Anthony Nguyen

31 Years, Nantes, France

Reason for participation

The Global Sushi Challenge will allow me to have my work evaluated by experts but also to meet, exchange and learn from others. It is also a way to value our job and to point out that a sushi is not just as simple as that...

Being French with Vietnamese origins and son of restaurant owner (Japanese food), my difficulty is to propose an authentic sushi. 
At first I tried to understand and to work the balance between rice and fish. Then I looked for the taste, I flew to Japan to taste a maximum of sushis. By returning I rectified gestures, optimized my workspace, selected seasonal, quality fishes but especially worked on my rice with sushi. What was worth to me a selection in Gault and Millau in 2013.

With these words of encouragements, I keep searching today for the truth and try to propose the most authentic sushis to my clients.

My Work

Professional Experience

  • Manager and head Chef
    Izakaya Joyi - Nantes, France - 2010 - today

  • Manager and cook
    Joyi - Vannes, France - 2007 - 2010