Rick Nichols profiles Shigeru Fukuyoshi, the man behind Sagami, South Jersey’s premier sushi destination for more than 35 years.

Yet here stands Fukuyoshi, his Japanese restaurant so novel in 1974 that it was mistaken for Chinese. And here he remains, still dealing with the same two Japanese fish purveyors – one in Pennsylvania, one in New York.

He takes his post at the right end of the varnished sushi bar, obsessively washing down his cases, wringing his washcloth. There is an aspect of the actor Harry Dean Stanton about him, gaunt and world-weary: “I am not the chef,” he demurs, a nod to the three sushi chefs at work down the bar.

But soon he is drawing his blade across the salmon – and yellowtail and flounder – for one more bowl of chirashi, a bouquet of raw slices of fish over vinegar-rice and seaweed, set off with a red dollop of fish roe.

A fresh idea stays that way [Philadelphia Inquirer]

The PhillyFoodGuys have a podcast up on their site where they have seven eateries square off for the title of best South Philadelphia Vegetarian Sandwich.

South Philly Veggie Sandwich “Smackdown”

Sasha Issenberg’s book The Sushi Economy is set to hit bookshelves on May 3rd and the author will be around the area in the coming weeks.

Tomorrow he’ll be doing a special reading and signing at Fork during their Night of Global Sushi. On May 3rd he’ll be signing books at the Center City Barnes & Noble. Then on the the 9th he’ll be doing a signing and tasting at Haru in Old City.

Also worth taking note of is Isseberg’s favorite sushi places around the world. He makes note of several area sushi restaurants, some of which are sure to surprise you, including Sagami in Collingswood, NJ, the aforementioned Haru and To-Yo on Bustleton Avenue in the Northeast.

The Sushi Economy [Official Site] via Philadelphia Weekly
Fork Restaurant [Official Site]
Haru [Official Site]

Maureen Fitzgerald of the Inquirer writes about one of her favorite appetizers, cold soba noodles at Sagami in Collingswood.

The buckwheat noodles are cooked to order and served ice-cold, topped with nori shredded like confetti, and accompanied by a sauce made from soy, mirin, saki, fish broth and chopped scallions. Add some wasabi to the sauce, if you like, dip the noodles in, and slurp away.

Noodles at Sagami [GoodTaste]