Food

Kosher Sushi Gets Gorgeous Makeover As Jewish Chefs Lead Vegan Charge

One of the many gorgeous kosher, vegan sushi rolls from chef Guy Vaknin of Beyond Sushi. Image by Courtesy of Beyond Sushi

By Michael Kaminer January 2, 2018

Call it nouveau vegan: As diners demand more healthful options, plant-based cuisine is having a moment — and Jewish chefs are leading the charge. One of the pioneers is Guy Vaknin, whose 5-year-old Beyond Sushi has exploded from a modest counter in Manhattan’s East Village to a five-restaurant chainlet. Days after Vaknin and his wife/business partner, Tali Vaknin, obtained kosher certification for Beyond Sushi, the Forward’s Michael Kaminer caught up with the charismatic, preternaturally calm chef, who was once a finalist on Gordon Ramsay’s “Hell’s Kitchen.”

Michael Kaminer: Your sushi rolls boast such beautiful colors and complex flavors. How do you design them?
Guy Vaknin: The products come from my imagination and the time that I spend at the farmers market and by seasonal produce. I test different pairings and combinations of flavors. I like spending time in my kitchen until I achieve the flavors that work best.

After five very successful years, why get kosher certification now?
I came from the kosher world [Vaknin’s family owned the New York City kosher caterer Esprit Events], so I’m very familiar with everything kosher. When I first opened Beyond Sushi, everything was vegan, so I didn’t see the need to be kosher. But I’ve had so many requests from customers that we finally decided to get our certification.

Say I’m a raw-fish fanatic who’s never tasted your sushi. What should I try first?
Definitely the “Spicy Mang” roll: black rice, mango, cucumber, avocado. You won’t miss the fish at all.

Michael Kaminer is a contributing editor at the Forward.

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