My F&W
quick save (...)

The Nori Papers | A Japanese-Inspired Chef

Chef Josh DeChellis of New York City's Sumile plays with nori (dried seaweed sheets), tamari and other Japanese ingredients.

They are an unlikely duo: Josh DeChellis, a 31-year-old New Jersey-raised chef, and Japanese rock star Miwa Yoshida. In September 2003, with Yoshida's financial backing, DeChellis launched Sumile, where he creates some of New York City's most experimental and confident Japanese-influenced food. "The minimalism of the cuisine really turns me on," DeChellis says. He keeps his food accessible by focusing on stripped-down flavors and textures. Thus his brilliant use of a crisp, briny nori coating for steak and his combination of pureed tofu and tamari to make a deliciously silky dressing for a crisp salad.

Published January 2005
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.