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Seigo Naka­mura trans­formed a Ja­panese side dish into a lo­cal ob­ses­sion Tammy Kwan

The Georgia Straight - - Best Of Vancouver - By

eigo Naka­mura took over his fa­ther’s food and bev­er­age busi­ness in south­ern Ja­pan when he was only 22 years old. He be­came in charge of a very small sushi restau­rant that was on the brink of bank­ruptcy. A cou­ple decades later, he’s turned it into a suc­cess­ful gourmet ro­tat­ing-sushi chain, Sushi­tora, that is con­stantly ex­pand­ing. For Van­cou­verites, his name won’t ring a bell, but you’ll def­i­nitely rec­og­nize his restau­rant ventures here: Miku (70–200 Granville Street) and Mi­nami (1118 Main­land Street).

Aside from be­ing the head of Tora Cor­po­ra­tions Inc. in Ja­pan, Naka­mura is also the mas­ter­mind be­hind Aburi Restau­rants Canada, which over­sees the well-loved Coal Har­bour and Yale­town din­ing es­tab­lish­ments. He’s re­spon­si­ble for in­tro­duc­ing Van­cou­ver to aburi (flame-seared) pressed sushi,

aburi

which can eas­ily be iden­ti­fied by its per­fectly sea­soned rice, and thin slice of fresh seafood (sal­mon is the most pop­u­lar) topped with se­cret sig­na­ture sauces. An or­der of six pieces will set you back $17, but that hasn’t stopped din­ers from fever­ishly in­dulging in it. This cult-favourite menu item was first put on our city’s radar in 2008, see page 72

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