The chef and the team at Mirai - MIRAI CREATIVE SUSHI

The alchemy of tastes found at the Mirai is owing to Norio Nishibori, the chef who has created exquisite dishes for the Venetian restaurant. The road to becoming a sushi chef is long and arduous, requiring maximum determination and concentration.

According to the Japanese tradition the aspiring cook is only allowed to observe the master for two years. After this he can prepare rice; it takes four years before he can learn to prepare and cut the fish itself.

Norio Nishibori has followed the whole course, studying the authentic art of sushi in Japan.

Cristina Varoli, says, ' I'm Brazilian, and I know that Japanese culture has long-reaching roots. A large community was formed in South America after the Second World War, and it is at its largest and most widespread in Brazil. Norio comes from this:he's Japanese-Brazilian, his parents are Japanese. His vocation is almost spiritual, he takes it with the utmost seriousness: an interior and conceptual method. There is a procedure from which to arrive, a harmony, a tradition. The same goes for our 3 Nepalese cooks, who also bring their spirituality into the kitchen. It is very quiet when they work, no noise from cutlery or suchlike. In reality we haven't chosen this and we don't know about this gift, we just say 'it's happened'. And this is part of the magic of it all!'