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What We See: Creating edible works of art

WHAT WE SEE THROUGH THE EYES OF STATESMAN PHOTOGRAPHERS                         



Chris Butler/Idaho Statesman
Sushi chef Shige Matsuzawa. Owner of Shige Japanese Cuisine.
- Idaho Statesman
Edition Date: 08/04/08


Shigeki Matsuzawa does not consider himself an artist. He just creates delicate lines and shapes out of fish, rice and seaweed.

Works of art you can eat.

Matsuzawa, 52, is the owner and sushi chef at Shige Japanese Cuisine in Downtown Boise.

"I learned to use a knife at a French restaurant," says Matsuzawa, who worked a variety of restaurants in Tokyo, before coming to the United States. After stops in Michigan and California, Matsuzawa and his wife, Deborah, settled in Boise.

They opened Shige Japanese Cuisine in 1993.

"It was kind of risky," Matsuzawa says. "At that time there were only two Japanese restaurants in town."

Matsuzawa finds inspiration in the work of chefs. "When I go to other restaurants, I look to catch others' work."

Although he admits to being a terrible golfer, Matsuzawa compares learning new sushi designs to the game of golf. "It's like watching one's golf swing, you get better."

Matsuzawa plays once or twice a week. His handicap? "It's terrible."

Luckily for his customers, he is much better with a knife than a golf club. Wearing his "Happy Coat," a black jacket with red trim, Matsuzawa has been slicing various fish and seaweed for a growing number of sushi lovers since he opened his restaurant.

Educating the public has taken time. "Americans like the fried and spicy food, which isn't traditional sushi."

Matsuzawa says businesses such as Micron Technology and HP have helped to bring awareness of different foods to Boise. "They travel the world, and are exposed to other foods."

"He has the best sushi in Boise," Tanya Perkins said last week, while she and her family ate at the sushi bar. Perkins has been going to the restaurant since she was a teenager.

Most of all, Matsuzawa says presentation is important. "It has to look good. When it looks good you're gonna be happy."

Perkins is proof that people leave Matsuzawa's restaurant happy.

Chris Butler: 377-6434