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Jong Hwan Choi

CHEF PROFILE | Sat, 22/10/2011 - 15:26

707 Sushi & Salad Buffet

16 George Street, North Strathfield Phone: 9746 8707

What type of food do you serve?

We serve all kinds of Japanese foods. We do Japanese barbecue, wagyu and degustation.

How long have you been a chef?

More than 10 years, I think. Maybe 11 years.

Where did you learn to cook?

In Korea. To be honest, I think most of the Japanese restaurants in Australia are owned by Koreans. Koreans are very good at Japanese.

What is your specialty?

Sushi and sashimi. It’s simple Japanese food.

Where do you source your ingredients?

Our fresh food comes from Flemington markets and our seafood we get delivered from many different suppliers.

What is your signature dish?

Probably our sushi rolls. We have about 20 different sushi rolls but our special one is the white tiger roll. Basically it has crab and the special sauce. It is our most popular and we have regular customers who come from Pymble and Bondi just to eat ours. I’d say it’s the best one in Australia. 

Does your restaurant serve any dishes you believe to be Asian Fusion?

Well, ours is not really your traditional Japanese food. Traditional is very salty and if you go to Japan the sushi is very salty but here in Australia it has to be different. We have tried to adapt to Australia. We call our food fusion Japanese. One time I had a Japanese chef here and he tried our sushi and he said ‘What’s this? You call this sushi – it’s rubbish.’ That’s what he said but you can’t help it – you have to make it the way Australians like it so we have tried to adapt and our sushi is not so salty.

 

White Tiger Roll

Ingredients

Inside

  • 1 cup sushi rice
  • 150g crab meat
  • 1 avocado
  • 1 cucumber

Outside

  • 8 slices grilled salmon
  • 5 green onions
  • 15-20g salmon roe
  • Mayonnaise
  • Teriyaki sauce

Method

  • On a sushi mat, lay the salmon flat, covering the mat, then press the rice evenly over the top.
  • Place the inside ingredients side by side about one inch away from the edge.
  • Begin to roll at the edge, tucking as you go until the roll is well formed.
  • Use a blowtorch to help grill the salmon.
  • Cut into six top eight pieces with a very sharp (wet!) knife and
  • top with the green onion, salmon roe, mayo and teriyaki.