From Michaud to Morimoto, Makoto Sushi Chef's Famous Influences
Courtesy of Carma PR Chef Yoshi Migita
As world-renowned chefs flock to open outposts in our little piece of paradise, Miami may move up from second tier status as a culinary city. From Jose Andres to Daniel Boulud, the biggest names in food are bringing new flavors, influences and ideas to our shore.
Enter Yoshi Migita, the new Head Sushi Chef at Bal Harbour's swank, creative Japanese eatery Makoto. Migita has studied under some of the world's best names in food -- and recently moved from Philadelphia to Miami to embark on a new culinary journey.
A Culinary Institute of America grad, his background is star-studded. After graduation, he whipped up pasta with chefs Marc Vetri and Jeffery Michaud at Philadelphia's Osteria before moving on to study under Iron Chef Masaharu Morimoto.
Earlier this year, he joined the team at Makoto (our 2012 Winner for Best Japanese Restaurant). Short Order spoke to Chef Migita on Latin influences, celebrity chefs and why a little heat is always a good thing.
Short Order: What prompted you to relocate to Miami and take a position with Makoto?
Chef Yoshi Migita: I was in a transitional phase in my career and open to new opportunities when I got the call from the Starr Restaurant organization. I had previously worked with Emily Aguilar, Makoto's General Manager, and Makoto-san at Morimoto in Philadelphia. The timing was right and the restaurant was right for me, so only about a month after I first spoke to them I was packing up and getting ready to move down to Miami.
What do you find most exciting about Miami's culinary scene?
I appreciate the diversity in Miami's culinary scene. In particular, I'm looking forward to exploring the Latin and Caribbean influences. There's not a lot of those flavors in Philadelphia so the new experience is exciting to me.