Noriaki Yasutake

1811 Columbia Rd NW
Washington, DC 20009
(202) 234-6218

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Noriaki Yasutake
Perry’s | Washington DC

Noriaki Yasutake, the inventive sushi chef at Perry’s, was inspired to follow a culinary path by his father, a sushi chef who owned and operated the family restaurant in Fukuoka City, Japan. At 18, Yasutake came to the US to pursue his training and continue honing his craft as a sushi chef by working for his uncle at Matsuba in Bethesda, Maryland. From there Yasutake went on to work in New York with mentor sushi chefs Haruo Ohbu at Inagiku Restaurant and Hiroshi Nakahara at Bond Street Sushi. Yasutake took home second place in the World Sushi Olympics in London this October with his Fish and Chips Roll, a dish that expresses his evolving style. The Roll is built from a crispy tempura batter intensely flavored with dashi, rolled in fragrant shiso and nori and topped with a quenelle of fluke tartare. The roll is garnished with a wasabi tartar sauce, sweetened with pickled ginger rather than the traditional chopped cornichons. For an extra crunch Yasutake garnishes the roll with two impossibly thin and crisp potato fries.


Fish and Chips Roll
Chef Noriaki Yasutake of Perry’s – Washington, D.C.
Adapted by

Yield: 4 Servings


    Sushi Rice:
  • 4 ounces sushi rice
  • Salt, to taste
  • Sugar, to taste
  • Red rice vinegar, to taste
  • Kombu, to taste

    Fluke Tartare:
  • 2 ounces fluke
  • 1 Tablespoon red onion, minced
  • Salt, to taste
  • Malt vinegar, to taste
  • Olive oil, to taste

    Wasabi Tartar Sauce:
  • 1 ounce mayonnaise
  • ½ teaspoon fresh wasabi, grated
  • 1 Tablespoon pickled ginger, minced
  • Light soy sauce, to taste

    Tempura Crunch:
  • 7 ounces dashi
  • 1 egg
  • 3 ½ cups tempura powder
  • Oil, to fry

    To Assemble:
  • Sushi rice
  • 1 sheet nori
  • 1 shiso leaf
  • 2 Tablespoons Tempura Crunch
  • Matchstick potato chips

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

For the Fluke Tartare:
Mince the fluke and combine with the red onion. Add salt, vinegar and olive oil to taste.

For the Wasabi Tartar Sauce:
Mix the mayonnaise, wasabi, pickled ginger and soy sauce to taste.

For the Tempura Crunch:
Heat the oil for frying and mix the dashi, egg and tempura powder together until well-blended. Drop small pieces of the batter into the hot oil and fry until golden brown. Set aside.

To Assemble:
Spread the sushi rice onto the nori. Top the rice with shiso leaf and Tempura Crunch, then roll. Cut into 6 equal pieces. Top each piece with a teaspoon of fluke tartar and garnish with wasabi tartar sauce and matchstick potato chips.

   Published: October 2006