"I Am Not a Perfect Chef": On The Line with Hiro Noguchi Of Sushi Noguchi, Part Two
Photo by Josue Rivas
"I am not a perfect chef. I always strive to learn new ways to improve my craft." ~ Hiro Noguchi
Hiro summed up his interview with a statement most seasoned chefs live by. One can never stop learning new techniques or flavor profiles.
Read our interview with Hiro Noguchi of Sushi Noguchi, Part One. And now, on to Part Two . . . .
What would you be doing if you weren't in this business? I would either own a nursery or work at a nursery.
Last song playing on your radio: I Will Always Love You by Whitney Houston. I am a sucker for love songs.
When you're not making sushi, what are you doing? I try to spend time with our daughter.
Where did you grow up? Japan. I came to study English and open my own business in this country.
Hardest lesson you've learned: Learning how to present an appealing plate to customers and make good sauces that complement each dish.
What's your favorite childhood memory? My mother's Japanese-style pancake with pork and cabbage. She used to make it for a snack after school when I was in 1st or 2nd grade. It was so yummy. She passed away when I was 10 years old.
Last book read or movie watched: Book: Japanese comic book. Movie: Speed with Sandra Bullock, in theaters. I should go out more.
Last thing you looked up online: Computers are so difficult for guys my age. My daughter looks up everything for me. It was the English name of a fish I picked up from the fish market, so our customers understand what specials we have for the day.
Is there anything you'd like readers to know that we haven't already asked? Yes. I go to buy fish, vegetables and other ingredients for our business so I can assure our customers we serve the best quality food at Sushi Noguchi. Picking up our own fish is very important because I can take care of the fish by putting ice underneath and on top right after I purchase it. That makes a huge difference between picking up our own and getting it delivered.
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