All Things Sushi...the Craze Continues for 25 Years!

City Express chats up Chef Migita Masao about his passion for coooking, flavours of Japanese food, and the options available for vegetarians in the city

Published: 16th December 2015 04:04 AM  |   Last Updated: 16th December 2015 04:04 AM   |  A+A-

CHENNAI: For some people, it is passion that reveals a career path. For Migita Masao, head chef of Fuji restaurant, it was destiny. Though he doesn’t speak much English, he communicates through his strong emotions. “Life! My father passed away when I was young. My mother had to set up a small coffee shop to earn a living. It was pretty rough. I began helping her, and after high school, I got a job as a trainee at a local restaurant. That’s where my journey began,” he says.

Chef Migita.jpgFive years ago, chef Migita moved to India after his mother passed away. He faced a new environment and a new challenge. “I wanted to alter my future, choose a new lifestyle, and explore places. So I came to India.” He started out at Gurgaon and moved to Chennai recently as the head chef at Fuji. “I have 25 years of experience in cooking. I don’t know when I fell in love with food, but I did. I get to be creative, explore a variety of ingredients, flavours and experiment. I’m concentrating on Japanese continental food right now at Fuji, but I plan to bring in some fusion elements and a variety of Japanese desserts,” said the 54-year-old, known for his Midas touch to simple recipes.

So, how do Chennaiites like Japanese food? Well, anything raw is a big no-no. “We suggest some skewer grills, grilled chicken, steaks, rolled sushi and tempura. They are common, familiar dishes, but the flavours will be Japanese,” he added.

Chef Migita1.jpgFor those who think Japanese food is bland, and is all about sushi, look at it this way. Their cuisine is one that lets you explore and relish the original, real flavours of the food. “Even Japanese water is different. Not that it’s sweeter; it’s clear and pure,” adds the chef. He says that sushi is his favourite dish.

When he heard the word ‘vegetarian,’ the chef let out a loud chuckle and shook his head. “Big problem. We do offer vegetarian food, but not authentic dishes as we would need a separate kitchen for them.” But don’t be disappointed if you’re a vegetarian. You can still try Tempura — the Japanese pakoda!

Life may have been tough for Mitiga, but he managed to get something amazing out of it — a craze for food. Also known as a master in the art of sushi, he talks about its varieties. We asked him which dish takes the longest time to cook, and he replied, “Sushi.” Which is the most difficult? “Sushi, and all the others too,” he says. So, what’s the easiest then? “Sushi,” he grins. Well, quite a variety of sushis exist.

Stay up to date on all the latest Chennai news with The New Indian Express App. Download now


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp