A bestselling author, media commentator, and seafood expert who appears as a guest judge on Food Network TV’s Iron Chef America, Trevor Corson lived in Japan for three years and spent a year reading Japanese sources on sushi and talking with Japanese chefs for his highly acclaimed book The Story of Sushi.
Trevor now uses his expertise and personable style to host exclusive dinners and unique culinary events that initiate participants into the little-known secrets of real sushi. As the only Sushi Concierge in the United States, Trevor offers dinner lectures, private parties, and special events, and teaches a variety of private and public classes in the art of sushi. Trevor shows that getting the best sushi experience doesn’t depend on going to the “right” restaurant or spending exorbitant amounts of money to eat the high-end trophy fish so frequently pushed by sushi restaurants.
Instead, Trevor emphasizes the power of knowing the cuisine and the importance of cultivating a relationship with a chef. By combining an actual sushi meal with entertaining commentary while you eat, Trevor allows you to experience the tastes, etiquette tips, and living history that will help you take your sushi experience to the next level, and pursue the real thing on your own.
In the New York Times Magazine, seafood expert Paul Greenberg writes:
“Trevor Corson is an East Asia scholar turned popular nonfiction writer and author of the 2007 book The Story of Sushi, and for select groups he will act as a ‘sushi concierge,’ hosting dinners often at the Jewel Bako Japanese restaurant in Manhattan’s East Village, one of which I attended this past winter. A Corson-guided meal aims to reveal the historical truth of tuna and to represent the very different fish that were the staples of sushi in earlier times. Plate by plate I watched as Corson walked a group of Manhattan professionals through a traditional Edo-period meal.”
Copyright © 2008–2010 by Trevor Corson. All rights reserved.
“Sushi Concierge” is a TradeMark of Trevor Corson.
