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Sep 9, 2009 06:04 AM

Mexican sushi?

A few years ago, I noticed that Haruki (my favorite Japanese restaurant in RI ) had several Mexican sushi chefs. They even added some interesting Mexican-influenced maki to their menu--using jalapenos, habaneros, cilantro, etc. I had lunch there yesterday and was surprised to see that the entire sushi staff was Mexican--probably the head chef's day off.

I have no problem at all with this and the sushi was as excellent as ever, but I'm curious whether this is a trend throughout New England. I also wonder where these young men are learning the craft. Is there a sushi academy in Mexico or are they being trained in-house?

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  1. Can't answer your question about the Mexicans, but what's the deal with the construction there? I drove by the other day and saw no cars, so I thought it might be closed.

    1 Reply
    1. re: Gin n Tonic

      They're doing some exterior renovation. Place is open.

    2. A quick check listed 23 sushi restaurants in a country of 94 million. And no mariachis that play lutes, zithers, flutes, and gongs :)

      1. I would hazard a guess that 50 percent of the chefs, cooks, and kitchen help in the U.S. are from Mexico, and these days, what's more "American" than sushi? IF they can replace the damned creamed cheese with chiles, fine by me! Our next export? Japanese tacos! Tuna tartar, wasabi and seaweed in a crispy taco shell. Bueno appetito...!

        4 Replies
          1. re: Caroline1

            And a remake of Ritchie Valen's song....La Bomba?

            1. re: Caroline1

              Cream Cheese? I guess this is why I usually stick with sashimi. Wild Ginger (Japanese), in Orange, CT serves up spicy raw fish entrees with something like cayenne and no wasabi.
              I would try Mexican influenced fish.

              1. re: Scargod

                Soy, wasabi, and ginger are almost non-existent in Mexico, but the fusions are inevitable, and soon. I have had some nice results in my experimental kitchen. Example: my shrimp with veracruz sauce is now a shrimp bowl, with ginger, soy, lemon grass, sesame oil, and orange, plus the customary mexican ingredients.