Food Friday: Real talk with Sushi Master Anson Lu

Posted by Nicholas Chong, November 27, 2014

Anson Lu is our resident sushi master. Although he is so much more, having worked at the Drake my self he has become a fellow basketball player, an ear to bend, a helpful hand, and best of all a friend. Ask anyone who works at the Drake hotel and they will tell you that he is always ready to share a smile + or a taste of his latest creation. It's people like him that make the Drake team genuinely great to work with. I had the opportunity to hang out with him one afternoon and ask him some questions that I had had on my mind.

Let me ask you, why did you decide to become a sushi master?

Because I like to eat sushi!

Hahaha, that's great. I'm curious where did you learn how to make sushi?

I originally learned how to make Sushi at Edo, 14 years ago. Japanese Chef Rio Sand taught me and it was great because I got to attend a lot of offsite catering jobs some which allowed me cook at places like the Air Canada Centre and meet interesting people.

A lot of people love the Drake's sushi, what would you say makes the Drakes sushi special?

We always keep the menu fresh with local, seasonal ingredients such as fresh salmon, eel + soft-shell crab. As well, we make all the core ingredients in-house, like the soy sauce, giving them their own unique tastes. Much like how in Japan, where many regions have distinct tastes that differ from place to place.

When you're not working, where are you headed to grab sushi?

My favorite restaurant would have to be Blowfish. I use to work there and it was a very creative environment and gave me a chance to build my skills. My friend Steven Lamb is still the head sushi master he always makes sure I have a good time when I visit.

How many years does it take to become a sushi chef?

Depends. In many places, it can take up to 7 years.

Is that how long it took you to become a master?

I'm still learning, I learn something new every day.

That's a boss mentality. If you had to pick out of all the ingredients, which are your favorite to work with?

I like to use Tartar sauce, tobiko, chives, and avocado.

What are some of the trends in sushi right now?

Fusion. Especially in Canada, there's Italian, French, and Spanish and sushi places are reflecting that. I'm interested to see how that plays out as sushi evolves.

Thank you so much for your time, I look forward to trying some of this sushi!

No, thank you!


Posted in: Food + Drink