After being season 1 being Roku’s number one on-demand title on the service during its opening week, Sushi Master Season 2 has been picked up by the streaming network. While a premiere date has not been announced, the second round of this food television competition will have people glued to their screens.
As seen on the first season, Sushi Master changed people’s perception on sushi, Japanese flavors, and techniques. While Chef Morimoto encouraged the contestants to break the rules, the reality is that one rule always mattered in this competition. A well-executed dish will always earn praise.
Given that this series was a unique approach to culinary competitions, Brian Tannenbaum, Head of Originals, Roku Media said, “‘Morimoto’s Sushi Master’ gives viewers an addictive competition that honors a rich food culture while encouraging culinary innovation worthy of being crowned Sushi Master.”
Chef Masaharu Morimoto commented, “I am honored and excited to be a part of ‘Morimoto’s Sushi Master’ for another season. The show not only celebrates the artistry of sushi, but also creativity and innovation. I look forward to seeing what the talented chefs bring to the sushi table this time around.”
Although the new group of chefs have yet to be named, fans of the show should expect amazing Japanese food, a thoughtful Japanese saying, and a few laughs along the way.
To bring some excitement about the upcoming Sushi Master Season 2, fans might want to consider enjoying this Chef Morimoto cocktail while catching up with Season 1 episodes. In a way, this Spice Car breaks some of the rules of the traditional whiskey cocktail.
Usually, a Side Car features a sugar rim. Chef Morimoto’s version uses his shichimi togarashi spice from Spice House. That punch of flavor changes the perspective of the cocktail. From the zesty yuzu notes to the robust togarashi, this cocktail demands to be noticed.
Chef Morimoto’s Spice Car
- 2 oz Japanese whiskey
- 3/4 oz triple sec
- 1/2 oz yuzu juice
- bar spoon of honey
- Dust the rim with shichimi togarashi spice
- Combine the whiskey, triple sec, yuzu juice and honey into a cocktail beaker and stir vigorously until the honey is incorporated. Rub the rim of a highball glass with some of the yuzu juice and coat the rim with the Shichimi togarashi spice powder. Add ice cubes then strain the cocktail from the beaker into the glass. Garnish with a yuzu peel.