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Noriaki Yasutake was led to a culinary path by his father, a sushi chef who owned and operated the family restaurant in Fukuoka City, Japan. After making his first hand roll at age seven, Yasutake was hooked and spent years cultivating the craft with the family before deciding it was time to hone his craft abroad. At 18, Yasutake came to the US to train and work as a sushi chef by working for his uncle at Matsuba in Bethesda, Maryland.

From Bethesda, Yasutake moved to New York to work under mentor chef Haruo Ohbu at Inagiku Restaurant. After two years, Yasutake moved to Bond Street Sushi in New York to work with distinguished sushi master and mentor Hiroshi Nakahara. Nakahara challenged Yasutake to maintain high standards and begin competing in sushi competitions. In 2002 Yasutake earned second place in the Creative Sushi category at the National Sushi Society of Washington, DC’s Annual Sushi Competition. The following year, Yasutake went on to win first place in the National Sushi Society of New York’s Annual Sushi Competition. Yasutake joined Perry’s in February of 2006 as head Sushi Chef. In 2006 Yasutake competed in the National Sushi Society’s National Sushi Competition here in DC during the Cherry Blossom Festival. Not only did Yasutake take top prize in the Creative Division of the competition, he also mentored one of his sushi cooks at Perry’s who had never competed before, helping him take home first prize in the Roll Division.

Yasutake placed second in the World Sushi Olympics in London this October with his Fish and Chips Roll, a dish that expresses his distinct sushi-making style. The Fish and Chips Roll is built from a crispy tempura batter intensely flavored with dashi, rolled in fragrant shiso and nori and topped with a quenelle of fluke tartare. The roll is garnished with a wasabi tartar sauce sweetened with pickled ginger rather than the traditional chopped cornichons. For an extra crunch, Yasutake garnishes the roll with two impossibly thin and crisp potato fries.
 
 
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