You could say that Seiji Nagai’s hunger for adventure is as impressive as his culinary talent. After all, he’s worked in kitchens all over the world. But when it comes to traditional Japanese cuisine, Nagai is nothing less than an expert. He was just 17 when he began learning the art of Japanese cooking at a Tokyo restaurant. Then, at 21, he packed his bags and headed to Australia, where he spent the next year learning robata-style, or grill-style, cooking. His traveling jones soon got the better of him, though, and in 1993, he headed for the United States, landing in San Diego. Nagai went to work as a sushi chef for a restaurant named “K” in the seaside town. But after several years, the mountains beckoned, so Nagai moved to Aspen and spent five winters working in the kitchen as a chef at Taka Sushi, a hot spot in the mountain resort town. It was there that he perfected his skills as a sushi chef. During the summer, he’d travel to Newport Beach and work at Gen Kai, ASIA 101 and Koto Restaurant. Then, in 2002, he made Orange County his home after taking the position of head sushi chef for Wasa Sushi in Irvine, where he spent the next six years. And now, it’s the patrons of Izakaya Wasa who enjoy Nagai’s special talent. Here, he shares one of his favorite sashimi recipes.


Halibut Sashimi
with Lychee Dressing
Makes 2 servings
 
INGREDIENTS
5         oz. halibut sashimi (7 or 8 slices)
           Lychee sauce
1/4      cup vinegar
1/4      cup vegetable oil
1/4      tsp. salt
1         oz. lychee fruit
           Kiwi, finely diced (for garnish)
           Orange, finely diced (for garnish)
           Strawberries, finely diced (for garnish)
 
PREPARATION
If using canned lychee, drain the fruit. Then, place the fruit in a blender or food processor. Add vinegar, vegetable oil and salt, and purée until smooth.
   
Arrange the sliced halibut sashimi on a serving platter, then pour the lychee puree on top. Garnish with the diced kiwi, orange and strawberries.

Chef's note: Canned lychee fruit can be purchased at any Asian market.