Chef Sho Kamio: Master of Japanese & Californian cooking
Sho Kamio a new hot chef that has taken Japanese cooking to a new level in the state of California. Kamio arrive to the states in 1999 and became a traditional Japanese Chef. Today that has all changed, with many different regional influences and from years owning & heading several restaurants has all made a positive impact on his cooking style . He explains his particular menus as 40% Japanese and 60% California.
Kamio uses ingredients from many different areas of the country. For instance, he gets fresh soba and ramen from San Jose, his soy sauce from Oregon, and several other fresh ingredients from Japan as well.
What has really change his outlook in cooking is the freedom he has from being a chef in California. California cuisine is basically absorption of flavors from many cultures which makes it a great destination for fusion food.
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Here is a video of Chef Sho cutting up a large Tuna Fish