Japanese days

We are really exited to welcome the international cooking superstar, Kaz (Kazuhiro) Okochi to Sushi Samba to celebrate our Japanese days 15th to 20th of September.

Over the past 25 years, Chef Kaz established his fame by reimagining authentic Japanese dishes with a delightful twist, which he has called the “Freestyle Japanese Cuisine”. 2015+7

In 1999, Chef Kaz Okochi opened KAZ Sushi Bistro in downtown Washington D.C. Located near the White House, The World Bank and George Washington University, the 74 seat sushi haven has immediately become one of Washington D.C.’s most sought after Japanese dining destinations.

Japanese menu 

Kingcrab Sunomono 2.290 kr.
Kingcrab salat with cucumber wacame, red onion and sesam seeds

Arctic char Sashimi with fennel 1.390 kr.
Arctic char Sashimi with fennel, red onion and mozzarella cheese

Nikujaga 1.890 kr.
Japanese potato „stew“ with thin sliced beef, carrots, potatoes and Dashi-mirin broth

Okonomiyaki 1.890 kr.
Cabbage pancake with pork belly, red ginger and bonito flakes

Kushiage 2.290 kr.
Crispy scallops with pork, onion, asparagus and miso sauce

Chawanmushi 1.990 kr.
Custard soup with sweet potato, shrimps and Monkfish

Dessert 1.790 kr.
Green tea tiramisu

Sushi platter 5.990 kr.
Salmon nigiri with crem fresh, Place nigiri with konbu and shiso, Tuna nigiri with kalamata olives, Arctic char with lime zest and salmon maki roll with basil and pineapple

About KAZ

Born and raised in Nagoya, Japan, Chef Kaz completed his fine arts studies in Oklahoma in 1982.  He then returned to Osaka, Japan to attend the Tsuji Culinary Institute, one of Japan’s premier culinary schools, to study French cuisine. After finishing the school, Kaz changed his direction and completed five years of his formal training in sushi and fugu (blowfish) in Osaka.  In 1988, Kaz realized his U.S. dream when he finished his training and came to Washington D.C. A few years later, Kaz started developing his own style of cooking, inspired by many prestigious U.S. and European chefs such as Jean-Lois Paladin, Michel Richard, Roberto Donna, Patrick O’Connell, Jose Andres and many more.

By infusing Western and other international flavors, techniques, and presentations, Chef Kaz’s dishes reflects the culturally diverse environment of Washington D.C. while remaining faithful to the roots of Japanese tradition. In recent years, Chef Kaz broadened the concept of Japanese cuisine by introducing Japanese comfort foods, including his childhood favorites from the Nagoya region.