Private in-home omakase seating with minimalist Japanese tablescape. PHOTO COURTESY OF TEN HOMAKASE
TEN HOMAKASE’S (TENHOMAKASE.COM) SUSHI CHEF DANIEL KIM ALONGSIDE PARTNERS MAX WEISS AND JAKE POZNAK DISH ON THEIR FAVORITE MENU ITEMS, PERKS OF HOME CATERING AND WHAT GUESTS CAN EXPECT FOR THIS SUMMER IN THE HAMPTONS.
Nigiri and maki trays with vegetarian options PHOTO COURTESY OF TEN HOMAKASE
Can you walk us through your culinary history?
Daniel Kim: I first stepped into the kitchen of a Japanese family restaurant in San Francisco 18 years ago. I was a student at an art school and worked part time at a restaurant where I met my mentor. Over a pint of Sapporo beer, he would bet me that I wouldn’t survive in his kitchen for one week, then one week became one month, which became a year, and so on. He still owes me a beer, but I owe him a lifetime’s worth of skills and experience as a chef. I moved out to New York years later and reconnected with him, and we opened a restaurant together under the banner of Sushi Zo in New York City. After he left for Japan, I began to explore Japanese cuisine at Nomura Securities International to experience a corporate structure of chef’s responsibility. I joined the team of Sushi by Bou as a head chef and experienced an energetic, fun environment. The experience I gained from these restaurants is the backbone of creating Ten Homakase.
What is your favorite aspect of home catering and working with Ten Homakase?
Max Weiss: Because Ten Homakase can execute and exceed restaurant-quality food and services anywhere in the world, even your own home, we’ve been lucky to be a part of coordinating celebrations and major life moments for our guests. It’s been gratifying to help produce birthdays, anniversaries, professional milestones and proposals—all accompanied by our omakase. We love being able to help create those memories.
“Ten Homakase hosts can provide a Michelin-level culinary experience in the comfort of their own homes.”–JAKE POZNAK
What are some summer menu items that you’re especially excited about?
DK: A new summer dish is still in development, but one of our favorite dishes we currently are offering is our crab cucumber salad. It’s refreshing yet hearty at the same time. The crab brings the sweet and savory, while the cucumber is crispy, cool, with a hint of sour—perfect for the summer.
Why is the Hamptons the perfect spot for Ten Homakase?
Jake Poznak: The Hamptons is a hub for stunning real estate and vistas—it’s the perfect spot for a summer gathering. While the Hamptons offers fantastic, fresh food, there aren’t many authentic sushi offerings. Ten Homakase hosts can provide a Michelin-level culinary experience in the comfort of their own homes. Our guests can create new memories with friends and family without the hassle of cooking and serving.
Is there anything else you would like to buzz for the summer?
MW: As many COVID restrictions have been lifted, we have been getting excited to serve bigger gatherings, as we always could offer hand-roll bars and sushi stations at large-scale events. Recently, we launched a new offering: sushi-making classes. At these bookings, our chef instructs guests on how to make their own sushi rolls, nigiri and hand rolls, after which guests can then enjoy our traditional, expertly made offerings. This is an incredible, interactive opportunity for those who are interested in learning more about sushi.
Nigiri sampler plate. PHOTO COURTESY OF TEN HOMAKASE