Writer Trevor Corson is the author of the acclaimed book, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. He has served as a judge on Food Network TV’s hit show Iron Chef America and is one of the leading experts outside Japan on the history and culture of sushi. Trevor hosts authentic historical sushi dinners that reveal little-known secrets of sushi tradition, culture, techniques, and etiquette and transform experienced sushi fans and novice eaters alike into true connoisseurs. For more information, please visit SushiConcierge.com.


“Trevor Corson takes you on a fascinating journey into the world of sushi. Rich, engaging, a pleasure.”

—Eric Ripert


“The new must-have food accessory.”

—Food & Wine


“Trevor Corson’s mastery of sushi is extraordinary. He is an engaging, lively, and funny storyteller who brings the history and flavors of sushi to life. Trevor’s years of research and writing about sushi make him the perfect ambassador into the secretive Japanese arts of cuisine and culture. Our guests loved him; we can’t wait to do it again.”

—John Shakow

King & Spaulding, LLP


“Having been an avid lover of Japanese cuisine for at least the last 25 years, I suppose that if, perhaps I wasn't an expert, I was certainly a gifted and enthusiastic amateur when it came to knowing my way around the sushi bar. And how completely wrong I was. Within a matter of minutes, I realized that I knew next to nothing about the background, the origins of the myriad traditions behind Japanese cuisine. I was fascinated to begin to understand the reason behind combining certain ingredients, and the methodology of preparing them. Trevor Corson guided us through an extravaganza of taste experiences. It was a truly great, and humbling evening.”

—John Glaister

Estreich & Co, New York City



The Bookhttp://www.sushiconcierge.com/testimonials.htmlhttp://www.sushiconcierge.com/testimonials.htmlshapeimage_1_link_0
 

“Riveting.”
—Publishers Weekly

“An expert’s command.”
—New York Times

“A non-stop banquet of tasty morsels.”
—Seattle Post-Intelligencer

• Editor’s Choice, New York Times Book Review

• A Best Food Book of the Year, Zagat Survey

• Best American Food Literature, Gourmand Awards

The Story of Sushi

ARTICLES ON SUSHI

by Trevor Corson


Eating sushi can be a recipe for disaster. Especially if you don’t know what you’re doing.

Princeton Alumni Weekly,
February 3, 2010


The centerpiece of authentic sushi isn’t what you think.

The Christian Science Monitor, August 28, 2009


U.S. chefs are bringing Japan’s trademark cuisine back to its roots.

The Atlantic, June 2009


Most sushi chefs are behind the curve on the question of sustainability—but change is coming.

Gourmet.com, September 16, 2008


A Tale of Three Tuna

The future of sushi is in your hands.

Dining Out Magazine; reprinted in Conservation Magazine, March 2008


We need a new way to eat. Let the conversation across the sushi bar begin.

New York Times, Op-Ed Page, July 15, 2007



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Sushi Concierge
TM

THE BOOK

The

Books     Articles     Dinners     Talks

Teaching     Tutoring

Sushi      Lobsters      China      Japan

Trevor Corson the Sushi Concierge
Trevor Corson the Sushi Concierge
Trevor Corson the Sushi Concierge
Trevor Corson the Sushi Concierge
Trevor Corson the Sushi Concierge

Events     Contact

Trevor Corson the Sushi Concierge

Press     Video     Radio

Trevor Corson the Sushi Concierge

HISTORICAL SUSHI DINNERS

Trevor Corson the Sushi Concierge

Photo: Matt Carr

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