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Photo Credit: Peter Pioppo

Makoto Okuwa
88 10th Ave
New York, NY 10011
(888) 354-8842

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Makoto Okuwa

Makoto Okuwa began his culinary career at the age of 15 working in sushi restaurants in Japan. He relocated to the United States to work at the acclaimed Sushi Taro in Washington, DC. Okuwa was recruited as the top sushi chef at Morimoto in Philadelphia. As part of the opening team of the restaurant's New York outpost, Okuwa oversees the sushi menu of this Meatpacking District mega-restaurant. His sushi is rooted in the traditional Japanese ingredients and techniques of his upbringing but ventures into an innovative and modern realm with ingredients, flavor combinations and presentations that appeal to the sophisticated, contemporary American palate. For example, in his signature shikai maki, (a square-shaped maki roll), Okuwa wraps tuna with prosciutto and serves it in a bowl with dashi foam and mountain peach lollipops.


Shikaimaki Wrapped With Prosciutto Di Parma
Chef Makoto Okuwa of Morimoto – New York, NY
Adapted by

Yield: 6 Pieces


  • 4 ounces sushi rice
  • Japanese sugar, to taste
  • Salt, to taste
  • Rice vinegar, to taste
  • Red rice vinegar, to taste
  • Kombu seaweed, to taste

    Dashi Foam:
  • 500 milliliters dashi
  • 100 milliliters mirin
  • 2 Tablespoons soy lecithin

  • 1 ounces Blue Fin Tuna
  • 1 ounce sweet egg omelet
  • 2 sheets nori
  • Sushi rice
  • 1 Japanese cucumber
  • All purpose flour, to dust
  • 1 ounce Prosciutto di Parma
  • Egg wash, to cover roll
  • Panko, to cover roll
  • Oil for frying


For the Sushi Rice:
Steam rice and season with sugar, salt, vinegars and kombu to taste.

For the Dashi Foam:
Combine all ingredients and mix with stick blender till combined and foamy.

For the Roll:
Cut tuna and sweet egg omelet into 1/8-inch by 1/8-inch by 4-inch pieces. Use five egg pieces and four tuna pieces per roll. Assemble the nori and sushi rice as if to make an inside out roll, and wrap the quartered cucumber. Cut the maki lengthwise following the cut of the cucumber. Take the second nori sheet and fill with the quartered cumber maki in the following manner: at a 90-degree angle down, then a quarter-inch of space, then another quarter down, and another space. After all four quarters are down, place your tuna and egg omelet block between the first and second quarters and roll to connect the third and fourth. Wrap the prosciutto around the roll. Brush the surface with egg wash, coat with Panko, and fry. Cut a cross section of maki and serve with dashi foam.

Wine Pairing:

Champagne, Nicolas Feuillatte Brut Blanc de Blancs, Cotes de Blancs, 2002

  • New York Rising Stars Why They Shine

  •    Published: September 2006

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