Head Chef at Takesushi Making Overseas Trips to Japan to Hand Deliver Sushi Every Other Weekend

June 15, 2017 By Staff Report

A sushi restaurant in Sunnyside is serving seafood that is 30 hours fresher than those who pickup imported catches at domestic seaports and fish markets.

Robin Kawada, head chef of Takesushi at 43-46 42nd St, has been departing on a plane every other Tuesday to bring in seafood directly from the Tsukiji Market in Tokyo, cutting the normal time for standard importation from 48 hours to 18 hours. Kawada says this gives his customers seafood that is 30 hours fresher than standard fare.

“I want to do something that nobody else can do,” Kawada said.

Robin at Tsukiji Market in Japan

Kawada says he returns from his trip to Tokyo in time to serve the extra fresh fare every other weekend. His latest catch will be available starting tonight through Sunday June 18.

The 30 hour head start on seafood freshness is a widely known industry secret among seafood restaurant owners who have dual residencies in North America and Japan. However, some establishments are known to charge between $250 and $400 a plate for such premium dishes in Manhattan.

“We will only charge a fraction of that amount per dish, between $120-$150 a meal,” Kawada said.

Kawada, who describes himself as a pioneer of the New York sushi industry, says he was among the first sushi specialists in Manhattan when he opened a restaurant in April 1975. Kawada, at one time, had establishments at 230 Park Ave, at 54th Street/2nd Ave, as well as one in Great Neck and in Woodmere.

Today, he just has his Sunnyside location.

Kawada said he will be making these trips to Tokyo every two weeks for the foreseeable future and will be offering these rare, extra fresh meals every couple of weeks.