Ben McCormack, all-round epicurean and editor of Square Meal, presents My Taste with Bibendum Wine, a series of programmes interviewing renowned chefs and restaurateurs streamed live on Jazz FM. Ben will chat to expert guests about their love of food and drink, and discover their favourite restaurants, wines and dishes – to give you the inside track.
This month, Ben talks to Sushisamba executive chef Cláudio Cardoso about his passions and experiences, and tastes Tenzan Yuzushu saké from Japan.
Click here to listen to the whole show.
The chef: Cláudio Cardoso
Cláudio Cardoso is the executive chef at the helm of Sushisamba London. Upholding the motto, ‘challenge everything’, Cardoso began his career at The Ritz-Carlton Hotel Company at Midori, the oldest Japanese restaurant in Portugal. After acquiring the precision required to master Japanese cooking techniques, he travelled to Dubai where he worked in Burj Khalifa and at The Armani Hotel. Shortly after, he accepted a position at the Sushi Café Avenida, where diners soon flocked to sample his molecular gastronomy. In 2011, Cardoso took up a position at The Ritz-Carlton, Sintra, as head chef of its newest venture, Il Mercato, before moving to London and Sushisamba in 2013.
Cardoso has become famous for dishes such as sea bass tempura, picanha tataki and salmon with foie gras ceviche – found both in London and at Sushisamba locations across the United States, including New York, Miami and Las Vegas.
The wine: Tenzan Yuzushu Saké
Sushisamba prides itself on its diverse list of sakés, so on this occasion Bibendum chose the Yuzushu saké from the Tenzan Saké Brewing Co in Saga, Japan, for Ben and Claudio to taste. Sweet, fresh and full of citrus flavours, this saké is a great match for dessert as a fun alternative to fortified wines. The fruity flavour is due to yuzu – a Japanese citrus fruit similar to a lemon – which is becoming a popular ingredient in Asian cuisine worldwide.
This article was published 19 October 2015