Having lived in Japan for five years and twice as many years going back and forth on assignments, I developed a tsu’s (gourmands) palette for all Japanese cuisine. Besides writing about food for over ten years in Europe, Japanese cuisine was and is still my first choice. You’ve heard the question, “What if you were stranded on a desert island and had to choose only one food to eat? What would it be?”
Mine would be sushi!
Imagine my delight upon learning that the 2-Michelin-starred Aburi Oshi Sushi was making its USA debut in Austin. Seigo Nakamura, the founder, is based in Vancouver, and his operational team is in California. They held a tasting introduction for journalists, friends, vendors, suppliers, and industry folk at Austin’s Peached Social House, and I got a chance to interview Nakamura-san before the event.
A Culinary Pioneer’s Journey
Nakamura-san is no ordinary sushi restaurant owner. With a sparkle in his eyes and a can-do attitude that pushes boundaries, including his determination to speak in English, we sat down for a short chat.
By his own admission, “I’m an entrepreneur who goes further than others would dare in Japan. I’m always thinking about how to make something no one else has ever done; I came up with the idea of flamed sushi.”
Are you the very first person ever to create flamed sushi? I wondered.
“Yes, and what I did with this Aburi concept after opening my first of many ventures in Vancouver was reverse engineering. What I mean is that normally, Japan exports sushi and fish. But with my concept, Japan imported my Aburi concept, and now I have two successful restaurants in Japan.”
A Japanese entrepreneur rarely invents a new cuisine or a new twist on an ancient technique and then exports it back to their home country. In that respect, Nakamura follows in the footsteps of Rocky Aoki, founder of the Benihana chain, which was introduced to America in 1964. No small feat!
Revered Symbol of Japanese Cuisine
Nakamura has taken the sushi world by storm. Sushi is a revered symbol of Japanese cuisine, but at Aburi Oshi, it is reinvented with a fiery twist and still rooted in tradition’s elegance. Nakamura’s journey began humbly in the coastal town of Miyazaki, Japan, where he took over his father’s sushi restaurant at age 20. This young chef wasn’t content with merely preserving tradition—he was driven to create something that would ignite the palates of sushi lovers worldwide.
Enter Aburi Sushi, a flame-seared masterpiece that fuses classical Japanese technique with bold innovation. A torch kisses a delicate slice of sushi, its smoky aroma mingling with the richness of proprietary sauces—a sensory experience that transcends your average sushi roll. This dish has earned Nakamura and his restaurants a dedicated following worldwide.
Nakamura’s culinary travels exposed him to the global popularity of sushi, particularly the Western obsession with salmon. Inspired by this, he developed what would become his signature dish: Aburi Salmon Oshi Sushi. It’s sushi, but not as you know it—flame-seared and tantalizingly rich, yet impossibly delicate. This dish has become a fan-favorite, enchanting diners at his establishments.
In 2008, Nakamura made the bold leap to North America, opening Miku Vancouver, a restaurant that not only introduced his beloved flame-seared sushi but redefined Vancouver’s dining scene. Fast forward to today, and Miku has secured a spot as a MICHELIN Guide Recommended restaurant, proof of Nakamura’s unwavering commitment to excellence. But that was just the beginning.
His culinary empire spans from the West to the East Coast, with top-tier restaurants like Minami and Aburi Hana (Canada’s first MICHELIN-starred sushi spot) elevating Toronto’s dining landscape. His innovative spirit also thrives in Tokyo, with two renowned restaurants, including the celebrated Aburi TORA Futako Tamagawa.
Why Austin?
Nakamura smiles and says he and his team did research outside the big cities of Texas. “We knew that, as entrepreneurs, Texas was a friendly business state, and as so many tech companies are still moving to Austin, the city that’s growing and is on the up and up was ready for our concept.”
When I first arrived in 2011, there was one Japanese food truck and less than a handful of pseudo-Japanese-style restaurants. I longed for something authentic and could only dream of something on the level of Aburi Oshi.
Do you have plans to open any other restaurants in Texas? I inquired. “Well, we’re looking into expanding in many states and also within Texas.” Let’s help them achieve their dreams by supporting flamed sushi, a rich, toothsome experience that doesn’t require dipping into soy sauce.
Aburi Oshi Sushi will be available for take-out at 5610 N. Interstate 35, Austin 78751, and offers catering services. Visit 5610foodco.com to order online.