Meet Alex Ghetau
My name is Alex Ghetau, and my journey as a sushi chef began just three months after I turned eighteen. I’d always loved cooking—not necessarily Japanese cuisine at first—but I was curious, hungry to learn, and open to exploring flavors from all over the world.
When the chance came to train under Japanese chefs in Cluj, I didn’t hesitate. For eight intense months, I lived the craft: 12-hour days, seven days a week, with only three days off in total. It was tough, demanding, and at times overwhelming, but it shaped me in ways I’m still grateful for.
After finishing my training, I returned to my hometown of Oradea to help open a new restaurant. I spent about a year there, growing, refining my skills, and realizing that this wasn’t just a job—it was the path I wanted to follow.
London was the next chapter, and it became the place where I built myself as a chef. I worked my way through some of the city’s most respected restaurants—Roka, Sushi Samba, Engawa, Dinings SW3, Tokii, Kioku by Endo, Sexy Fish, Lucky Cat Bishopsgate—each one pushing me, teaching me, challenging me in a different way.
Now, I’m the Head Sushi Chef at Aki London. Even after all these years, I’m still learning, still evolving, and still driven by the same passion that first pulled me into the kitchen at eighteen.
Sushi Rice Mastery: A Sushi Chef’s Essential Method
To start, I recommend using Koshihikari rice. There’s a high-quality option available on Amazon called Koshihikari Toyama.
Measure 1000 g of rice, then wash it gently with cold water. Rinse and refresh the water repeatedly until it runs almost completely clear.
Next, soak the rice for 30 minutes, or until the grains turn fully white.
Drain well, then measure 900 g of water.
Add both the rice and water to your rice cooker. Cover, cook for 45 minutes, and let it rest for 10 minutes once finished.
While the rice is cooking, prepare your sushi vinegar. You can use a pre-mixed version (which already contains salt and sugar), or make your own to your preferred balance of acidity, salinity, and sweetness.
For a more authentic Edo-style flavor, use red aged rice vinegar (akazu).
For 1000 g of cooked rice, I recommend using 300 g of sushi vinegar.
As soon as the rice has finished resting, transfer it to a soaked hangiri (sushi rice tub), or an alternative non-reactive container. While the rice is still steaming hot, gently and evenly pour the vinegar over it.
Using a slicing or cutting motion with a rice paddle (shamoji), fold the vinegar into the rice. The goal is to season the grains evenly and prevent clumping—avoid stirring or pressing.
Let the rice sit for 20–30 minutes to allow the seasoning to absorb and the starches to set. Do not overmix, and avoid leaving the rice uncovered for too long.
Once cooled slightly and properly set, your sushi rice is ready to use.
The Japanese knife vault.
In 2025, I launched ''TheJapaneseKnifeVault'' with a mission to make high-quality Japanese knives more accessible to everyone, offering a variety of options that cater to both budget-conscious buyers and serious collectors. Whether you're a beginner or a seasoned chef, we have the perfect knife for you.
We offer a carefully curated selection of new, used, and vintage knives, all imported directly from Japan. Each piece is chosen for its craftsmanship, performance, and value, ensuring that you get the best tool for your kitchen.
While we don’t manufacture the knives ourselves, we work closely with trusted suppliers and maintain high standards for everything we sell.
If you need help selecting the right knife or tips on maintaining a sharp edge, feel free to reach out — I’m always happy to share advice!
