Master Sushi Chef Osamu Fujita

A Lifetime of Tradition

For Master Sushi Chef Osamu "Fuji" Fujita, creating fine Japanese cuisine is a lifelong tradition. Chef Fuji was born in Saitama, Japan, to a family of some of the country's most prestigious chefs. Inspired by his ancestors, he immersed himself in the Japanese culinary scene straight out of high school. He studied his craft under some of that country's most renowned chefs, learning both Eastern and Western styles of Japanese cooking to eventually becoming one of Vegas' best sushi chefs.

Osamu Fujita's road to crafting sushi started when he brought his incredible talent and skills to the U.S. in 1982, working as a chef in Los Angeles' Little Tokyo, and in restaurants all across the country. He returned to Japan to hone his skills under Japanese masters, and in 1990, he came back to the U.S. to work for the Hyatt Hotels. Chef Fuji opened Japengo at the Hyatt Regency La Jolla in San Diego. In 2005, he rose to Corporate Executive Chef for the Hyatt, opening and directing all of the chains U.S.-based Japanese restaurants. In 2003, he was recognized by the Japanese Chef Association as a Master Chef, and earned the Highest Achievement Award in 2008.

Now, Chef Fuji is Master Executive Chef for the Marssa Restaurant at Loews Lake Las Vegas, Corporate Sushi Chef for Loews Hotels and oversees Sushi SoBe at Loews Miami Beach Hotel. He brings with him to Marssa Restaurant a culinary style based on discipline, diligence and tradition, combined with the innovation and creativity to constantly develop new techniques and ideas. His sushi is art, designed to communicate Japanese values through his culinary skills.

Click here to learn about Chef Fuji SushiSKool for Kids and Sushi & Sake School for adults.

A Recipe from Chef Fuji - Smoking Tuna Cocktail

INGREDIENTS

Modern Dressing: 1 yellow onion, 1/4 oz black pepper, 1/4 oz salt, 1 oz sugar, 1 oz soy sauce

Bar Mix: 1 oz Rice Vinegar, 1/2 oz salad oil, 1/2 oz sesame oil, 1 tablespoon Japanese mustard

Marinate Sauce: 1 teaspoon siracha, 1 teaspoon sesame oil, 1 tablespoon ponzu

Tuna Cocktail: 8 oz tuna, 1 pinch curly onion, 1 oz midori, 3 small pieces dry ice

PROCEDURE

- Mix all the ingredients for the Modern Dressing and Bar Mix let it sit for 1 day.

- Mix all the ingredients for the Marinate Sauce and set aside.

- Cut Tuna into 6 dices and marinate in the marinate sauce

- Place modern dressing in martini glass.

- Place diced tuna on top of the modern dressing, dress with curly onion.

- Pour Midori in the bottom cup with water to about the halfway line, drop dry ice before serving.