Pop Japan

Chef Taichi Kitamura was born and raised in Kyoto, Japan. He is now the executive chef at Sushi Kappo Takamura, an open kitchen with a lively environment. Here, sushi is exquisitely prepared. Being an expert and trained by the masters, it is easy for Taishi to use as many new flavor combinations as he can to come up with a delightful sushi. 

Taichi teaches us the steps in making different kinds of sushi in three types: futomaki, uramaki and hosomaki. Futomaki is a sushi filled with a variety of vegetables. It sometimes includes cooked fish like unagi or anago (fresh water eel or salt water eel). Uramaki, known as the "Inside-Out" maki roll is made by wrapping up fillings in rice and nori seaweed. Hosomaki is a thin roll definitely a bite-sized roll with tuna and cucumber inside.

Chef Taichi Kitamura's Sushi Kappo Takamura is located at 2968 Eastlake East Avenue, Seattle, Washington DC.

Tags: food, sushi, taichi kitamura, sushi kappo katamura, kyoto japan, futomaki, uramaki, hosomaki, seattle, washington dc, fresh water eel, salt water eel