, two, one...

Hajime!

The chefs naturally begin

with the moistening of the hands,

which will keep the rice from sticking.

Avocado is key to a California roll,

and rumor has it that the avocado

was first used as a substitute

for the more expensive tom.

Chef Kim and Chef Yamamoto,

both display their knife skills.

Chef Kim has run into a bit of trouble.

The pressure intensifies

when the cameras are rolling.

Let's talk to last year's

National Champions of Sushi winner,

Sushi Master Hitoshi Watanabe.

Tell me, Chef Watanabe,

how did you begin your career?

This has been

passed down from my father

and my father's father.

So I'm just keeping the tradition going.

And the newcomer

at the competition,

and rather unknown in the sushi community,

we have Chef Juana Martinez.

Tell me, Chef Martinez,

what do you think is key to good sushi?

The freshest fish, great rice,

and of course, a good sushi chef.

Chefs have plated

their California rolls

and are now moving on to tekka maki!

The difference with the tekka maki rolls

is the nori is on the outside.

All chefs seem to be in a dead heat

as they move on to their tuna nigiri.

The chefs are adding a pinch of fresh

wasabi to the underside of the tuna.

And Chef Watanabe appears to have finished

fractions before the other chefs.

As the judges go around to each contestant,

they will be examining the sushi

for accuracy,

cleanliness of their work station,

and of course, speed.

What is that?

Juana. She's in a sushi competition.

Silly TV shows do not make a sushi chef.

In first place, Chef Hitoshi Watanabe.

In second, Chef Juana Martinez.

In third, Chef Frank Yamamoto,

and bringing up fourth, Chef David Kim.

We'll be right back

after a word from our sponsor.

Okay, everyone, that's two minutes.

Let's get prepped for the next round.

Contestants.

Welcome to

the Katsuramuki speed challenge.

They will slice the cucumber in front

of them into one thin continuous sheet.

In three, two, one...

Hajime!

This is considered the most difficult

yet fundamental knife technique

for any sushi chef.

Using a thin, flat-sided knife

is crucial to this technique.

Chef Martinez is not only

keeping pace with these pros,

she seems to be leading the pack.

Contestants, put down your knives!

The judges will be giving points

for consistency and thinness of the sheet.

It looks like Chef Martinez

has taken this round.

Yes!

In second place, Chef Watanabe.

In third, Chef Kim,

and Chef Yamamoto is in fourth.

We are now in the final

and most important part of the competition,

We are now in the final

and most important part of the competition,

the signature platter.

This is their unique creation which

defines them as a chef and as an artist.

And the secret ingredient

they all must use is...

King salmon.

Chefs, you now have 10 minutes

to complete this task.

In three, two, one...

Hajime!

Do you think you are improving upon sushi?

No.

Sushi in its traditional form is beautiful.

Delicious and magical.

I don't think I am improving

but just adding more options.

I think sushi can be adapted

to local conditions and local people.

Five more minutes.

Chef Martinez looks to be using

a poblano pepper instead of nori.

Tell me, Chef Watanabe,

are you more artist or chef?

I am both.

One minute left. One minute.

You have 30 seconds.

In five, four, three, two, one.

Okay, we need to move the sushi

platters front and center right now.

The entire time

I was working at that restaurant,

and this never, never came up.

Muchacha, what's wrong with it?

The chopsticks in the rice, it's offensive.

It looks like an offering to the dead.

An offering to the dead.

It resembles incense sticks.

Incense?

Oh.

I'm such an idiot.

We'll call you out in a minute.

But this is more

than a beauty contest

as taste will be the deciding factor.

Okay, it's time.

Contestants were judged

on originality of creation,

artistic value and taste.

Now, let's reveal your signature plates.

We'll start with Chef David Kim.

I used boiled asparagus, oshinko,

and avocado on the inside.

And king salmon and cheddar cheese

on the outside.

And I call it red samurai.

Thank you, Chef.

Now, let's move on to Chef Frank Yamamoto.

I call this, uh, Yamamoto's desire.

Inside is tamago and cucumber, salmon,

and shitake mushroom,

and cucumber and soy bean paper.

And our next chef, Juana Martinez.

Please, tell us what you prepared.

I call it the green diablo roll.

It's filled with jalapeos, avocado,

shitake mushrooms,

tobiko and the king salmon.

Then rolled with roasted poblano

and drizzled with chili sesame oil.

Thank you, Chef Martinez.

And now, Chef Watanabe,

please, tell us about your dish.

This is the Golden Gate roll.

Inside is avocado, cucumber and tobiko,

with sliced salmon on top and ikura

and salmon caviar.

Thank you. And good luck

to all of our chefs.

Judges, have you reached your decision?

In fourth place is Chef David Kim.

In third place...

Chef Frank Yamamoto.

Yes!

That leaves our last two chefs,

Hitoshi Watanabe and Juana Martinez.

But only one will be moving on

to the national championship.

This year's regional

Champions Of Sushi grand prize winner

of $20,000 and the title

of Sushi Master is...

Chef Hitoshi Watanabe!

No!

Thank you very much.

- Watanabe, wonderful job.

- Thank you very much.

- Congratulations.

- Thank you very much.

Thank you.

Thank you very much.

Excuse me, Ms. Martinez.

Do you think this was a fair panel?

Yes, those are very fantastic

and creative chefs.

Yes, of course it was fair.

I'm sorry, I just need one minute.

Thank you. Thank you.

Juanita!

Mija.

Congratulations to all our chefs.

And from everyone here

at Champions of Sushi,

damn arigato, and we'll see you next year.

Yoshida san.

I would like, um, toro nigiri

and green diablo roll.

With pleasure, sir.

And cold sake for the chef.

We should really think about

serving some tequila in here.

Salud.

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