An Unlikely Saga of Raw Fish and Rice
by Trevor Corson
Northern Virginia Magazine
September 2008
Sushi Sensei, Now at Your Service
Raw-seafood enthusiasts looking to make the move from timid omakase platters to "oh-my-Lord-I-didn't-even-know-they-had-that-here" dining revelations can now belly up to the bar with award-winning author and sushi devotee Trevor Corson.
Corson launched his new "sushi concierge" service earlier this summer, selecting New York City and Washington, D.C., as his initial stomping grounds. For a set fee, he will accompany patrons to a sushi establishment of their choosing—Corson said he doesn't work with any restaurants in particular, noting only that the establishments should deal with "quality ingredients"—and teach them the subtleties of getting the most for your sushi dollar.
"I sincerely believe that the most important aspect of the sushi-dining experience is a customer's personal chemistry with a chef," he said, noting that rule No. 1 is to always sit at the sushi counter and project a desire to learn. "Over time, their sushi-eating experience will evolve as the customer and chef feel more comfortable with each other."
During the course of the meal, Corson peppers patrons with the history, culture and etiquette of sushi through the ages, while tossing in a soupcon about sustainable dining for good measure.
"Sushi should primarily be a high-end treat for a special occasion," he stated, both "because of the state of our seafood and the care required for the preparation of high-quality sushi."
Capitol Hill denizen Michael Kelley was perfectly happy with his local sushi hangouts—until a friend booked Corson as a birthday surprise.
"His knowledge and teaching really ruins cheap, mediocre sushi experiences for me!" Kelley said of his eye-opening birthday dinner, stressing that the conversation flowed seamlessly from basic dining protocol to risque yarns about sushi preparation.
"His knowledge of the subject ... added a lot of personal flavor to the meal," Kelley stated.
More importantly, Kelley said he feels he now has the requisite tools "to convince traditional sushi chefs to serve their best fish in traditional ways—as in, how to get a chef to really go all out for you."
